RECIPES OF KOREA

Ingredients

2 heads

1

2 cups

1 cup

1/3 cup

2 knobs

1 head

1 large

1/4 bundle

1/3 lb

1/3 bundle

4 tbsp

1/4 bundle

Chinese cabbage

Korean white radish (cut into thin strips)

Coarse salt

Red pepper powder

Tiny salted shrimp (soaked in water)

Ginger (crushed)

Garlic (crushed)

Green onion

Very thin green onion (cut into 3/4 length)

Fresh oyster

Watercress (cut into 3/4 length)

Salt

Indian mustard leaf (cut into 3/4 length)

Red pepper threads

1. Remove discolored outer leaves and the root of mature whole cabbage
2. Cut each cabbage lengthwise into two section.
3. Soaked the cabbage sections in brine with 10 cups of water and a cup of salt for 2-7 hours until softened then rinse in cold water and drain.
4. Blended together garlic, ginger, the salted shrimp juice, hot red pepper powder, and seasonings
5. Remove the shells from the oysters and clean them using salt and chop the shrimps
6. Blend every stuffs but cabbage
7. The blended stuffing materials are packed between the layers of leaves, and the stuffed cabbage are tightly stacked in a jar
   (The amount of salt to be added controls the rate of fermentation. The rate of fermentation is also affected by temperature)