Ingredients 

1 fresh ginseng root, 10 jujubes, 5cloves of garlic, a half bundle of dropwort, small amounts of sugar and salt, 10 fine green onions and 10 cucumbers

How to cook

02  Ginseng root - Choose fresh ginseng roots of medium size with long trunks and  little hair.

03  Trim off both ends of cucumbers and cut in half. Incise each half lengthwise in      four places using equal intervals. Be sure the incisions do not reach both ends          so the cucumber halves stay in one piece. Immerse the prepared cucumbers in        a container filled with 5 cups of water and 3 table-spoonfuls of salt for about 1        hour to soften.

04  Scrub off ginseng skin lightly and chop roots into 5 cm-long trunks. Slice each     trunk lengthwise to produce 4 to 6 slices.

05  Cut jujubes into thin strips. Cut dropworts and green onions into 3 cm-long          trunks. Cut garlic cloves into thin strips. Pickle jujube and garlic strips with a              small amount of salt.

06  Once the cucumber is pickled, remove from salt water and drain. Insert a small  amount of jujube strips into the incised cucumbers.

07  Put cucumbers, ginseng roots, green onions, and dropworts in a pot. Add 5 cups of water, 1 table-spoon of salt and 1 table-spoon of sugar. Ginseng-cucumber water kimchi will be ready to be served in 2 to 3 days.

Ingredients 

1 kilogram of cabbage head (one medium-sized cabbage head), adequate amount of salt, 2 fresh ginseng roots, 500 grams of raddish, a half of pear, 4 chestnuts, some dropworts, 1 stalk of green onion, 1 garlic root, 1 slice of ginger and 2 hot peppers

How to cook 

02  It normally takes one night in winter and 4 to 5 hours in Spring/Autumn for the cabbage to be seasoned properly. Wash them several times and squeeze the water out.

03  Cut ginseng roots into thin strips after washing throughly. Select small Korean radishes to clean, wash and cut into thin strips.

04  Skin pear and chestnuts and cut into thin strips. Wash dropworts after trimming off minor parts and cut into 4 cm-long sections.

05  Repeat the trimming process for the green onion and ginger and cut into thin strips. Remove seeds from red peppers and cut into thin strips.

06  Mix all of the materials and add salt to form kimchi filling.

07  Stuff the spaces between the cubbage leaves with the filling and place the resulting cabbage halves in a jar. Add salted water to the jars and let them age for about 5 days under an ambient temperature of 10˚C . As the saponin ingredients contained in ginseng roots promote the aging process, kimchi containing ginseng must be consumed earlier than regular kimchi.