Ingredients

• Napa cabbage, 3 heads
• Korean radish, 1 1/2 heads
• Sea salt, for salting napa cabbage
• Water, for salting napa cabbage
• Sea salt, for salting radish
• Water, for salting radish
• Red pepper flakes
• Sugar
• Minced garlic
• Minced ginger
• Salted shrimp, minced
• Anchovy fish sauce
• Salt
• Pear
• Green onions
• Small green onions
• Water parsley
• Oysters
• Shrimp meat
• Dried shiitake mushrooms
• Chestnuts
• Pine nuts
• Water
• Salt

Instructions

1. Halve the napa cabbage and salt it in brine until the stems bend, then rinse and drain. Remove the outer leaves and cut the rest into 4 cm strips.
2. Cut the radish into 4 x 3 x 0.5 cm pieces and salt it in brine for about 1 hour, then drain.
3. Cut the small green onions and water parsley into 4 cm lengths.
4. Rinse the oysters and shrimp meat in salted water.
5. Slice the green onions diagonally.
6. Mince the salted shrimp.
7. Peel the pear and cut it into the same size as the radish. Peel the chestnuts and slice them thinly.
8. Soak the shiitake mushrooms in water, remove the stems, and slice them thinly.
9. In a large bowl, combine the salted cabbage, radish, and pear. Add only the red pepper flakes first and mix evenly, then add the remaining seasonings and mix well.
10. Add the oysters and shrimp meat and gently mix, seasoning with salt to taste.
11. Line a kimchi container with two salted cabbage leaves, fill with the kimchi mixture, top with shiitake mushrooms, chestnuts, and pine nuts, and shape it into a round bundle.
12. Add the salt water from the mixing bowl to the kimchi container and pour it over the kimchi.
13. Leave at room temperature for about a day at 20°C, then refrigerate once it begins to smell fermented.