Northern cabbage kimchi
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Heads cabbage | |
| 7 | Korean readishes | |
| ½ | Bundle | |
| ½ | 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 | smalls | Ginger roots -- , peeled and |
| Crushed | ||
| 3 | cups | Red pepper powder -- made |
| Into a paste wi | ||
| Red pepper threads | ||
| ½ | cup | Pickled corvina -- , cut |
| Into narrow st | ||
| ⅓ | cup | Pickled baby squid, \"\" |
| 1 | small | Octopus, |
| ⅓ | cup | Pickled baby shrimp, |
| Chopped | ||
| ⅓ | pounds | Oysters |
| 1½ | pounds | Beef brisket, boiled in 5 |
| quart | Water or bee | |
| 4 | cups | Coarse salt |
| Table salt | ||
| Sugar | ||
| Korean watercress -- , cut | ||
| In 2\" length | ||
| Green thread onions -- , cut | ||
| In 2\" length | ||
| \"\" | ||
| \"\" | ||
Directions
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-
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 ⅔ 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 1½" 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