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Pumpkin Kimchi
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Source: p.36 Korean Kimchii
1. Cut into 2 x 1 1/8" pieces sprinkle with salt and allow to stand until softened.
2. Soak celery cabbage leaves and radish leaves in salted water until softened. Rinse and drain. Cut leaves into 1 1/2" lengths.
3. Mix pumpkin and green vegetables with red pepper powder, chipped garlic, and ginger, diagonal cuts of green thread onions, chopped pickled baby shrimp and pickled yellow corvina shrimp. Put mixture into a crock and keep at 70 degrees Farenheit (20 celcius). Keep refrigerated once adequate level of fermentation is attained.
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