Ingredients
1 cup pickled yellow croaker, 1 squid and 1 abalone each, 5 shiitake mushrooms, 10 raw chestnuts, 2 stone ear mushrooms, half a cup of pine nuts, 1 cup of jujubes, 2 napa cabbages, 2 radishes, 100 g (about 3.5 oz) water celery.
Seasonings
200 g mustard greens, 50 g each of finely chopped scallions and garlic, 30 g each of ginger and shredded chili peppers, half a cup of chili powder, 1 cup of salt.
Instructions
1. Cut the napa cabbage in half and brine it in 9% salt water; slice the radish into pieces about 3 cm wide, 4 cm long, and 0.5 cm thick, then salt them; once the cabbage is pickled, cut it into pieces of the same size.
2. Cut the soaked shiitake mushrooms and stone ear fungus into thick strips; shred the scallions, garlic, and ginger; cut the pear and radish into pieces of similar size; slice the chestnuts; cut the water dropwort, mustard greens, and scallions into 4 cm lengths; peel the squid and cut into 4 cm pieces; slice the abalone thinly; and cut the salted yellow croaker into thick fillets.
3. Add seafood and seasonings to the radish and napa cabbage, mix with gochugaru (Korean red pepper flakes), and season with yellow croaker sauce; line a small bowl with 2-3 cabbage leaves, place the seasoned kimchi mixture on top, then layer shiitake mushrooms, raw chestnuts, shredded chili peppers, and pine nuts over it, fold the cabbage leaves over in order to cover, and pack everything into a jar.
4. Use the head of the yellow croaker and the bones from the sauced yellow croaker to make a broth, then let it cool, season with 5% salt, and place in a cool spot until the flavors have infused.