Recipe: cabbage kimchi [x 2]

I got these 2 recipes from a website that Cathy/NYC introduced to me and I have tried a couple of dishes from there and all worked well. However, since I don't use too much kimchi, I just buy the homemade one from my local Koren gorcer. Hope the recipes work for you.

ps: SGK: I don't know how long the kimchi will last. Sorry.
pps: I won't add MSG in it as the 2nd recipe said. But it's up to you.
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Whole Cabbage Kimchi

Ingredients : 2 heads Chinese cabbage, 2 cups coarse salt, 1 Korean white radish, 1 cup red pepper powder, 1/3 cup tiny salted shrimp, 2 knobs ginger, 1 head garlic, 1 large green onion, 1/4 bundle very thin green onion, 1/3 lb fresh oyster, 1/3 bundle watercress, 4 tbsp.salt, 1/4 bundle Indian mustard leaf, red pepper threads

Method :
1. Trim the roots from the cabbages. Cut each cabbage lenthwise into two sections.
2. Make a brine with 10 cups water and 1 cup salt and soak the cabbage sections in the brine. Drain, sprinkle with the salt and let stand.
3. When the cabbages are well-salted and a bit limp, rinse thoroughly in cold water and drain.
4. Cut one-third of the radish into thin strips. Cut both kinds of green onions, the watercress stems and Indian mustard leaf into 3/4" lengths.
5. Remove the shells from the fresh oysters and clean with salt water. Chop the salted shrimp, garlic and ginger.
6. Mix the red pepper powder well with the salted shrimp juice. Add the mixture to the radish strips and mix well until the reddish color is set. Then add the chopped shrimp,garlic,green onion,ginger,oysters, small green onion,Indian mustard leaf and watercress and mix well. Season with salt.
7. Pack the #6 seasoned mixture between each leaf of the wilted cabage. Cut the remaining radish into large pieces and mix it with the seasoned mixture.
8. Place the stuffed cabbages and radish pieces in a large crock and cover the top with cabbage leaves. Weigh it down with a clean, heavy stone.
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White Cabbage Kimchi

Ingredients : 2 heads Chinese cabbages, 1 bundle watercress, 1 Korean white radish, 4 small green onions, 5 stone mushrooms, 1 pear, 5 jujubes, 3 chestnuts, 1/2 cup oysters, 1/3 octopus, 2 tbsp. salt, 1 head garlic, 3 knobs ginger, red pepper thread, 5 tbsp. salted soused shrimp, 2 tbsp. salted anchovies, 1 tbsp. pine nuts, MSG, 2 cups coarse salt

Method :
1. Halve the cabbages lengthwise. Soak them in salt water for 6 hours and rinse them in cold water. Drain.
2. Cut the watercress and small green onion into 1,2/3 lengths. Cut the trimmed stone mushrooms, chestnuts and jujubes into thin strips.
3. Cut the pear, garlic, ginger and half of radish into thin strips. Cut the rest of the radish into large pieces and sprinkle it with salt.
4. Wash the octopus rubbing it with salt and cut it into 1/4 thick pieces. Wash well and rinse.
5. Remove the shells from the oysters, wash well and dry them off. Combine 1 cup of water and salted soused shrimp to make the salt brine.
6. Cut the red pepper thread enough so that they do not get tangled.
7. Mix the vegetable strips, octopus, oysters, pine nuts and red pepper thread thoroughly with the salt and MSG.
8. Pack the seasoned stuffing between each leaf of cabbage and wrap the cabbage with the outer leaves. Layer the cabbage bundles and radish pieces in a large crock and pour the #5 salt brine over
them.