How do you make kimchi

Q: How do you make kimchi

A: Kimchi is made as follows:

Take a cabbage, cut it in half, take half, cut off the tail.

Tear the cabbage into pieces by hand for better cutting, then cut at an oblique 45 degree Angle.

Put the cut cabbage in a pot, add kosher salt and water (2/3 cup salt to 200ml water), and soak for 40 minutes to 1 hour.

While the cabbage is marinating, prepare a dressing consisting of 1 cup coarse paprika, 2/3 cup white sugar, fish sauce to taste, 1/2 cup prawn rice paste ¦…, 2/3 cup mashed garlic, 1/2 teaspoon mashed ginger.

Prepare the garnishes, such as onion, carrot shred, spring onion and leek ¦… cut 4~5cm long.

Rinse the pickled cabbage with water 2 to 3 times to remove excess salt, and then control the moisture.

Pour the seasoning into the pot full of cabbage and mix thoroughly with both hands.

Add the prepared garnish and continue mixing.

Add some white sesame seeds to taste.

Place the stirred pickles on a plate.

In addition, if you like sour kimchi, you can put it in the refrigerator for three to five days. The production time of pickles varies according to personal tastes and curing conditions, but usually requires a certain amount of time to ferment to achieve the best flavor.