Garlic, ginger, and Chiness cabbage provide dietary fiber, which is vital for human sustenance. Dietary fiber helps digestive enzymes to mix well with food in the stomach and the intestines.It also facilitates peristalsis, improving food digestion and absorption as well as preventing constipation. In addition,kimchi eliminates sources of disease and toxic chemicals within blood vessels, and protects against cancer. Kimchi seasonings not only add flavors and tastes, but also contain various healthy substances iber helps digestive enzymes to mix well with food in the stomach and the intestines.It also facilitates peristalsis, improving food digestion and absorption as well as preventing constipation. In addition,kimchi eliminates sources of disease and toxic chemicals within blood vessels, and protects against cancer. Kimchi seasonings not only add flavors and tastes, but also contain various healthy substances. Baechu(English name: Chinese cabbages) suitable for kimchi look clean and fresh, with many green leaves and thin skin. Inner leaves should be tightly held so that few outer leaves have to be cut out. In the case of preserved cabbages, good ones look fresh and have green leaves. In the case of newly harvested cabbages, bigger ones are better. For autumn cabbages, middle-sized but heavy ones are prefered. Baechu(English name: Chinese cabbages) is full of vitamins and minerals,and has a lot of medicinal properties. Methylmethionine,a biologically activated form of methionine found in Baechu(English name: Chinese cabbages), helps treat Atherosclerosis. It is also reported that methylsysteinsulfoxid in Baechu(English name: Chinese cabbages) helps remove cholesterol. Mostly composed of water, radishes are rich in vitamin C and contain diastase, a digestive enzyme. Therefore, eating rare radish is good for digestion. Since the skin contains twice as much vitamin C as the inner part, it is better to clean radishes with water instead of peeling their skin. A good radish is big and looks clean and fresh. Sweet radishes that are dense but soft are also recommended for making kimchi. Red pepper contains carotenoid, vitamin C, and other healthy ingredients. The capsycine in red pepper has sterilizing effects, and helps digestion by promoting the secretion of saliva and gastric juice. In general, red pepper also promotes metabolism. Thick and clean sun-dried red pepper with shiny skin is good for making gimjang kimchi (kimchi prepared for the winter). Garlic, N.O. Liiaceae Allium sativum, is presumed to be native to Central Asia. Garlic has bulbs that grow underground. Each bulb of garlic is wrapped with a light brown skin and divided into five to six cloves. The most common species of garlic grown in Korea are soinpyeon (with 3~4 cloves), dainpyeon (with many cloves), and jangson. Dainpyeon is very hot and is used for making gimjang kimchi. In the case of jangson garlic,the stems or leaves are used rather than the bulbs. Allyl sulfide, a very pungent substance contained in garlic, is 15 times more germicidal than carbonic acid. This chemical has many other efficacies: helping metabolism, easing pain, preventing constipation, and detoxifying the body. Unlike usual vegetables, which are alkaline, green onion contains a considerable amount of sulfur, and thus it is acidic. Green onion has a limited storage life, since water accounts for some 80% of its contents. The green part is very rich in vitamin A and C. Green onion contains a sulfide of the radical allyl, a stimulant substance with sterilizing effects. When choosing thick green onions, the freshness of their stems is important. In the case of thin ones, their leaves must be short and fresh. In general, the root should look rather white, and the stems should have an even thickness. In combination with other seasonings such as vinegar, soy sauce, salt, and honey, ginger preserves the taste of foods. Ginger is rich in water, some 80%, and other inorganic substances. It is gingerone that gives ginger its unique flavor and hot taste. This chemical is good for the stomach and promotes perspiration. It also helps people lose weight. Large ginger with and thin skin is watery, soft, and mild. A type of green marine algae growing on rocks in shallow seawater, the glue plant has a green and slippery surface. It is rich in calcium and phosphorus, and is used for various types of kimchi including gimjang kimchi. Salt is the first and most important seasoning for mankind. It gives flavor to foods and is an irreplaceable source of vital nutrients and materials. Once ingested, salt is dissolved into sodium and chlorine. It affects osmotic pressure in the blood, digestive juices, and tissue fluids. It also controls acidity and regulates nerve and muscle excitability. Salted fish includes a variety of long-preserved fermented foods. During the fermentation period, protein is hydrolyzed into amino acid, resulting in a unique flavor. The bones of the fish turn into calcium, easily absorbed, and the fat turns into volatile fatty acid, providing taste. As a good source of protein, calcium, and fat, salted fish is rich in nutrients. It neutralizes body fluids, a very important function. Salted shrimps, the most commonly used type of salted fish, tastes particularly good because of its relatively small amount of fat. Salted anchovy, another popular salted fish used for kimchi, contains the highest percentage of fat, essential amino acids, and calories among salted fish.

10 heads (30kg) Cabbage, 19 cups (3kg) Coarse salt, 15§¤ Water. 3 pcs. (4.5kg) Radish, 1 bunch (400g) of Young green onion, 1 bunch (1kg) of Got (Indian mustard leaves), 2 bunches (600g) of Minari (Korean watercress), 1/2 a bunch (400g) of Big Green Onion , 10 bundles (400g) of Garlic, 3 grains (100g) of Ginger, 10 cups (800g) of Red pepper powder, 2 cups of Warm Water , 1 cup (250g) of Pickled shrimp juice, 1 cup ( 200g) of Myolchikot (Pickled anchovies), 1 cup (200g) of raw oyster, 2 cups (300g) of raw shrimp, Salt and Sugar. 1) Select fresh cabbage, trim and discard discolored outer leaves. Cut the trimmed big cabbage heads into 4 sections and the small heads into 2 sections. 2) Prepare the brine. Dissolve the salt in the water, setting aside some of it for later use. Soak the cut cabbage in the brine water and then drain. Pile the cut cabbage upright      in a big container or bowl covered in brine, sprinkling salt around their stems. Make sure that all cabbage is salted by turning it upside down about 5 hours later. 3) Rinse the salted cabbage well using cool water and drain well by placing on a bamboo basket. Cut the big cabbage heads into 2 sections again, and neatly cut out the thick part of the root . 4) Select hard and sleek radishes, cut off thread roots, rinse and wash cleanly cut 2§® in width, and shred. 5) Trim and wash young green onion, got, and minari. cut them into 4§¯ long pieces. Cut white part of big green onion diagonally. 6) Peel and wash ginger and garlic. Dry them and pound in a mortar. Chop salted shrimp into big pieces and set aside its liquid. 7) Pick out shells of raw oysters. Wash them in weak brine water and drain. 8) Remove shellsand reins from raw shrimp. Wash, drain, and grind them in a grinder. 9) Soak red pepper powder in warm water and add salted shrimp juice and myolchijot juice, Let sit for a while.

1) Toss shredded radish with soaked red pepper powder (described in Preparation # 9) to dye the radish red. Adjust its taste with salt. 2) Mix radish with chopped garlic, ginger, pickled shrimp, and ground raw shrimp. Add minari, got, young green onion, and big green onion. Toss gently. 3) Adjust its taste with salt and sugar, if necessary, and toss it with oyster for the last step. 4) Set aside the 'so' in a broad bowl. Pack the 'so', or stuffing material, between the layers of cabbage leaves, holding back the leaves and placing the stuffing undermeath them.      Wrap the stuffed cabbage with the outer leaves and pile in a crock with the inner leaves of cut cabbage facing up. 5) Pile the stuffed cabbage up to 4/5 of the crock's height. Cover it with preliminary outer leaves, and press down hard. Sprinkle salt sufficiently over the completed kimchi for long-term storage. 1) Select fresh cabbage and discard discolored outer leaves. Cut the cabbage in half, starting knife at the base and geing 1/3 of the way down. 2) Hold each part of the cabbage firmly and pull it in half by hand. 3) Prepare the brine. Soak the cabbage in brine water. 4) Season to taste by sprinkling salt over and around the cabbage heads. 5) Pile the cabbages covered with brine in a container. 6) Cut radishes in a round shape 2§® in width and shred them. 7) Trim and wash young green onion, got, and minari. Cut them into 4cm long pieces. Cut only white part of big green onion diagonally. 8) Prepare the kimchi 'so', or blended stuffing materials: put shredded radishes into thick red pepper powder and mix until peppery red color is set. 9) Add chopped garlic, ginger, pickled shrimp, minari, got, young green onion and green onion to the mixed shredded radish and toss together. 10) Pack the 'so' between the layers of salted cdbbage leaves, holding back the leaves and placing the stuffing underneath them, all starting from the outer leaves. 11) Wrap the stuffed cabbages with the outer leaves and pile them in a crock. 12) Cover the stuffed cabbages with the preliminary outer leaves and then sprinkle salt over them.