My Own Kimchi

Here's come Lemon-Fish's cooking time...haha (like real...)

Just want to share my feeling on doing own Kimchi wif U... ;D

I yet go to Korea but soon one day coming…

My first tried on Kimchi was I bought a small packet from Cold Storage & from there, I like it…some how, one day while reading Chinese newspaper & found this article that taught us how to do Kimchi & from there, I didn’t buy Kimchi from outside in fact, I do it myself always…

from my own opinion that no just follow what recipes indicate, while doing, we still have to taste it ourselves to suit our taste whether to move on further or not...my first time doing it, i followed all the way & didnt taste it & end up its SALTY...

big cabbage, use salt to marinate for at least 4-6hrs…let some juices from the cabbage drip off… after that rinse it with water & let the water drain off..

this is the water that dripped off from the cabbage after use salt to marinate it

Garlic, onions (I prefer 2 kind of onions to make the paste tasty), ginger as well…

chop those into cubes & cut the cabbage into thin strips...you can choose not to cut the cabbage till you want to eat it...its up to you...

slice the carrot & white carrot (u can choose to add it or not to...)

next step is blend all garlic, onion & ginger together...after blend, add some salt, sugar & fish saucer (u can choose to use prawn paste, so you need not to use those above)... (remember to taste it)...dont just happily scoop few teaspoons & end up...Ooops...)

go to korean store to buy their chilly & add some sesame if you like it...dont worry...the chilly not HOT....




use zipper freezer bag to put your Kimchi & put in your fridge...as for my style, i will wait till 3 weeks later than eat it cos at that time, you can really taste it better..

so start from today counting, my Kimchi will be ready about this month-end..YuMmY...

tata...

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