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1
Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi.
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2
(Make sure to put plenty of salt on the tougher root ends.)
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3
The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander.
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4
Make the additional ingredients.
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5
Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted.
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6
Squeeze out the moisture.
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7
Cut the green onion and Chinese chives into 3 cm long pieces.
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8
Cut the leek into 3 cm long pieces and julienne.
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9
Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined.
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10
Soak the konbu seaweed in water until softened, and shred finely.
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11
Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor.
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12
Process until the shrimp shells are completely chopped.
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13
From this point on protect your hands with gloves.
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14
Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red.
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15
Process the salt-preserved squid in a food processor until it's chopped up.
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16
Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands.
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17
Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands.
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18
Add the chopped up garlic mixture from Step for and mix it in.
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19
Add the rest of the chili peppers and rice porridge, and mix well.
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20
Add the chopped up green onion, leek and Chinese chives.
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21
Mix to combine.
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22
The seasoning ingredient mix is finished.
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23
Next, combine the seasoning mix with the Chinese cabbage.
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24
If the cabbage is still wet dry it well with paper towels.
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25
Push in the seasoning mix between the leaves of the cabbage.
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26
Roll up the cabbage pieces, wrap each one with the outermost leaves, and it's done.
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27
Kimchi is a fermented food, so don't eat it right after you make it.
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28
It's best after resting in the refrigerator for at least 4 days.
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29
Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation.
