Name: Whole Cabbage Kimchi
Ingredients: 5 Heads napa cabbage; 2 Korean radishes; 5 Green onion stalks -- ; cut; Into narrow st; 1/2 Bundle; Into 2 inch le; 1 Bundle; Into 2 inch le; 1/2 Bundle; 2 Garlic bulbs -- crushed; 2 Ginger roots , crushed; 3 1/2 oz Sponge seaweed -- , cut into; 2 Inch; 1 c Pickled baby shrimp -- ,; Chopped; 1/2 c Pickled yellow corvina -- ,; Cut into julienne; 3/4 lb Oysters; Red pepper threads; 1 c Red pepper powder -- , made; Pasty with wa; 3 1/2 c Coarse salt; Table salt; Sugar; Green thread onions -- , cut; Korean watercress -- , cut; Indian mustard leaves

CATEGORY	CUISINE	TAG	YIELD
	Korean		4	Servings

INGREDIENTS

5		Heads napa cabbage
2		Korean radishes
5		Green onion stalks — ; cut
		Into narrow st
1/2		Bundle
		Into 2 inch le
1		Bundle
		Into 2 inch le
1/2		Bundle
2		Garlic bulbs — crushed
2		Ginger roots , crushed
3 1/2	oz	Sponge seaweed — , cut into
2		Inch
1	c	Pickled baby shrimp — ,
		Chopped
1/2	c	Pickled yellow corvina — ,
		Cut into julienne
3/4	lb	Oysters
		Red pepper threads
1	c	Red pepper powder — , made
		Pasty with wa
3 1/2	c	Coarse salt
		Table salt
		Sugar
		Green thread onions — , cut
		Korean watercress — , cut
		Indian mustard leaves

INSTRUCTIONS

1 Trimming and salting the cabbage.  Trim off the coarse, discolored outer
leaves of the cabbage and save them.  Insert a knife through the bottom of
the cabbage head, cutting down one-third of the cabbage length. Once the
bottom part is cut through, split it apart holding each side. This way, the
tender inner leaves willnot be damaged. Soak the cabbage sections and the
removed coarse leaves in a brine prepared with 3 cups of salt iand 4 quarts
of water for 3 to 4 hours or until softened. Then, rinse throughly in cold
water and drain.
2 Preparing the pickled fish juice.  Cut the pickled yellow corvina into
narrow strips; boil in its juice and bones with a little water and strain.
Preparations:
1  cut the trimmed cabbage heads into 2 or 4 sections and soak them in the
brine.
2  cut the radishes into thin julienne.
3  cut the sponge seaweed into 2" lengths.  wash the oysters in slightly
salted water
4  Mix the raddish strips with the red pepper paste until the peppery red
color is set
5  mix in all the remainding ingredients.  Season with salt, pickled fish
juice, and sugar.  Finally the stuffing is ready when the mixture is tossed
with the oysters
6  pack the stuffing between the layers of leaves holding back the leaves
and layering the stuffing under them.
7 firmly wrap the stuffed cabbage with the outer leaves; stack them in a
crock, cover with the salted coarse leaves (preliminaries), and press down
lightly.
Recipe By     :
From: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14
~0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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