Kim Chi

• 8 1/2 pounds chinese cabbage
• 8 1/3 cups water
• white radish pounds giant
• 10 stalks watercress
• 2 cuttlefish
• 1 onion
• 4 tablespoons red pepper powered
• 2 1/2 tablespoons minced garlic
• fresh ginger tablespoons minced
• 2 green onion minced
• 1/2 cup shrimp salted
• 2 1/2 tablespoons salt
• 2 tablespoons sugar
• 1 tablespoon juice giant white radish
• 3/4 cup chicken stock
• 1/2 tablespoon salt

1. Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water for a whole day.
2. 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.
3. 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.
4. 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.
5. The kimchi will be ready to eat after a week at 44 to 46 degrees. Then store in refrigerator.

chinese cabbage, water, white radish, stalks, cuttlefish, onion, red pepper, garlic, fresh ginger, green onion, shrimp, salt, sugar, white radish, chicken stock, salt

Taken from www.yummly.com/recipe/Kim-Chi-1660670 (may not work)