Ingredients
First Fermentation
-
Salt, coarse 10 oz
-
Napa cabbage 6.5 lbs
-
Water 2 qts
Prepare the Kimchi and Vegetables
-
Korean mustard leaves 3.5 oz
-
Minari (Korean parsley) 1.5 oz
-
Scallions 3.5 oz
Prepare the Seasoning
-
Anchovy, salted 0.25 cup
-
Red chilli pepper flakes (gochugaru) 0.25 cup
-
Garlic, finely diced 3 Tbsp
-
Ginger, finely diced 2 tsp
-
Sae woot jeot (salted shrimp) 3 Tbsp
-
Water 1 cup
To Assemble
-
Oysters, canned 0.5 cup
-
Sugar 1.5 Tbsp
-
Salt 2 tsp
-
Korean radish – Turnip or Daikon (peeled and julienned 1 ½ in long) 2 lbs
-
Leek (washed and sliced diagonally) 0.75 cup
Preparation
-
First Fermentation
- In a large bowl, dissolve the salt (10 oz) in1 qt of water.
- Halve the cabbage and soak the cabbage in the salt water for 24 hours, covered and room temperature.
-
Prepare the Kimchi and Vegetables
- Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
- Cut the following into 1.5 inch pieces: Korean mustard leaves, minari and scallions.
-
Prepare the Seasoning
- Pour water and salted anchovy in a pot and boil. Put the broth through a sieve to sift out the pieces. Let it cool.
- Add the chilli pepper to the broth. Combine the finely diced garlic, finely diced ginger, and salted shrimp. Mix well.
-
To Assemble
- Combine the seasoning with the prepared radish and toss to coat well.
- Add prepared vegetables (minari, spring onions, Korean mustard leaves) and leek, mix gently.
- Add oyster, sugar and salt and mix well.
-
Second Fermentation
- Pack tightly into large sterilized glass jars. Seal with their lids.
- Allow to ferment for a further 24 hours in a cool dark place.
- Open lids to release any ferment gas.
-
Final Fermentation
- Reseal and store in the fridge for at least 48 hours, or ideally a week, before eating.
- Store in the fridge and eat within 3 weeks.