Kimchi With Fermented Shrimp And Pineapple

• 2 cups water
• 2 tablespoons sweet rice flour
• 2 tablespoons brown sugar
• 1 -4 head cabbage
• 2 cups daikon radishes, juliened
• 1 cup carrot, juliened
• 8 green onions
• 1 cup chinese chives
• 1/2 cup garlic clove
• 2 teaspoons ginger
• 1 medium onion
• 1/2 fish sauce
• 1/4 cup salted shrimp (saeujeot)
• 2 cups hot pepper flakes
• 1/2 cup pineapple chunk

1. In a pot combine two cups of water and the two tablespoons of rice flour, bring to a simmer and then add the sugar. Cook for one more minute stirring and then remove from the heat.
2. Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, hot pepper flakes, and pineapple. Mix well until the mixture turns into a thin paste.
3. Add the radish, carrot, and green onion, plus the Asian chives (or more green onions). Mix well.
4. Salt cabbage leaves, one cup of salt for every six pounds of cabbage. Turn every half hour until they have let out a good bit of water.
5. Rinse the leaves two or three times and then gently cover them in the sauce.

water, sweet rice flour, brown sugar, cabbage, daikon radishes, carrot, green onions, chinese chives, garlic, ginger, onion, fish sauce, shrimp, hot pepper, pineapple

Taken from www.food.com/recipe/kimchi-with-fermented-shrimp-and-pineapple-522572 (may not work)