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First Fermentation:

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

Prepare the Kimchi:

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

Prepare the Seasoning:

  • Water 0.13 qts
  • 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

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
  1. First Fermentation:

    • In a large bowl, dissolve the salt (10 oz) in 2 qts of water.
    • Halve the cabbage and soak the cabbage in the salt water for 24 hours, covered and room temperature.

  2. Prepare the Kimchi:

    • Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
    • Cut the following into1.5 inch pieces: Korean mustard leaves, minari and scallions.
  3. 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.

  4. To Assemble:

    • Combine the seasoning with the prepared radish and toss to coat well.
    • Add minari, spring onions, Korean mustard leaves and leek, mix gently.
    • Add oyster, sugar and salt and mix well.

  5. 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.

  6. 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
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