[ Materials ]

cabbage(medium) 2loafs, radish(medium) 2pieces, parsley 100g, stripes of mustard 200g, garlic, green onion 50g/each, ginger 30g, threaded red pepper 30g, chestnut 10pieces, pinenut 1/2cup, jujube 1cup, powdered red pepper 1/2cup, salted yellow corvina 1cup, raw oyster 50g, small octopus 1, abalone 1, fine salt and sugar some, rough salt 1cup
 

   
 

[ Salt down cabbage and radish ]

a. Cut the head of cabbages with many long leaves into 2 sections.
b. Soak them in the brine which consists of 4?of water and 3 cups of rough salt.
c. Salt all the 3~4cm cut cabbages of many long leaves, putting aside big outer leaves which is subject to warp the integral stuffed cabbage.
 

[ Make materials ]

a. Small octopus : peel the skin after washing with salty water, tap it with a knife, and cut 3~4cm long.
b. Abalone: wash and slice it.
c. Pear, chestnut: peel the shell and slice.
d. Mustard, parsley, green onion: cut them 4cm long.
e. Jujube: cut them into little pieces.
f. Garlic, ginger: peel the skin and chop finely.
 

[ Fix wrapped-up kimchi ]

a. Mix all of 3~4cm cut cabbages, radish, seafood, different materials and powdered red pepper seasoning it with light salted yellow corbina.
b. Unroll a big outer leaf on a 15cm wide plate.
c. Warp it firmly after putting some mixture (a) with a little chestnut, threaded red pepper, pine nut, and chopped jujube.
d. Put all the warped cabbages in a container and pour soup which is flavored with salted fishes and fine salt enough.
 


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