Have you heard of 'Kimchi'?

Have you heard of the traditional Korean food, called 'Kimchi'? Some of you are already familiar to Kimchi.
Kim chi is well known as a healthy food. So, I would like to introduce the recipe to those who have never heard of or  have never tried Kimchi.

kimchi

Main Ingredients :
1 head napa cabbage (about 2 kg), 2 cups sun-dried sea salt, 2l water


Filling ingredients: 200g Korea radish, 50g small green onion, 50g water parsley 


Spices :


Seasoning spices: 5 cups glutinous rice powder (1 cup water to make the thickener), 1/2 cup chili flakes, 1/2 fine chili powder, 1/2 cup anchovy sauce, 4 tbsp salted baby shrimps, 2 tbsp sugar, 4 tbsp crushed garlic, 1 tbsp minced ginger, 4 tbsp onion juice

Instructions

1. Trimming cabbages: Remove discolored outer leaves on the napa cabbages and trim the head. Put a deep slit into the head and split lengthwise into two with your hands. Then halve them again into quarter-size cabbages.

1. Brining cabbages: In a large bowl, mix water and 1/2 cup of salt to make slightly salty water. Soak the cabbages in the salt water; sprinkle more salt around the head; and submerge in the salt water to brine evenly.

1. Well-brined cabbages put in cold water three times; and drain them with the head part pointing upward on a wicker for about an hour.

1. Trimming filling ingredients: Julienne the radish and rinse the small green onions and the water parsley thoroughly and cut into 3-cm pieces.

1. Making thickener: Mix glutinous rice powder with water and cook over medium heat. When the mix starts to make bubbles, reduce to low heat and leave for 1-2 minutes. Turn off the gas and let it cool.

1. Making seasoning paste: Mix the thickener, anchovy sauce, salted baby shrimps, sugar, crushed garlic, minced ginger, onion juice, and chili powder. Mix the seasonings with radish strips and pieces of small green onions and water parsley. Set aside for about 30 minutes.

1. Spread the seasoned fillings between each well-drained leaf. Fold the cabbages in half and wrap around into firm bundles with the outermost leaf to keep the fillings packed between the leaves.

1. Stack the cabbage kimchis neatly in an airtight container and put on the lid to minimize air contact. First let it ripen in room temperature (15 degrees Celcius) for about three days. Then store in a refrigerator between 0-5 degrees Celsius.

These recipe will give you a basic idea of making Kimchi. But, it's more complicated to explain it in a written-text.

Here is the link that will explain more details with a video.
http://www.maangchi.com/recipe/nappa-cabbage-kimchi

I hope you enjoy making Kimchi and enjoy what you make!