Northern cabbage kimchi

1 Servings

Ingredients

Quantity Ingredient
5 Heads cabbage
7 Korean readishes
½ Bundle
½ Bundle
4 Soaked forest mushrooms -- ,
Soaked and cut int
4 Dried stone mushroom -- ,
Soaked, cleaned an
2 Korean pears -- , cut into
Thin juli
5 Garlic bulbs -- , peeled and
Crushed
3 smalls Ginger roots -- , peeled and
Crushed
3 cups Red pepper powder -- made
Into a paste wi
Red pepper threads
½ cup Pickled corvina -- , cut
Into narrow st
⅓ cup Pickled baby squid, \"\"
1 small Octopus,
⅓ cup Pickled baby shrimp,
Chopped
⅓ pounds Oysters
1½ pounds Beef brisket, boiled in 5
quart Water or bee
4 cups Coarse salt
Table salt
Sugar
Korean watercress -- , cut
In 2\" length
Green thread onions -- , cut
In 2\" length
\"\"
\"\"

Directions

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Preliminaries

Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe)

Preparations

1. soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to ⅔ of the length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1½" narrow strips.

5. cut the 2 remainding radishes into thin julieen; mix the radish strips with the red pepper paste. Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing.

6. Pack the stuffing between the layers of the cabbage leaves; filling the slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover

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