Bite

1) Discard the outside leaves of Chinese cabbage and cut lengthwise into halves. Let soak in salt water for 24 hours.

2) When cabbage has become wilted, place in colander to drain. Shred 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) Mix together the watercress, onions, cuttlefish, Mixture A and white radish. Insert the mixture between leaves of drained Chinese cabbage. Save the juice from the mixture. Tightly pack Chinese cabbage into an earthen pot (or jar) and pour in the juice from Mixture B.

4) Place a dish small enough to fit inside the pot on top of the Chinese cabbage. Cover with plastic wrap. The kimchi will be ready after a week at 44 to 46 degrees. Then store in refrigerator.

Note: To obtain white radish juice, grate the radish, then squeeze through a loosely woven cotton dish towel into a bowl.