Southern Cabbage Kimchi

Information

The distinctly different taste of the southern kimchi is derived from the unique blending of pickled anchovies and radishes. Furthermore, the stuffing ingredients are mixed with fresh-ground red pepper paste, thus adding a tangy taste and fragrance and an appetizingly deep, peppery- red color to the kimchi.

Ingredients

Celery cabbage heads, 5 (medium)
Korean radish, 1 (small); cut into thin julienne
Korean watercress, 1/2 bundle - cut into 1 1/2" (4 cm) lengths
Green thread onion, 1/2 bundle - cut into 1 1/2" (4 cm) lengths
Indian mustard leaves, 1/2 bundle - cut into 1 1/2" (4 cm) lengths
Korean pear, 1/2; cut into thin julienne
Chestnuts, 5; cut into slivers
Garlic bulbs, 5 - peeled and crushed
Ginger roots, 2 (small) - peeled and crushed
Pickled anchovies, 1 cup; boiled briefly in a little water and strained-save the liquid
Oysters, 3 1/2 1b(100 g)
Rice flour or all-purpose flour paste, 1 cup
Dried red peppers, 15; halved, seeded, and soaked in lukewarm water
Sesame seeds, 1 Tbsp
Sugar
Coarse salt, 3 cups
Table salt, 3 cups

Preliminaries

Salting the Cabbage.
Remove the coarse outer leaves of the cabbage and save them; cut the cabbage into 2 or 4 sections lengthwise. Soak the cabbage sections and the removed leaves in a brine prepared with 3 cups of salt and 4 quarts (4 liters) of water until softened, about 3 hours.

Directions

Soak the cabbage sections in the brine until softened; rinse with cold water and drain.
Cut the chestnuts into slivers.
Cut the aromatic green vegetables into 1 1/2" (4 cm) lengths.
Mix 1 tablespoon of rice flour and 1 cup of water and cook over low heat.
Crush the softened red peppers into fine pieces; add the rich paste and the pickled fish juice. Mix well.
Mix the stuffing ingredients - all the vegetables, red pepper mixture, pear strips, chestnuts, and sesame seeds. Season with anchovy juice, salt, and sugra; toss the mixture with the oysters.
Pack the stuffing between the leaves of the softened cabbage by hold- ing back the leaves and layering the stuffing under them. firmly wrap the stuffed cabbage with the outer leaves; stack them in a crock. Cover the top with the salted outer leaves and press down lightly.

Remarks

When handling the red pepper powder, wear rubber gloves to avoid contact with your skin.

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