Oyster Kimchee

Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.

Soak each piece in cold water and sprinkle salt over the each leaf, and then set it aside for 2 hours. *tip: the stems should get more salt than the leaves

Peel 2 kg of Korean radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ¼ cup of salt. Then set these aside, too.

2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.

Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.*the total salting process will take 4 hours

Rinse the salted cabbage and radish with cold water 3 times.

Making Kimchi paste: Make porridge Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly. When you see some bubbles, pour ¼ cup of sugar into the porridge and stir one more minute. Then cool it down. Place the cold porridge into a big bowl. Now add all your ingredients one by one. Add fish sauce, hot pepper flakes, crushed garlic, ginger, and onion.

Add green onions, Asian chives, and radish. Add 2 cups of frozen oysters. Mix all ingredients wel