HOW TO COOK KIMCHI?

Step by step procedure on how to cook and make a perfect Kimchi recipe. 

Ingredients

• 6 cups of water
• 3 tablespoons of picking salt and another 1 teaspoon of pickling salt 
• 2 lbs. of Chinese cabbage, cut into 2-inch squares
• 6 scallions, cut into 2-inch lengths, then slivered
• 1 1/2 tablespoons of minced fresh ginger
• 1 cup of minced garlic
• 3 tablespoons of brine shrimp sauce or anchovy fish sauce (available in Korean specialty stores)
• 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)
• 1 cup of shredded Korean radish (pronounced Moo in Korean)
• 1 teaspoon of sugar

Instructions

1. Dissolve 3 tablespoons of pickling salt into the water ( stir it carefully).
2. Peel and clean the cabbage leaves off one-by-one and place the individual leaves into bowl. Peel it to become tiny.
3. Cut the cabage leaves into two, if its big enough.
4. Pour brine all over the peeled cabbage leaves.
5. Drain the cabbage and reserve the brine.
6. Mix the cabbage with the remaining ingredients which includes the 1 teaspoon of picking salt, 6 scallions, 1 1/2 tablespoons of minced fresh garlic, 1 cup of minced garlic, 1/4 cup of Korean ground dried hot pepper, 1 cup of shredded Korean radish, and 1 teaspoon of sugar.
7. Pack the mixture into a 2-quart jar.
8. Pour enough of the reserved brine from step five to cover the cabbage.
9. Push a freezer bag into the mouth of the jar and pour the remaining brine into it. Seal the bag.
10. Let the kimchi ferment in a cool place, at a temperature no higher then 68 degrees Faranheit for 3 to 6 days.
11. Remove the brine bag and cap the jar tightly.
12. You can store the kimchi in a refrigerator where it will keep for months.

After a month, or few weeks you can now taste the most delicious korean side dish.