김치-Kimchi

Ingredients:

• 3 lbs baechoo (Korean cabbage) 
• 2 glass water 
• ½ glass salt 
• ½ glass destroyed white radish (cut 1/8 crawl thick and 2 creeps in length) 
• 1 glass destroyed green onions (slice in 1 to 1 ½ inch strip) 
• 1 tablespoon slashed new garlic 
• 1 tablespoon slashed ginger 
• 2 tablespoon red pepper powder 
• 3 tablespoon salted anchovy sauce or shrimp sauce (juice) 
• 1 tablespoon sugar 
• ½ tablespoon salt

Directions:

1. Uproot outside leaves of cabbage and put them aside.

2. Cut cabbage into quarters longwise and put the quartered cabbage into an extensive profound
container.

3. Consolidate ½ container salt and some water and pour over cabbage.

4. Let it stand at room temperature for around 2-4 hrs until the cabbage mollifies.

5. Expel cabbage from container and flush the cabbage well with crisp water . Let it channel.

6. Join destroyed vegetables with garlic, ginger , red pepper powder , salted anchovy or shrimp sauce, sugar , and salt to make kimchi glue.

7. Pack the kimchi glue between the cabbage clears out. Put the cabbage into a jug and cover it firmly.

8. Let it stand at room temperature for 1 to 2 days to age. Store it in the cooler.