Name: Northern Cabbage Kimchi
Ingredients: 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 -- , cut into; Thin juli; 5 Garlic bulbs -- , peeled and; Crushed; 3 sm Ginger roots -- , peeled and; Crushed; 3 c Red pepper powder -- made; Into a paste wi; Red pepper threads; 1/2 c Pickled corvina -- , cut; Into narrow st; 1/3 c Pickled baby squid, ""; 1 sm Octopus,; 1/3 c Pickled baby shrimp,; Chopped; 1/3 lb Oysters; 1 1/2 lb Beef brisket, boiled in 5; qt Water or bee; 4 c Coarse salt; Table salt; Sugar; Korean watercress -- , cut

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CATEGORY	CUISINE	TAG	YIELD
Meats	Korean	Maindish	1	Servings

INGREDIENTS

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 — , cut into
		Thin juli
5		Garlic bulbs — , peeled and
		Crushed
3	sm	Ginger roots — , peeled and
		Crushed
3	c	Red pepper powder — made
		Into a paste wi
		Red pepper threads
1/2	c	Pickled corvina — , cut
		Into narrow st
1/3	c	Pickled baby squid, ""
1	sm	Octopus,
1/3	c	Pickled baby shrimp,
		Chopped
1/3	lb	Oysters
1 1/2	lb	Beef brisket, boiled in 5
	qt	Water or bee
4	c	Coarse salt
		Table salt
		Sugar
		Korean watercress — , cut
		In 2" length
		Green thread onions — , cut
		In 2" length
		""
		""

INSTRUCTIONS

-
-
Preliminaries
Trim off the tougher outer leaves of the celery cabbage and save them; cut
each cabbage head into 2 to 4 sections lengthwise (see above recipe)
Preparations
1. 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.
Rinse with cold water.
2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.
3.  cut the pears into thin julienne strips.
4.  cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow
strips.
5.  cut the 2 remainding radishes into thin julieen; mix the radish strips
with the red pepper paste. Then, add all the remainding vegtables,
mushrooms, and chestnuts along with the octopus, squid, and pickled fish;
mix well. Finally, toss the mixture with oysters and pear strips and season
with salt.  This is the stuffing.
6.  Pack the stuffing between the layers of the cabbage leaves; filling the
slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a
crock; cover with the salted outer leaves (preliminaries). After 2 or 3
days, add a mixture of salt, pickled corvina juice, pickled baby shrimp
juice, and beef broth, just enough to cover
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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