How to make a delicious korean food "Kim Chi"

Material of Korean kimchi:

2 cabbage is about 3kg
1 large white radish
2 carrots
1 medium onion
1 ginger branch with thumb
1 garlic
1 scoop of green onion (or if there is a shallot, you will add more delicious)
80g-100g sticky rice flour

1-1.2 liters of filtered water

120g-150g Korean chili powder (if you want to eat spicy, add 1-2 teaspoon of chili powder Vietnam because chili pepper is not spicy like Vietnam peppers)
80g-100g sugar
150ml-200ml fish sauce
large salt (200-300g)

How to make Korean kimchi:

Step 1: Crayfish cut off the round bales of mustard, split in half or 4 parts, dipped in water so that when sprinkle salt will stick to more. Pour the salt into the white peach and add the salt to the inside of the whole shredded, rubbing so until it runs out. Every 20 to 30 minutes turn back face. It is so until flexible (can fold without cracking is). When soft, flush with water 2-3 times to saline, put in a basket to basket tilt to drain (do not squeeze to drain quickly because it will crushed).
Step 2: While waiting for the salt to pick up, carrots, radishes, onions, bark leaves and leaves are washed to drain.
Grated onion and ginger, garlic to a smooth mixture of light yellow color.
Step 3 (make kimchi sauce): For sticky rice mixed with 1-1.2 liters of water when cooking to stir the powder to not burn. When the dough is boiling, add the sugar to the boil, boil and then turn off the stove to cool down (do not let cool down because then mix the chili powder is not beautiful).

Next to the Korean chili powder, chili powder in Vietnam stir in about 20p for chilli so beautiful color and then pour the mixture of ginger garlic puree, add fish sauce to mix well.

Step 4: Carrots, radish fiber about 3cm, chopped 3cm chopped leaves mixed with the sauce above. Wear gloves and spread them over the white part of the mustard, paying attention to the middle of the toes so that the whole canola has a fever.
Step 5: Roll the kimchi and put into glass box or plastic box (do not compress kimchi full and tight because after fermentation, kimchi will release water). You leave the kimchi fermentation for 2-3 days depending on the weather (press the little bubbly) to the refrigerator to eat.

Wish you success with how to make kimchi Korea this offline!

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