20 whole Baechu (Korean cabbage) (60kg), 19 cups (3kg)
thick salt, 10 bunches (10kg) radish, 1 bunch (400g)
jjokpa, 300g leaf mustard, 300g minari (parsley), 1/2 bunch
(400g) green onion, 10 cloves (400g) garlic, 3 roots (100g)
ginger, 10 cups (800g) red pepper powder, 2 cups hot water,
1 cup (250g) salted fish, 1cup (200g) salted anchovy, 1
cup (200g) raw oyster, 2 cups (300g) raw shrimp, proper
quantities of salt and sugar
Trimming and preparing ingredients
① Tear off tough outer leaves of cabbage, then wash
and cut cabbage into half.
② Put cabbages into salty water and then pick them
up. Sprinkle salt a little on the cabbages (towards
their stalks) and store them, with cut section upwards,
in big jars one by one. After preserving them for
about five hours, turn each cabbage upside down so that
salts may be fully and evenly soaked into the cabbages.
③ Cleanse the salted cabbages in water, and then drain
them until they are dried. Cut large cabbages again
into half, and then cut off their roots.
① After shredding radish, trim and wash the jjokpa,
leaf mustard and parsley. Then cut all of them into
4cm pieces, and shred the white part of green onion.
② Chop ginger and garlic. Then, take shrimps
out of pickled fish and chop them (soup of pickled fish
③ After taking off shells, cleanse oysters in salty
water and then pick them up.
④ Remove motes and impurities from raw shrimps, which
will be then washed, drained and ground fully in a grinder.
⑤ Add red pepper powder on shredded radish until they
become reddish. Mix parsley, leaf mustard, green onion
and green onion with radish. And then, put garlic,
ginger and salted fish into the mixture. Lastly, season
them with salt and sugar.
① The salted cabbage leaves will be filled with kimchi
stuffing made from condiments and trimmed radishes.
The filling shall begin from back side of the cabbages,
and carried out evenly.
② Wrap the whole package with large outer leaves of
cabbage and put them in the jars.
③ Lay outer leaves of vegetable on top of them, and
sprinkle rough salts.