1 pt. oysters
1 lg. head Won Bok (Chinese cabbage)
4-5 cloves garlic, minced
3 tbsp. crushed chili pepper without seeds (Korean style)
1 tsp. fresh ginger, minced
1/2 lb. Daikon radish
2 med. carrots
6 med. green onions
2 c. rock salt
1/2 tsp. salt
1/2 tsp. MSG

Cut cabbage into quarters and wash. Sprinkle cabbage with rock salt, ensuring to separate leaves and sprinkle between them. Place in large pan, turning 1-2 times until wilted (3-4 hours). Rinse thoroughly several times to remove salt. Break off a small leaf and taste, it should have a slightly salty taste, if it's too salty rinse again.

Drain oysters, reserving liquid and cut into 1 inch chunks. Shred Daikon and carrots, using a large bore grater. Chop green onions at 45 degree angle into 1/4 inch pieces.

Combine all ingredients, except cabbage and rock salt in a large (the bigger the better) bowl and mix thoroughly. Taste by dipping a cabbage leaf in mixture at eating. Add salt and chili pepper to taste.

Cut cabbage core from leaves, allowing them to separate. Add leaves to mixture and mix thoroughly, coating all leaves. Pack into glass bottle (1/2 gallon size) and refrigerate 3-4 days before eating. This recipe makes approximately 1/2 gallon.