*  Exported from  MasterCook  *
 
                          NORTHERN CABBAGE KIMCHI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Heads cabbage
    7                    Korean readishes
      1/2                Bundle
                         -
      1/2                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       sm           Ginger roots -- , peeled and
                         Crushed
    3       c            Red pepper powder -- made
                         Into a paste wi
                         Red pepper threads
      1/2   c            Pickled corvina -- , cut
                         Into narrow st
      1/3   c            Pickled baby squid, “”
    1       sm           Octopus,
      1/3   c            Pickled baby shrimp,
                         Chopped
      1/3   lb           Oysters
    1 1/2   lb           Beef brisket, boiled in 5
            qt           Water or bee
    4       c            Coarse salt
                         Table salt
                         Sugar
                         Korean watercress -- , cut
                         In 2″ length
                         Green thread onions -- , cut
                         In 2″ length
                         “”
                         “”
 
   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 2/3 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 1 1/2″ 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
  
 
 
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