Bossam Kimchi

Cut the Napa cabbage in half lengthwise, then separate the leaves. Sprinkle Coarse sea salt evenly between the layers of Napa cabbage leaves. Let the Napa cabbage brine for 2-3 hours, turning occasionally, until flexible. Rinse the Napa cabbage thoroughly under cold water to remove excess salt, then drain well.

Prepare the sweet rice flour paste by whisking Sweet rice flour with Water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a translucent paste. Remove from heat and let cool completely.

Peel and julienne the Korean radish. Mince the Garlic and Ginger. Thinly slice the Green onions. Peel and julienne the Korean pear. Slice the Chestnuts and Jujubes thinly. Rinse the Mustard greens (gat) and Watercress (minari) and chop into 3-4 cm lengths. Clean the Fresh oysters and pat dry.