Kimchi

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Kimchi

Ingredients
1/2 cup Sea Salt
4 tablespoons Hot Red Pepper Paste
1 tsp grated Young Ginger
1 Napa Cabbage 
1 Scallion - Wash, dried and cut into 1 1/2 inch long
1 Carrot Wash, dried and cut into 1 1/2 inch long
8 cloves of garlic, cut in half
1 big bowl
Airtight (preferably glass) container

 Steps
1. Wash cabbage
2. Cut cabbage into small pieces
3. In a large bowl, rub salt to each cabbage piece.
4. Fill up the bowl with water enough to over the cabbage and let it submerge for an hour. (This is to soften the cabbage. Submerge in water longer till cabbage is soften.)
5. In another large bowl, prepare the paste by adding in the Hot Red Pepper Paste, grated young ginger, scallion, carrot, garlic and mix well. 
6. Back to the cabbage after it has soften. Drain the salt water from the cabbage and rinse with water (3 times min) and squeeze out the water in the cabbage.
7. Slowly add in portion by portion of cabbage into the mixed paste and mix well.
8. After all the cabbage has been combined and well mixed, packed it into container. Ensure the water level cover the top of the kimchi. If water from kimchi is not enough, top up with water.
9. Leave it at room temperature for 1 day and use a spoon to press the kimchi downwards to compress and remove the air bubbles.
10. Refrigerate kimchi and serve when required.









Fridge the kimchi and serve as required

Note: 
> There are various recipes on the web. This is my own version as I didn't have the complete ingredients. For example, daikon/radish, self-made paste for the kimchi and spring water are used/recommended in other recipes. 
> The time to leave the kimchi varies with the room temperature.
> Sterilize glass bottles before canning.


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