Korean Kim Chi Recipe (KimChi)

Ingredients :

1 big Chinese cabbage (approximately 1 lb) 1/2 cup sea salt 1/2 teaspoon of Cayenne pepper 6 Finely chopped scallions 2 finely chopped garlic cloves 5 cm grated ginger 3~4 teaspoons chopped chili 1 tablespoon fine sugar 2 1/2 cups drinking water

Cooking Method : First halved the Chinese cabbage before cutting them into large pieces of the bite-sized. Then start layering the cut cabbage by using a big bowl before sprinkling some salt on top of them. Once you have finished with the first layer, continue with the next layer until you have used up all the cabbage. However, remember to end the final layer with salt. Next is to get a heavy plate to be placed on top of the layered cabbage as they need to be weighted down with some heavy items. Then leave aside for about 5~6 days in a cool spot. After the few days, remove the weighted items and discard off any liquid in the bowl before rinsing the earlier layered cabbage with cold running water. Remove as much excess water as possible before adding the pepper, scallions, ginger, chili, garlic and sugar. Toss them well to combine thoroughly before putting them in a dry and sterilized container. Add the drinking water into the container and tightly seal with a lid. Keep refrigerated for about 4 days before it will be ready for consumption. Kim chi is a perfect accompaniment when eating steamed rice with any Korean meals.