This kimchi originated in the northern regions of Korea. Hear, a dramatic combination of cabbage and radishes and aromatic vegetables together with pickled fish creates a fanciful taste. In addition, fresh oysters and octopus lend exquisite flavors and tastes to the vegetables, and the clear beef broth used for te kimchi souse adds a subtle depth to the kimchi.
1. Trimming and Salting the Cabbage. Trim off the tough outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise.
1. Soak the cabbage sections and the radishes in a brine prepared with 3 cups of sale and 4 quarts (4 liters) of water for 3 to 4 hours or until softened. Rinse with cold water.
2. Halve the radishes, reserving 2 and make slitcuts up to 2/3 of the length from the bottom.
3. Cut the pears into thin julienne.
4. Cut the pickled fish and the fresh squid and octopus into 1 1/2"(4 cm) long narrow strips.
5. Cut the 2 remaining radishes into thin julienne; mix the radish strips with the red pepper paste. Then, add all the remaining vegetables, 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; fill the slit-cuts on the radishes. Stack the stuffed cabbage and radished 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.
From Gnc Korea