First Fermentation

  • Salt, coarse 285.0 g
  • Water 2.0 L
  • Napa cabbage 3.0 kg

Prepare the Kimchi and Vegetables

  • Korean mustard leaves 100.0 g
  • Minari (Korean parsley) 45.0 g
  • Spring onion(s) 100.0 g

Prepare the Seasoning

  • Anchovy, salted 35.0 g
  • Gochugaru 30.0 g
  • Garlic, finely diced 25.0 g
  • Ginger, finely diced 4.0 g
  • Sae woot jeot (salted shrimps) 60.0 g
  • Water 0.25 L

To Assemble

  • Oyster, tinned 115.0 g
  • Sugar 20.0 g
  • Salt, kosher 12.0 g
  • Korean radish – Turnip or Daikon (peeled and julienned 4cm long) 1.0 kg
  • Leek (washed and sliced diagonally) 70.0 g
  1. First Fermentation

    • In a large bowl, dissolve the salt in1liter water.
    • Halve the cabbage and soak the cabbage in the salt water for 24 hours, covered and room temperature.
  2. Prepare the Kimchi and Vegetables

    • Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
    • Cut the following into4 cmpieces: Korean mustard leaves, minari and scallions.
  3. Prepare the Seasoning

    • Pour water and salted anchovy in a pot and boil. Put the broth through a sieve to sift out the pieces. Let it cool.
    • Add the chilli pepper to the broth. Combine the finely diced garlic, finely diced ginger, and salted shrimp. Mix well.
  4. To Assemble

    • Combine the seasoning with the prepared radish and toss to coat well.
    • Add prepared vegetables (minari, spring onions, Korean mustard leaves) and leek, mix gently.
    • Add oyster, sugar and salt and mix well.
  5. Second Fermentation

    • Pack tightly into large sterilized glass jars. Seal with their lids.
    • Allow to ferment for a further 24 hours in a cool dark place.
    • Open lids to release any ferment gas.
  6. Final Fermentation

    • Reseal and store in the fridge for at least 48 hours, or ideally a week, before eating.
    • Store in the fridge and eat within 3 weeks.
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