Kimchi

Ingredients

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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, kosher 10 g