Mr. N'S Kimchee Base - cooking recipe

Ingredients

4 garlic cloves, minced (large)
2 -3 teaspoons salted shrimp (find in jars at the Korean grocers)
2 tablespoons fish sauce (preferably a Thai brand)
5 tablespoons korean hot red pepper (don't substitute this)
2 tablespoons sugar
2 tablespoons ginger juice (grated ginger squeezed to get the juice)
2 pieces salted anchovies (again, find this in jars at the Korean grocers)
1 napa cabbage (large, washed and cut into bite-sized pieces)
1/4 cup salt (scant)
1 bunch green onion (washed and sliced into 2 inch lengths)

Preparation

Combine first 7 ingredients in a bowl and refrigerate.
Put the napa cabbage in a large bowl.
Stir and rub the scant 1/4 cup of salt onto the napa cabbage.
Press overnight until the liquid rises out of the napa cabbage -- don't add water and don't drain.
To press, use a lid that is smaller than the bowl you are using and put some sort of weight on the top.
Add TO TASTE the kimchee base that you prepared the night before to the napa cabbage and its liquid.
Mix in the green onions, if desired.
Refrigerate and serve the next day.
The base can be used for cucumbers instead of napa cabbage, following the directions above but substituting cucumbers instead.