Kim Chi

Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water (using 8 1/3 cups water from the ingredients list) for a whole day.

When Chinese cabbage has become wilted, place it in a colander to drain. Grate the giant white radish. In a bowl, mix the grated giant white radish with 4 tablespoons powdered red pepper and let it stand for 10 minutes. Cut watercress into 2-inch lengths. Slice the onion thinly. Slice the cuttlefish.

Prepare Mixture A by combining 2 tablespoons sugar, 1 tablespoon giant white radish juice, 2 stalks minced green onion, 1/2 cup salted shrimp, null tablespoons minced fresh ginger, 2 1/2 tablespoons minced garlic, and 2 1/2 tablespoons salt. Thoroughly mix together the cut watercress, thinly sliced onions, sliced cuttlefish, Mixture A ingredients, and the red pepper-coated giant white radish.

Insert the prepared mixture between the leaves of the drained Chinese cabbage. Reserve any juice from the mixture. Tightly pack the Chinese cabbage into a crock and pour in the reserved juice. Prepare Mixture B by combining 1/2 tablespoon salt and 3/4 cup chicken stock, then pour into the crock. Place a dish small enough to fit inside the crock on top of the Chinese cabbage 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 it in the refrigerator.