HOW TO MAKE

A KIMCHI

에이스
Kimchi is a raw, pickled vegetable concoction
indispensable to Korean cuisine. Kimchi usually
includes tiny fish or shrimp.
INGREDIENTS
•1 Large Korean cabbage
• 1/2 cup sea salt
• 1/2 teaspoon -Cayenne pepper
•5 - Spring onions, finely chopped
•2 cloves -Garlic, finely chopped
•5 cm- Fresh ginger, grated
•3 teaspoons – Chopped fresh chili
•1 tablespoon – caster sugar
•2 1/2 cups – cold water.
 METHOD
1. Wash the Chinese cabbage well, remove the
outermost leaves and trim off the root. Traditionally,
the heads are split lengthwise, and made into kimchi in
this form. I recommend cutting the cabbage into
smaller pieces.
 After splitting lengthwise, cut out a bit of the solid mass near
the root. Laying halves flat side down, make 3 lengthwise cuts
along each half. Then chop widthwise into one inch wide
sections.
2. Place the chopped cabbage into a large bowl or basin. Take 2
cups of the salt and make a brine with 15 or so cups of water.
Pour the saltwater over the cabbage, and mix well.
Let this stand for at least one hour.
3.Chop up garlic and ginger. The amount you use is up to you.
The only thing you really need to make kimchi is the salt: a
certain amount of salt is needed to pickle and preserve the
cabbage.
4. Mix the garlic, ginger, 1.5 or so cups of red pepper and
the remaining 1 cup of salt with a half cup or so of water.
Mix it well. Your mixing hand will start to tingle.
5.Mix the paste from above into the cabbage. Add optional
ingredients mentioned above, if desired. Mix it all up well,
until the paste coats the cabbage evenly.

Mix it up some more!

6.Once it's thoroughly mixed, place the mixture into very
clean containers. Fill containers close to the rim. If there is
some red liquid left over, pour it into each container.
You did it! You made
your own kimchi!