Tongbaechu Kimchi (whole cabbage kimchi)

5 heads of Chinese cabbage
2 white radishes
1 bunch of minari (watercress)
2 green onions
2 cups of hot red pepper powder
4 tablespoons of salt
4 tablespoons of sugar
5 cloves of garlic
1 root of fresh ginger
1 cup of tiny salted shrimp
Fresh oysters optional


1. Carefully cut cabbage in half lengthwise. If the cabbage is unusually large, cut in half again, making 4 lengthwise quarters.

2. Wilt the cabbage either by sprinkling liberally with coarse salt and letting it sit for four hours, or by soaking in strong brine twelve hours. (If brine doesn't cover the cabbage, then turn occasionally.)

3. Julienne the radishes and cut minari into 5 centimeter pieces. Fine-chop the green onions and mince or crush the garlic and ginger.

4. Mix the salted shrimp juice into the red pepper powder. (To take out some of the kimchi fire, reduce the amount of red pepper powder.) Add radish strips and knead well with hands. Add the remaining ingredients and mix thoroughly -- use your hands because the next step is done by hand anyway.

5. Rinse the cabbage thoroughly in clean water and drain well. Pack the seasoned mixture between each leaf of the wilted cabbage.

6. Fold over stuffed cabbage sections to hold in the seasonings, and fasten loosely by wrapping the outer leaf around the section. Pack the bundles in a crock or kimchi jar. Keep at room temperature a day or two, then refrigerate. Cut to bite size before serving.