Gejeot Damneun-beop (Making Salt-Brined Crab)

Ingredients

• crab
• salt
• water
• oak leaves

Instructions

1. Keep each two or three days' catch of live crabs in separate jars, then gather into one jar.
2. Boil a brine of 1 doe salt per 10 crabs and cool it.
3. Wash the crabs three times with water shaken in the jar; remove any dead crabs and pack only live ones.
4. Pour the lukewarm brine over, cover with oak leaves, weight with a stone, and set aside.
5. Light brine ripens in about ten days, strong brine faster; brine that is too hot cooks the crabs and ruins them.