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  • Cabbage, white 3 kg
  • Salt, coarse 300 g
  • Water 2 L

  • Korean mustard leaves 100 g
  • Minari (Korean parsley) 40 g
  • Spring onion(s) 100 g

  • Water chestnuts 120 g
  • Anchovy, salted 100 g

  • Gochugaru 70 g
  • Garlic, finely diced 50 g
  • Ginger, finely diced 10 g
  • Sae woot jeot (salted shrimps) 50 g

  • Korean radish – Turnip or Daikon (peeled and julienned 4cm long) 900 g

  • Leek (washed and sliced diagonally) 150 g

  • Oyster, tinned 100 g
  • Sugar 20 g
  • Salt 10 g
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