KimChi /김치/ 泡菜 @ Kimchi Academy, Seoul

In My Culinary, My Korean Stuff, My Recipe on 26/12/2015 by catherineyylam Tagged: 김치, KimChi

Ingredients	Methods
	1/4 Cabbage Coarse Salt (for crispy texture) Water Cut the cabbage in quarters vertically. Prepare 15% -20% saline. Soak the cabbage for 6-8 hours (10-12 hrs in winter) Wash/rinse 2-3 times, leave in room temperature without saline for 1-2 hours
	From left to right, Top row : Red pepper powder, salted shrimp, sugar, sesame (roasted); Bottom: Ginger & garlic (1:10), fish sauce, glutinous rice pasteGlutinous rice paste: Glutinous rice powder : water = 1:5 Mix & stir these two ingredients in a saucepan at medium heat
	Cut the followings into 3cm stalks:- Radish, 150g (2mm thick) Chives Spring Onion
	Spread 3 Tsp of pepper powder to the cut radish Add 1 Tsp each of remaining seasonings Blend and massage for ~5 mins (this skill is important as told) This is edible….try it : )
	Starting from the one at the bottom, spread the mixture onto every piece of cabbage leaf evenly.
	Wrap it well and store in a container in the fridge. Let the fermentation process proceed, best to be served after 4-6 days. Note: Gas will be releasing during the process. It can be kept for at least one month and much longer. Sugar can be substituted by other types of sugar, even to be replaced by pear, apple etc, local Korean would add raw and marinated abalone, squid, seafood etc as well for their own recipe Kimchi is perceived as a kind of health food in Korean community. Should be salty, sweet, spicy, but NOT SOUR!