Northern Cabbage Kimchi
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 -- , cu...
Ingredients
- 5heads cabbage
- 7korean readishes
- 1/2bundle
- 1small octopus,
- 1/3cup pickled baby shrimp,
- 11/2 lb beef brisket, boiled in 5
- 4. cut the pickled fish and the fresh squid and octopus into
Directions
- 1
5 Heads cabbage 7 Korean readishes 1/2 Bundle - 1/2 Bundle - 4 Soaked forest mushrooms -- , Soaked and cut int 4 Dried stone mushroom -- , S
- 2
cut each cabbage head into 2 to 4 sections lengthwise (see above recipe) Preparations 1
- 3
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
- 4
Rinse with cold water
- 5
halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom
- 6
cut the pears into thin julienne strips
- 7
cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow strips
- 8
cut the 2 remainding radishes into thin julieen