Remove 10 cabbage leaves and cut the rest into bite-sized pieces.

Cut the radish into 3cm (1 inch) pieces.

Put the cabbage, radish, and outer leaves in a large bowl, add salt water, marinate them for about 5 hours, rinse them thoroughly, scoop them out on a tray, and drain them for more than an hour.

Shred shiitake mushrooms, dates without seeds, peeled chestnuts, and cut pears into radish-sized pieces.

Cut water parsley and green onion into 4cm pieces, and you can shred or grind garlic and ginger.

Remove the internal organs of the octopus, peel it, wash it, and cut it into 3cm pieces.

Wash oysters in salt water once and drain.

Combine chopped cabbage, radish, shiitake mushrooms, pears, chestnuts and salted shrimp, sugar, red pepper powder, garlic and ginger in a large bowl.

Add the rest of the green onions, water parsley, oysters, and octopus and season with salt.

Spread 3 pickled cabbage leaves in a small bowl, put the kimchi mixed with red pepper, add a little pine nut, shredded pepper, and jujube, and cover with cabbage leaves.

Put cabbage in an airtight container, make kimchi soup with salt and red pepper powder, pour it, and cook it at 7 for a week.

Add coffee, salt, and bay leaves to the water, and when it boils, add the meat and boil it until no blood comes out.