Kimchi 김치

Cabbage Kimchi 백추 김치

[Ingredients]

2 loafs of cabbage, radish(medium) 1 piece, big green onion 4 roots,
young green onion 50g, parsley 50g, garlic 1 piece, ginger 30g,
salted shrimps 1/2 cup, powdered red pepper 1/2 cup,
rough salt 3cups, finely processed salt, sugar, sal(some),
threaded red pepper some, powdered sesame with salt (some)

[Salt down cabbage]

a. Cut the trimmed cabbageheads into 3 sections, sticking knife at the 1/3 point of cabbage head.

b. Soak them in the brine made from 4?and 3cups of salt for 3 or 4 hours
(the soaking time is limited to when the cabbage leafs remain a little bit crispy.)

c. Get them out of the brine and wash them.

d. Dry them ( at the sametime, put the outer leaf aside.)

[ Arrange ingredients ]

a. Mix red pepper with water.

b. Put sliced radishes into the thick red pepper and compound it until peppery red color is set.

c. Insert and mix altogether finely chopped garlic and ginger, threaded red pepper, sesame, and every kind of 5cm-cut vegetables.

d. Season them in good taste you are favorable of, adding some salted shrimps, salt, and sugar.

[ Pack stuffing ]

a. Pack the stuffing between the layers of leaves, holding back the leaves and layering the stuffing under them.

b. Firmly wrap the stuffed cabbage with the outer leaves.

c. Put them in a crock,cover with a preliminary outer leaves, and press down lightly.

d. Cover the crock with a cap and ferment at a temperature as low as 3~10 degrees Centigrade.

there are actually many versions of making kimchi here and there.
personally i find the 'traditional recipe' a little tricky though of course it taste much much better anyhow a dear korean sister of mine had previously taught me a simpler way of making it.
so for yokee's version of kimchi..click HERE !


source : Korea Infogate
more about kimchi HERE