Korean Stuffed Bossam Kimchi

Split 1800 g napa cabbage in half and rub 100 g coarse salt more heavily into the thick stem sections.

Brine for 5 hours, until the stems bend without snapping and the leaves feel evenly softened.

Rinse the brined cabbage 3 times in clean water to reduce excess salt.

Stand the leaves in a colander and drain them well, because wet cabbage will loosen the filling and make the bundles watery.

Cut 250 g Korean radish, 120 g Korean pear, and 80 g chestnuts into fine strips so they tuck neatly inside the cabbage.

Blanch 150 g octopus in boiling water for only 30 seconds, cool it, then chop it finely.

First mix 90 g Korean chili flakes with 4 tbsp fish sauce, 2 tbsp minced garlic, and 0.5 cup sweet rice paste.

When the flakes look hydrated and glossy, fold in the prepared filling gently so it stays crisp.

Overlap 2 large brined cabbage leaves and place the seasoned filling in the center.

Pull the sides over the filling like a parcel, pressing out gaps so each bundle holds its shape without squeezing out the juices.

Place the bundles seam side down in an airtight container so they stay closed during fermentation.

Leave at room temperature for 12 hours, refrigerate for 3 to 4 days, then serve chilled, pressing them down if excess liquid gathers.