Pumpkin Pickle Kimchi



This is a kimchi in Hwanghae Province's style, made of pumpkin and leftovers after making winter kimchi. It has a unique flavor because of the pumpkin. Also it can make a nice Chigae when boiled with anchovy or pork.



Materials(makes for four) and Precooking

1 pumpkin, turned yellow and fully ripe
1kg (2.2 pounds) each dried Chinese cabbage, radish leaves
2 cups coarse salt
2 cups ground red chili
1 cup shrimp juice
1/3 cup yellow corvenia juice
3 sheaths scallion
3 bulbs garlic
2 chunks ginger
pumpkin choose round and ripe one. Wash clean.
dried cabbage, radish leaves Soak in salted water to wilt completely. Cut into 4cm (1 1/2 inch) pieces.
scallion wash and clean. Cut at slanted angles.
shrimp juice gather up the solid part and mince.
yellow corvenia juice choose well-fermented juice. Mince the solid part. Separate the liquid part and set aside.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Remove the fiber and seeds from an old pumpkin. Peel and cut into long and narrow strips. Cut again 1cm-thick (1/2 inch) pieces. Apply salt and let sit for a while. Rinse and drain.
  2. Add leftover cabbage leaves, radish leaves, ground red chili, fish juice, scallion, minced garlic and ginger to the pieces of pumpkin, and knead well. Put in a pot and let ferment.
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