Bossam Kimchi

Kimchi is surely Korea’s number one dish. It is proven that Kimchi is good for our health. Moreover, people cannot forget its memorable taste. There are hundreds of kinds of Kimchi out there, depending on region and family. Among them, Bossam Kimchi is famous among everyone. “Bossam” refers to wrapping something in a cloth. Bossam Kimchi then, is “wrapped with cabbage leaves” and contains various sorts of ingredients from chestnuts to sliced beef or whatever you like.

- Preparation Time: 5 hours
- Cooking Time: more than 1 hour

Ingredients

3 Chinese cabbages, 1 cup of salt,
※ Filling: 1 pear, 1 radish, 1 bunch of parsley, 1 bunch of leaf mustard, 500g shrimp, 100g ginger, 
              18 cloves of garlic, 1 cup of red pepper powder, 1/2 cup of shredded red pepper, 
              1 cup of salted dried shrimp, 1 leek, 6 shiitake mushrooms, 1/2 cup of pine nuts, 
              10 chestnuts

Preparation

1. Halve the cabbage and salt for about 4 hours. Turn cabbage over every 40min.
2. Peel and core the pear. Cut the pear and radish into small, thin strips.
3. Peel chestnuts, ginger and garlic. Cut into thin strips.
4. Wash parsley, leaf mustard and leek. Cut them into 3cm length pieces.
5. Wash and cut the shiitake mushrooms into thin slices.
6. Remove the heads, tails and shell of shrimp
7. Make a slit down the back of the peeled shrimp and remove the center vein. 
    Cut in half. Quickly soak in salt water then rinse and drain.

Recipe

1. Wash cabbage thoroughly. Drain.
2. Cut the outer leaves of cabbage that is a cover of Bossam Kimchi.
3. Mix ingredients (pear, radish, parsley, leaf mustard, shrimp, leek, red pepper powder, ginger, 
    garlic and salted shrimp) with hands until well combined.
4. Arrange leaves of cabbage over a platter.
5. Put one tbs of filling from step 3 onto the leaves of cabbage and top with mushroom, 
    chestnuts and pine nuts
6. Cover with the leaves of cabbage and enclose.
7. Ferment at least 3 days in 20 degrees Celsius. Serve.