Step 1

Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water for a whole day.

Step 2

When Chinese cabbage has become wilted, place in colander to drain. Shred giant white radish and mix with powdered red pepper. Let stand for 10 minutes. Cut watercress into 2-inch lengths. Slice onions thinly. Slice cuttlefish.

Step 3

Thoroughly mix together the watercress, onions, cuttlefish, Mixture A ingredients, and giant white radish. Insert the mixture between leaves of drained Chinese cabbage. Reserve the juice from the mixture.

Step 4

Tightly pack Chinese cabbage into a crock and pour in the reserved juice and Mixture B ingredients. Place a dish small enough to fit inside the crock on top of the Chinese cabbage in order to press it gently. Cover with plastic wrap.

Step 5

The kimchi will be ready to eat after a week at 44 to 46 degrees. Then store in refrigerator.