Northern Cabbage Kimchi

Ingredients

some salt
5 heads cabbage
7 korean readishes
1 bundle
4 soaked forest mushrooms
4 stone mushroom
2 korean pears
5 garlic bulbs
3 ginger roots
400 gr pepper powder made
1/2 pickled corvina
3/8 pickled baby squid
1 octopus
45 gr pickled baby shrimp
3/8 oysters
600 gr beef brisket
4,700 ml water
800 gr coarse salt
2 length green thread onions
2 length preliminaries trim off the tougher outer leaves of the celery cabbage
4 sections
400 gr salt
3,800 ml water
2 make slit cuts up
1 1/2 slices narrow
2 slices remainding radishes julieen
1 with the pepper paste

Instructions

slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover