• 2 Chinese Cabbages
• 1 ¼ cup salt
• 1 medium white raddish
• ½ cup red pepper powder
• 1/3 cup salted baby shrimp
• 2 t fresh ginger, finely chopped
• 1 head garlic, finely chopped
• 1 cup minari stems, cut in 1" pieces
• ¼ cup small green thread onions or chives, cut in 1" lengths
• ¼ cup very thin green onion, cut in 1" lengths
• 1/3 lb fresh oyster
• red pepper thread

1. Cut each cabbage in half lengthwise.

2. Make a brine with 10 cups water and 1 cup salt and soak the cabbage sections in the brine.

3. When the cabbages are well salted, rinse thoroughly in cold water and drain.

4. Cut one-third of the radish into thin strips.

5. Mix the red pepper powder well with the salted shrimp juice. Add the mixture to the raddish strips and mix well ubtil the reddish color is set. Then add the remaining ingredients. Season with salt.

6. Pack the seasoned mixture between each leaf of the wilted cabbage. Cut the remaining radish into lage pieces and mix it with the seasoned mixture.

7. Place the stuffed cabbages and radish pieces in a large crock.

This is one of those things you have to try when in Korea. It is a staple here, and served at both luch and dinner as an apppetizer. (Much like you recieve a salad with your meal at home) I give Cabbage kimchi two stars. I liked the sauce, I guess the kimchi part, but I do not at all like cabbage. I do not know if the kimchi I tried had shrimp and oysters in the pot, but if it did they were not discernable flavors. Anyhow, this is a must try!

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