cut cabbages in half length wise and make 3" cut at the end

there are 2 options for next step. 1 is to dry salt leaves sprinkling in between or 2 you can make salt solution with about 10-15% salt(100g salt for 900ml water)

cabbage should brine in salt 4-5 hrs for dry salting and 5-6hrs with salt solution. flip once after 2-3hrs.

leaves should be limp but still crunchy, tear a piece of leaf off rinse well and taste (should be a little salty will decrease when cabbage ferments)

tear into quarters, rinse and drain thoroughly!

make flour water using 6c. water 1c. flour. make sure to break up lumps and cook on low heat stirring(should end as a creamy soup consistency

allow flour mix to cool 15 min. approx.

add red chilli flakes to flour mix let sit 20 min

wash and cut green onions into 2/3" diagonal pieces, peel wash shred radish, wash dropwarts and drain

wash oysters, drain

combine red chilli flour mix with fish sauce, shrimp sauce, green onion, dropwarts, garlic, ginger, sugar

place some chilli mix in a bowl place cabbage quartes on seasoning bed. then start applying seasoning mix to layers. make sure you use enough to coat well

oysters are optional can be mixed into chilli mix or embeded between layers

wrap outer leaves around cabbage to create a bundle and ensure juices remain in cabbage, place place cut side up in airtight container

try to ensure air does not get to kimchi by pressing firmly down on it while packing and each time you remove some. cling wrap can also be smoothed over kimchi in container to aid this. otherwise mold may form and it won't ferment properly

store in fridge and remove to a smaller container on the counter that which you intend to use within up to 2 days

to serve cut down middle lengthwise once then multiple times width wise to create bite size pieces