Ready To Make Kimchi

1. Put 1 cup of salt in 1/2 gallon of water. Cabbage in salted that water and soak for 3-4 hours.

2. Mix, garlic, ginger, shrimp, fish, food source or processor or blender until finely chopped.

3. Combine radishes, green onions, mustard, garlic, chili powder, sugar,in the large bowl put 1 tablespoon salt is the options. Mix thoroughly but gently. (If you mix by hand, do not forget to wear rubber gloves for chili burn.)

4. Move cabbage from the water and rinse thoroughly. Kohl Drained in strainer and press as much water as leaves. From the outside, with the largest leaves in a small Chinese cabbage and radish mixture among leaves of the things that make looking for work. However, the combination of congestion, not satisfied with the radish leaves. Take the cabbage is a large leaf and wrap tightly around the remaining cabbage. Divide the cabbage among 4 (1 - quart) glass, or 1 - gallon pot, and firm to press for release air bubbles.

5. Keep in a great location for 2-3 days before you are allowed. Cut a piece of kimchi 1 inch length. If you want to eat before the fermentation, put a little sesame oil and sesame seeds. After opening you have to put in Refrigerate.

Note:

Kimchi about 3 weeks it is good to eat. We can eat their own Kimchi, hot pot, flatcakes, dumplings, or used to determine the effect gets just plain fried rice after 4 weeks.

Ingredients
1 cup + 1 tablespoon of sea water salt or sea salt
Depending on the size of two heads of cabbage Napa cabbage, cut into quarters or wedges 2 inches
1 onion, garlic, cloves, and remove the interval
1 (2 inch) pieces ginger root
1 / 4 cup of Korean shrimp salted or source
1 Asian radish and grated peel
1 bunch green onions, cut into 1 inch length
1 / 2 cup Korean chili powder

Optionals
1 teaspoon of sugar
Sesame oil
Sesame seeds
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