Kimchi is the most famous side dish in Korea. Especially, most families do Kimjang (making Baechu-Kimchi) between late Nov and early Dec for winter. Each family has its own native flavor of Kimchi as cheese in western countries. It was hard to get vegetables in winter thus it was stored in a big jar under the earth. Nowadays a Kimchi refrigerator is used.
b. Rinse the cabbage under running water for 3~4 times, drain water on a tray for about 1 hour.
c. Trim and wash the radish, shred into 5cm-long, 0.3cm-wide/thick. Trim and wash watercress stalks, small green onion and mustard leaf, cut them into 4cm-long.
f. Mince the solid ingredients of salted shrimps finely. Soak ground red pepper in the salted shrimps juice and salted anchovy juice.
b. Pack the seasonings in between each leaf of the cabbage, fold over the outer leaves to hold the seasonings.
c. Place it in a jar one by one until 70~80% of the jar or the Kimchi contationer for a refrigerator filled, cover the top with marinated outer leaves.
4. Make Kimchi liquid by adding some water and salt into the Kimchi mixing container. Then finish by pouring Kimchi liquid into the jar or the Kimchi contationer for a refrigerator and pressing down.
* Most of explanation and one picture are copied from website of Korea Tourism Organization (http://english.visitkorea.or.kr/enu/FO/FO_EN_Recipes.jsp?gotoPage=3&cid=1042665&cat1=21709&cat2=21733).