How to eat Korean kimchi

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1

Cut the leeks, cress, green onions, and pears into 1.5-inch pieces. Shred the white radish and carrots and set aside.

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2

Cut the cabbage into 4 equal parts, rinse with tap water and control the water.

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3

Coat each leaf and stem with sea salt. Place the cabbage in a large plate and marinate for 2 hours. Every 30 minutes, turn the cabbage over, bringing the bottom ones to the top. After 2 hours, rinse each cabbage and squeeze it dry

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4

Add 2 cups water and glutinous rice flour to a medium pot. boiled. When the mixture thickens, add the sugar and allow to dissolve completely. Turn off the heat and let cool.

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5

Put the garlic, ginger (peeled), and onion into a blender and puree. Then mix the beaten puree, fish sauce, salted shrimp (chopped), chili powder and glutinous rice paste.

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6

Stir the chopped mixed vegetables into the paste. Then rub the hot sauce all over each leaf and clapper.

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7

Place the coated cabbage in the pickle jar. When placing, be careful to keep everything between the cabbage and the tank tightly and not allow air to enter. Enjoy after two days of fermentation!

Finished picture of authentic Korean kimchi

Authentic Korean kimchi cooking tips

Tips

1. It is best to use traditional Korean clay pots and place them in a cool place.

2. There will be bubbles during the fermentation of kimchi, which is carbon dioxide, which is normal.

3. After opening the lid for the first time, it is recommended to store it in the lower shelf of the refrigerator.