Ingredients

5 celery cabbage heads
-(chinese cabba; ge)
1 korean radish
1 bn korean watercress; cut into
-1-1/4 lengths
1/2 bn indian mustard leaves; cut
-into 1-1/4 lengths
1/2 bn green thread onions; cut
-into 1-1/4 lengths
2 green onions; cut into
-diagonal pieces
5 forest mushrooms; soaked in
-water and cut i
2 korean pears
5 chestnuts; thinly sliced
3 garlic bulbs; peeled and
-crushed
2 md ginger roots; peeled and
-crushed
3 c red pepper powder; made
-pasty with water
1/2 c pickled baby shrimp; chopped
1/3 c pickled yellow corvina; cut
-into narrow strips (b
1 sm octopus
1 c oysters
3 c coarse salt
1 table salt
1 sugar

———————GARNISHING INGREDIENTS—————————
3 tb pine nuts
5 dried stone mushrooms;
-soaked in how water; clea
5 chestnuts; cut into slivers
5 dates; cut into slivers
1 red pepper threads; cut in 2
– lengths

PREPARATIONS:

1. Remove the leafy parts from the salted cabbage section; save them for
wrapping.
2. Cut across the cabbage stems at 1 1/4″ (3 cm) intervals. Thinly slice
the radish halves into a half-moon shape, then cut the slices into 2 or 3
pieces; cut the pears to a similar size.
3. Cut the octopus into narrow strips, 1 1/2″ (4 cm) long.
4. Mix the cabbage and radish pieces with the red pepper paste, garlic, and
ginger; then add all the remaining ingredients, beging careful not to crush
the oysters. Season with salt and sugar.
5. In a medium-sized bowl, spread 2 or 3 softened cabbage leaves and fill
it with the stuffing.
6. Add the garnishing ingredients on top.
7. Securly wrap the stuffing with the leaves. Stack the wrapped kimchi in a
crock. Dilute the pickled fish juice with water and pour over the kimchi.

How visitors found this page:

• Korean Recipe Radish Kimchi