Hello everyone, I'm looking for Korean Chili Paste (Gojuchong) and chili flakes to make Kimchee. I live in the Upper Haight so I'm thinking somewhere on Clement or Irving will have what I'm looking for. Also, if anyone has tips on the curing process, the recipe I'm following is a little vague:
Season Cabbage with Kosher salt and cure cabbage in a perforated pan with a heavy press overnight to drain liquid.
Just curious about the perforated pan and heavy press.
Help is appreciated, thanks.