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How to MKimchi may be a Korean dish. this text is useful if you would like to eat your own home-

cured kimchi. 100% all natural home-cured.ake a Kimchi Spice Mixture

Ingredients

1 giant pechay (Chinese cabbage)

4 tablespoons flour

1 and 0.5 cups(375 ml) water

3 tablespoons crushed garlic

half in. ginger (2 cm) in the raw and crushed

4 tablespoons fish sauce

8 – ten tablespoons ground red pepper

half a tablespoon sugar

8 oz. (250 grams (about four inch/ ten cm), sliced into two inches ( 5cm) strips

Onion

3 spring onions.

*

Steps:

1.Rinse the pechay, take away 2 outer leaves and put aside. divide the remainder of the cabbage

lengthwise. rub 1/4 cup of the ocean salt between all the leaves and place the cabbage in an

exceedingly giant plastic tub or instrumentation. Add the remaining salt and water.

2.Place in a very massive plate on high the cabbage to weigh it down and keep the cabbage

immersed within the brine. Soak for four – half-dozen hours or additional, till the stems soften and

bend while not breaking.

3.To make the kimchi spice mixture , 1st build a flour paste by heating the flour and therefore

the water during a little cooking pan. Stir perpetually till it thicken, concerning four minutes then

put aside to cool down. Once it’s cooled, mix with the garlic and ginger, fish sauce, red pepper and

sugar during a giant bowl and blend well. Add the radish and spring onions, combine gently and put

aside.

4.After the cabbage has finished soaking, rinse the leaves totally below running water. Fill a

bathtub or instrumentation with H2O and shake the 2 halves of the cabbage backwards and forwards

smartly to get rid of the slat. Squeeze the cabbage firmly to get rid of excess water and put aside to

empty.

5.Rub the kimchi spice mixture everywhere the cabbage and in between all leaves. Press the

leaves along and place into an outsized airtight instrumentation. prime with the reserved outer

leaves and canopy. Leave the kimchi to face unrefrigerated nightlong, then refrigerate.

Sources and Citations : www.imtalking.org