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4. Put a quarter of a cup of salt into the water
5. Stir well
6. Put the salt water into the cabbage
7. Mix cabbage and salt water
3. Prepare 1 bowl of warm water
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10. Put the red pepper paste into the cabbage
9. Mix warm water and red pepper flake to make a paste
8. Leave it overnight
+11. Add 1 tablespoon of minced garlic
13. Add 4 sliced green onions
14. Add 2 tablespoons of fish sauce
12. Add 1 tablespoon of minced ginger
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17. Put in refrigerator and take portions out as needed. The longer it ferments the sourer the kimchi will become
16. Put in sealed glass jar and let it sit in room temperature for 24 hours before refrigeration
15. Add in 1 cup of sugar and mix everything well
+Sources
http://en.wikipedia.org/wiki/Kimchi
http://en.wikipedia.org/wiki/Korean_Birthday_Celebrations
http://en.wikipedia.org/wiki/Miyeok_guk
http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/korean-seaweed-soup/
Other Korean elders
http://www.nytimes.com/2008/02/22/world/asia/22iht-kimchi.1.10302283.html?_r=1
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