In a large mixing bowl, combine ground pork, diced pork fatback, salt, black pepper, thyme, minced garlic, and chopped onion. Mix well until thoroughly combined.

Add Liquids

In a small saucepan, heat chicken broth until warm. Soak gelatin sheets in cold water for about 5 minutes until softened, then stir into the warm chicken broth until dissolved. Add this mixture to the meat mixture and mix until evenly incorporated.

Pack into Jars

Transfer the meat mixture into sterilized jars, pressing down to eliminate air pockets. Place a bay leaf on top of each jar before sealing.

Cook the Potted Meat

In a large pot, add water and bring to a simmer. Place the sealed jars into the pot, ensuring they are submerged. Cover and simmer for about 2 hours, checking occasionally to maintain water levels.

Cool and Refrigerate

Remove the jars from the pot and let them cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving.

Kimchi Preparation

Prepare the Cabbage

In a large bowl, toss chopped napa cabbage with sea salt. Allow it to sit for 1-2 hours, tossing occasionally, until the cabbage has wilted and released some water.

Make the Kimchi Paste

In a separate bowl, mix together minced garlic, grated ginger, gochugaru, fish sauce, and sugar to form a paste.

Combine Vegetables

After the cabbage has wilted, rinse it under cold water to remove excess salt. Drain well and combine with julienned daikon, carrots, and chopped green onions in a large bowl.

Mix with Paste

Add the kimchi paste to the vegetable mixture and mix thoroughly using your hands (wear gloves to avoid irritation). Ensure all vegetables are coated evenly.

Fermentation

Transfer the kimchi to a clean jar, pressing down to eliminate air pockets. Seal tightly and let it ferment at room temperature for 1-2 days, then transfer to the refrigerator.