Well, I’m not Korean but i like to try some food posted online or on the recipe book or magazine, even on TV. I could hold my iPhone for few minutes just to record it. It’s worth tiring my arms recording the chefs’ cooking methods. Really!! I have made kimchi few times and it turned delicious. I spread the words, tried, and voila! they can do it, too! And you can do it too… Here you go. Ingredients:
- Large Size of Cabbage
- Rock Salt
- 1 White Radish, cut into thin horizontal strands
- 1 Bunch of Green Onions, cut into about 3-4cm
- 1 Clove of Garlic, peeled and finely minced
- About Thumb-size of Ginger, peeled and finely minced
- 1/4 cup of Korean Fish Sauce
- 1 Tablespoon of Sugar
- About 1 Cup (or more if you like it) of Korean Chili Powder
Cut the cabbage into 4 part, put it onto a very big bowl or even a pail. Apply the rock salt on every layer of the cabbage leaves, put the water into it until it completely cover the cabbage and spread the rest of the salt on the top of it. Cover up for about 6 hours of overnight.
Then, Rinse it until clean and use your hand to press-dry it. And let it dry on a filter about 2-3 hours. Meanwhile, prepare the green onions. Wash and dry it as well, you can dry it together with the cabbage at the same time.
After both dry, mix well the white radish, green onions, garlic, ginger, fish sauce, sugar, and chili powder. Apply this beautiful color moisturizer mixture on each layer of the pretty cabbage ^.^ and keep it in an airtight container for 3-4 days on the cool and no-direct sun floor. And then keep it in a refrigerator for about 3-4 days before consuming.
You will be able to see some water come out from the cabbage and last but not least, “QC”. It tastes sour, hot, and a bit salty with mouthwatering temptation.
For your imagination @.@