Southern cabbage kimchi

4 Servings

Ingredients

Quantity Ingredient
5 mediums Celery cabbage heads
1 small Korean radish -- cut into
Thin juliee
½ Bundle
½ Bundle
½ Bundle
½ Korean pear, -- cut into
Thin julien
5 Chestnuts -- , cut into
Slivers
5 Ulbs, peeled a
2 smalls Ginger roots -- , peeled and
Crushed
1 cup Pickled anchovies;
3½ pounds Oysters
1 cup Rice flour paste
15 larges Dried red peppers -- ,
Halved, seeded and
1 tablespoon Sesame seeds
Sugar
3 cups Coarse salt
3 cups Table salt
Korean watercress
Green thread onions
Indian mustard leaves

Directions

preliminaries. remove the coarse outer leaves in the cabbage and save them.

cut the cabbage into 2 or 4 sections lengthwise (see above preliminaries).

soak the cabbage sections and the removed leaves in a brine prepared with 3 cups of salt and 4 quarts of water until soften, about 3 hours.

preparations

1. soak the cabbage sections in the brine until soften; rinse with cold water and drain.

2. cut the chestnuts into slivers.

3. cut the aromatic green vegetables into 1¼ lengths 4. mix 1 tablespoon of the rice flour and 1 cup of water and cook over low heat.

5. crush the soften red peppers into fine pieces and add the rice paste and the pickled fish juice. mix well.

6. mix the stuffing ingredients--all the vegetables, red pepper mixture, pear strips, chestnuts, and sesame seeds. season with anchovy juice, salt and sugar; toss the mixture with the oysters.

7. pack the stuffing between the leaves of the soften cabbage by holding back the leaves and layering the stuffing under them. Firmly wrap the stuffed cabbage with the outer leaves and stack them in a crock. cover the top with the salted outer leaves and press down lightly Recipe By :

From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (

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