8 1/2 pounds Chinese cabbage
Salt water: 8 ⅓ cups water
pounds giant white radish
10 stalk watercress
4 tablespoons powered red pepper
2 1/2 tablespoons minced garlic
tablespoons minced fresh ginger
2 green onion minced
1/2 cup salted shrimp
2 1/2 tablespoons salt
2 tablespoons sugar
1 tablespoon giant white radish juice
3/4 cup chicken stock
1/2 tablespoon salt
Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water for a whole day.
When Chinese cabbage has become wilted, place in colander to drain. Shred giant white radish and mix with powdered red pepper. Let stand for 10 minutes. Cut watercress into 2-inch lengths. Slice onions thinly. Slice cuttlefish.
Thoroughly mix together the watercress, onions, cuttlefish, Mixture A ingredients, and giant white radish. Insert the mixture between leaves of drained Chinese cabbage. Reserve the juice from the mixture.
Tightly pack Chinese cabbage into a crock and pour in the reserved juice and Mixture B ingredients. Place a dish small enough to fit inside the crock on top of the Chinese cabbage in order to press it gently. Cover with plastic wrap.
The kimchi will be ready to eat after a week at 44 to 46 degrees. Then store in refrigerator.