The mountainous terrain and poor growing conditions of Gangwon-do have affected the local cuisine. Kimchi, a world-famous traditional Korean food, of Gangwon-do is no exception. In the area, Kimchi was mainly made of vegetables, cultivated herbs and wild herbs from the mountains.   Ingredients 2 Chinese cabbages, 1/2 cup coarse salt, 1 radish, 1/4 bundle dropwort, a quarter-bundle of leaf mustard, 1/4 bundle thin green onion, 1 stalk thick green onion, 1 cup powdered red pepper, 3 tbsp. fermented shrimp, 1/2 tbsp. fermented sand lance, 2 heads of garlic, 50 g of ginger, 1/4 cup salt, 1/2 tbsp. sugar   Directions 1) Split the cabbages lengthwise and marinate the cabbage in salt water for at least 10 hours. Then rinse them in cold water and place them on a wicker tray to allow the water to drain. 2) Cut the radish into fine 4-cm-long strips. Mix them well with powdered red pepper. 3) After trimming and washing the dropwort, leaf mustard and thin green onion, cut them into 4-cm-long pieces and drain remaining water. Cut the thick green onion on an angle. Trim and mince the ginger and garlic. 4) Add these ingredients to the radish and powdered pepper mixture. 5) Add 6 parts fermented shrimp and 4 parts sand lance to the mixture and mix well. 6) When the cabbage is drained, stuff the prepared ingredients between the leaves.   Cooking Tip Using more leaf mustard than fermented seafood will give it a better flavor.   Ingredients 1 bundle young radish, 1/3 bundle thin green onion, 2 cups glutinous rice porridge, 1 cup fermented shrimp, 1 cup powdered red pepper, 1/2 cup finely powdered red pepper, 3 tbsp. minced garlic, 1 tbsp. minced ginger, sugar   Directions 1) Trim the young radishes, leaving the leaves on, and marinate overnight in salt water. 2) Rinse with cold water and drain the following day. 3) Make glutinous rice porridge by adding the glutinous rice powder to boiling water. 4) Combine the glutinous rice powder, fermented shrimp, powdered red pepper, garlic, ginger, sugar and mix well to make seasoning. 5) Score the young radish once or twice and mix them with the seasoning. 6) Sprinkle with salted thin green onion, then stack neatly in a jar. 7) Cover the top with Chinese cabbage or radish leaves and sprinkle lightly with salt or fermented seafood and powdered red pepper.   Cooking Tip Place stale young radish kimchi in water for an hour. Then drain the water and add it to doenjang-jjigae (bean paste stew seasoned with Korean anchovies) and boil it for about 20 minutes. Now you have delicious doenjang-jjigae with young radish.   Ingredients 2 bundles Korean lettuce, 1/2 bundle thin green onion, 1 head of garlic, 2 cups powdered red pepper, 1 cup powdered glutinous rice, 200 g fermented squid, 200 g dried radish slices, 1 cup starch syrup, 2 tbsp. sugar, 2 tbsp. sesame seeds, salt   Directions 1) Trim and wash the Korean lettuce with the roots intact and soak them in clean water for 4 days. 2) Rinse the Korean lettuce with cold water. Trim and wash the green onion and drain excess water. 3) Mince the garlic and ginger. Make glutinous rice starch by adding the glutinous rice flour to boiling water. 4) Mix the glutinous rice starch with the powdered red pepper. Add the fermented squid, dried slices of radish, garlic, starch syrup, sugar, sesame and salt to the rice starch mixture and mix thoroughly. 5) Add the Korean lettuce and thin green onion to the prepared seasoning and mix well. Put the kimchi in a jar and place something heavy, such as a stone, on top. Put the lid on the jar and store it in a cold place.   Cooking Tip As Korean lettuce kimchi uses a large amount of fermented seafood, a strong anti-oxidant, and Korean lettuce is rich in fiber, Korean lettuce kimchi can be preserved without any deterioration in flavor for a long time, such as from late autumn to late spring or early summer the following year. To do this, the Korean lettuce must be soaked in water with its root intact to eliminate any bitter taste. Young dandelions with their roots still attached can be used along with Korean lettuce in making Korean lettuce kimchi.