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Step 1:

  • Napa cabbage 6.5 lbs.
  • Salt, coarse 10 oz
  • Water 2 qts

Step 3:

  • Korean mustard leaves 3.5 oz
  • Minari (Korean parsley) 1.5 oz
  • Scallions 3.5 oz

Step 4:

  • Water 0.13 qts
  • Anchovy, salted 0.25 cup

Step 5:

  • 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

Step 6:

  • Korean radish – Turnip or Daikon (peeled and julienned 1 ½ in long) 2 lbs.

Step 7:

  • Minari (Korean parsley)
  • Scallions
  • Leek (washed and sliced diagonally) 0.75 cup

Step 8:

  • Oysters, canned 0.5 cup
  • Sugar 1.5 tbsp
  • Salt 2 tsp
  1. Step 1:

    First Fermentation: cut the cabbage in half. Dissolve salt (10 oz) in 2 qts water. Soak the cabbage in the salt water for 24 hours, covered and room temperature.
  2. Step 2:

    Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
  3. Step 3:

    Cut the following into 1 ½ inch pieces: Korean mustard leaves, Korean parsley and scallions.
  4. Step 4:

    Pour water and salted anchovy in a pot and boil. Put the broth through a sieve to sift out the pieces. Let it cool.
  5. Step 5:

    Add the chilli pepper to the broth. Combine the finely diced garlic, finely diced ginger, and salted shrimp. Mix well.
  6. Step 6:

    Combine the seasoning with the prepared radish and toss to coat well.
  7. Step 7:

    Add Korean parsley, scallions, Korean mustard leaves and leek, mix gently.
  8. Step 8:

    Add oyster, sugar and salt, mix well.
  9. Step 9:

    Pack tightly into large sterilized glass jars. Seal with their lids.
  10. Step 10:

    Allow to ferment for a further 24 hours in a cool dark place. Open lids to release any ferment gas.
  11. Step 11:

    Reseal and store in the refrigerator for at least 48 hours before eating. Ideally allow to ferment for a week before serving. Store in the refrigerator and eat within 3 weeks.
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