*  Exported from  MasterCook  *

                         Northern Cabbage Kimchi

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Korean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Cabbages
   7                    Korean radishes
     1/2  bn            Korean watercress --
                        - cut in 2" length
     1/2  bn            Green thread onions --
                        - cut in 2" length
   4                    Dried forest mushrooms --
                        - soaked and cut
   4                    Dried stone mushroom --
                        - soaked, cleaned, cut
   2                    Korean pears --
                        - cut into thin julienne
   5                    Garlic bulbs --
                        - peeled and crushed
   3       sm           Ginger roots --
                        - peeled and crushed
   3       c            Red pepper powder --
                        - made into a paste with
                        - red pepper threads
     1/2   c            Pickled corvina --
                        - cut into narrow strips
     1/3   c            Pickled baby squid --
                        - cut into narrow strips
   1       sm           Octopus --
                        - cut into narrow strips
     1/3   c            Pickled baby shrimp -- chopped
     1/3   lb           Oysters
   1 1/2   lb           Beef brisket
   5       qt           Water or beef broth
   4       c            Coarse salt
                        Table salt
                        Sugar

  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)
  
  Soak the cabbage sections and the radishes in a brine prepared with
  3 cups of salt and 4 qt water for 3 to 4 hours or until softened.
  Rinse with cold water.
  
  Halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
  length from the bottom.
  
  Cut the pears into thin julienne strips.
  
  Cut the pickled fish and the fresh squid and octopus into 1-1/2"
  narrow strips.
  
  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.
  
  Pack the stuffing between the layers of the cabbage leaves; filling
  the slit-cuts on the radishes. 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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