Whole Cabbage Kimchi

• napa cabbage, 2.5 kg (5.5 lb)
• white radish, 500 g (1.76 lb)
• scallions, 1 bunch, 250 g (8 oz)
• garlic cloves, 6, crushed
• ginger root, 1, finely diced, 25 g (1 oz)
• red pepper powder, 1/2 cup, 40 g (1.4 oz)
• watercress, 1 bundle, 150 g (5 oz)
• pickled baby shrimp, 1/2 cup, 56 g (2 oz)
• salt, 50 g (3 Tbsp)

1. Trim off outer leaves, cut the root, and split cabbage into separate halves.
2. Make a brine: 3 cups salt to 4 quarts water. Brine the cabbage for 3 hours. Rinse cabbage in fresh water and squeeze the water out, repeat twice more. Drain cabbage for 30 minutes.
3. Make red pepper paste. Cut radishes thinly into 1î (5 cm) long julienne strips. Coat strips with the paste.
4. Cut scallions diagonally, dice ginger and crush garlic. Drain pickled baby shrimp.
5. Mix all together.
6. Pack the stuffing between the leaves. Wrap the stuffed cabbage with the outer layer of leaves.
7. Pack stuffed cabbage in a container. Put on top outer leaves that were removed in step #1. Sprinkle with salt. Place weight on top. Ferment 3 days.