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Method:
Carefully cut cabbage in half,
lengthwise. If cabbage is unusually large, cut again making 4
lengthwise quarters.
Wilt the cabbage either by sprinkling
liberally with coarse salt and letting it sit for 4 hours, or by
soaking it in strong brine for 12 hours.
Julienne the radishes. Cut the
watercress into 4 cm pieces. Finely chop the green onions. Crush the
garlic and ginger.
Rinse the cabbage thoroughly using clean
water and drain well.
Mix salted shrimp juice with the red
pepper powder. Add radish strips and mix well using hands. Add
remaining ingredients and mix thoroughly also using hands.
Pack the seasoned mixture between each
leaf of the wilted cabbage.
Fold over stuffed cabbage sections to
hold in the seasonings. Fasten loosely by wrapping the outer leaf
around the section. Pack the bundles in a crock or Kim chi jar. Keep
at room temperature for a day or two and then refrigerate. Cut to bite
size and serve.
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