5    Celery cabbage heads
-(Chinese cabbage)
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 into 2-4
-pieces
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 (boil
-the bones an juice in a
-little water and strain --
-save the liquid)
1 sm Octopus
1 c  Oysters
3 c  Coarse salt
Table salt
Sugar

–GARNISHING INGREDIENTS–
3 tb Pine nuts
5 Dried Stone mushrooms;
-soaked in how water;
-cleaned, and cut into
-bite-size
5 Chestnuts; cut into slivers
5 Dates; cut into slivers
Red pepper threads; cut in
-2″ lengths

A variety of seafood, vegetables, fruits, and nuts are wrapped together in
cabbage leaves. Vegetables such as Korean watercress, Indian mustard
leaves, and green onions give an aromatic flavoring to the kimchi; the
fresh oysters and octopus add exquisite an fanciful flavors to the
vegetables, and the combination of the stuffing. Here, the juicy radishes
and pears are mixed with pickled shrimp and yellow corvina add a subtle
depth to the kimchi. Furthermore, garnishing with nuts, dates, stone
mushrooms, and red pepper threads transforms the rich mixture into a
festive creation. This kimchi is simply delicious and is also very
nutritious.

PRELIMINARIES:

1. Salting the Cabbage and Radishes. Soften the cabbage heads and radishes
halved lengthwise in a brine pre- pared with 3 cups of salt and 4 quarts (4
liters) of water.

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.

GNC KOREA

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