Title: Northern Cabbage Kimchi
Categories: Main
Yield: 1 Servings

5		Heads cabbage
7		Korean readishes
1/2		Bundle
1/2		Bundle
4		Soaked forest mushrooms -- ,
		Soaked and cut int
4		Dried stone mushroom -- ,
		Soaked, cleaned an
2		Korean pears -- , cut into
		Thin juli
5		Garlic bulbs -- , peeled and
		Crushed
3	sm	Ginger roots -- , peeled and
		Crushed
3	c	Red pepper powder -- made
		Into a paste wi
		Red pepper threads
1/2	c	Pickled corvina -- , cut
		Into narrow st
1/3	c	Pickled baby squid, ""
1	sm	Octopus,
1/3	c	Pickled baby shrimp,
		Chopped
1/3	lb	Oysters
1 1/2	lb	Beef brisket, boiled in 5
	qt	Water or bee
4	c	Coarse salt
		Table salt
		Sugar
		Korean watercress -- , cut
		In 2" length
		Green thread onions -- , cut
		In 2" length
		""
		""

Preliminaries

Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe)

Preparations

1. soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow strips.

5. cut the 2 remainding radishes into thin julieen; mix the radish strips with the red pepper paste. Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing.

6. Pack the stuffing between the layers of the cabbage leaves; filling the slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover

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