How to make KIMCHI.....

Kimchee

Chinese Cabbage Kimchee Cucumber Kimchee Green Chili Kimchee Radish Kimchee

Kimchee is the most famous side dish among the Koreans or even foreigners. It is a must-served dish in every Korean meal. Kimchee is widely refered to Korean traditional fermented vegetables. At the very begining, kimchee is prepared for the winter season since they can't cultivate crops during winter. Therefore, they preserved the vegetables for consuming during the winter.

There are actually various types of kimchee in Korea such as cucumber kimchee, green chilies kimchee, chinese cabbage kimchee, radish kimchee and so on but the word Kimchee is commonly refered to chinese cabbage kimchee. During different season, different kind of kimchee will be served. For example during summer, cucumber kimchee and radish kimchee will be served. During spring, leafy vegetable will be the main ingredient for making kimchee and the kimchee in spring sometimes are not even fermented for a long period but seasoned for a short period. During winter, most of the kimchee are available since it is the most suitable time to consume kimchee.

The ingredients for making kimchee usually includes galic, ginger, spring onion, salt, vinegar, chilies, chilies pepper, salted fishes sauce etc. Combination of these ingredients give a special taste for the kimchee and it stands the name of "Aroma of Korea".



Recipe Ingredients

* 500g chinese cabbage
* 1 1/2 tbsp crashed garlic
* 1 1/2 tsp crashed ginger
* spring onion cut into 5cm long
* 2 tbsp finely chopped red chilies
* 1 tbsp red pepper powder
* 1 tsp korean red chilies paste ( GoChuJang " 고추장,苦椒醬")
* 2 tbsp salted fish sauce
* 3 tbsp vinegar

Cooking Directions

1. Chop cabbage coarsely and place it in a large dish.
2. Sprinkle cabbage with salt and season it for 3 or 4 hours.
3. Squeeze cabbage dry with hand and place it in another bowl.
4. Add the remanding ingredients and mix it well.
5. Put into refrigerator at least 2 days before serving.