KIMCHI

I WAS BORN IN KOREA, SO KIMCHI IS ONE OF MY FAVORITE DISH SO FAR.



CABAGE PREPARATIONS

1. WASH THE NAPA CABAGES. CUT HALF OR QUATER OF WHOLE CABAGE IN NORTH-SOUTH DIRECTION.
2. PRESERVE CABAGES IN SALT OR SALTED WATER FOR 3-4 HOUR UNTIL CABAGES LOST ITS CRISPNESS. DO NOT WASH THE CABAGES. MINENAL WATER AND SOLAR SALT ARE PREFERRED

SEASONING PREPARATION

1. SIMMER THE RICE WITH WATER UNTIL RICE SOUP IS STICKY.
2. FOR COULOR AND FLAVOUR, GRIND RED PEPPER AND MEXICAN CHILLY PEPPERS.
3. BOIL THE FISH SAUCE: ENCHOVY, SQUID AND SHRIMP. AND KEEP THEM COOL
4. GRIND GINGER AND GARLIC
5. MIX BOILED FISH SAUCE, CHILLY POWDER, GRINDED GARLIC AND GINGER, RICE SOUP AND GRINDED CHILLY PEPPERS.
6. ADD SUGAR
7. FOR MORE FLAVOUR BOILED FISH STOCK

KIMCH MAKING
1. MIXED CABAGES AND SEASONINGS
2. MARINATE KIMCHI IN THE FRIDGE FOR 1 WEEK
3. FOR SOUR FLAVOUR LOVERS, KEEP IT FOR 2-3 WEEKS MORE AT THE FRIDGE.
4. ENJOY IT.

IF SOMEBODY LOVE DICON OR CELERY, IT IS ALSO POSSIBLE TO MAKE KIMCHI. FOR THE FLAVOR ESPECIALLY CRISPNESS OF VEGETABLES POUR THE HOT WATER. LIKE MAKING PICKELS.