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

Preliminaries

  1. 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

  1. Soak the cabbage sections in the brine until softened; rinse with cold water and drain.
  2. Cut the chestnuts into slivers.
  3. Cut the aromatic green vegetables into 1 1/2" (4 cm) lengths.
  4. Mix 1 tablespoon of rice flour and 1 cup of water and cook over low heat.
  5. Crush the softened red peppers into fine pieces; add the rich paste and the pickled fish juice. Mix well.
  6. 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.
  7. 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

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