Instructions: Remove and reserve 8 large outer cabbage leaves. Cut the remainder of the cabbage horizontally into 1 1/2-inch pieces. Set aside.

Cut the unpeeled radish into 1-inch cubes, then cut each cube into 1/4-inch thick slices.

Thoroughly mix the water and salt together. Put the sliced cabbage leaves on top. Pour enough of the brine over the vegetables to cover them, and weight the contents with a saucer to keep the vegetables under the brine. Leave overnight in a cool place to wilt. The next day drain it, discarding the brine. Set aside the outer cabbage leaves.

Mix together the fish sauce, chili flakes, garlic, ginger, scallions, octopus, chestnuts, pine nuts and red chili threads, then combine with the cabbage and radish pieces in a large bowl.

Place 4 wilted cabbage leaves on a plate, arranging them one across the other to cover it. Put half of the cabbage and radish mixture in the center of the leaves. Fold the leaves over the mixture to enclose the contents and place in the glass container with the folded leaves underneath. Do this for each bundle.

A certain amount of liquid will accumulate during the next day (the kimchi juice) but if not enough to cover the cabbage, add more liquid. (Mix 1 tablespoon fish sauce and 1 quart of water.) Pour this over the kimchi and put a plate over all to press the kimchi under the liquid to keep if from deteriorating.

The Bosam is best eaten 3 to 4 days after preparation. It should be stored in a cool place.

This recipe yields 2 quarts.

Yield: 2 quarts

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