Kim Chi

Name: Kim Chi
Ingredients: 8 1/2 pounds chinese cabbage; 8 1/3 cups water; white radish pounds giant; 10 stalks watercress; 2 cuttlefish; 1 onion; 4 tablespoons red pepper powered; 2 1/2 tablespoons minced garlic; fresh ginger tablespoons minced; 2 green onion minced; 1/2 cup shrimp salted; 2 1/2 tablespoons salt; 2 tablespoons sugar; 1 tablespoon juice giant white radish; 3/4 cup chicken stock; 1/2 tablespoon salt

16 ingredients

5 steps

Ingredients

8 1/2 pounds chinese cabbage
8 1/3 cups water
white radish pounds giant
10 stalks watercress
2 cuttlefish
1 onion
4 tablespoons red pepper powered
2 1/2 tablespoons minced garlic
fresh ginger tablespoons minced
2 green onion minced
1/2 cup shrimp salted
2 1/2 tablespoons salt
2 tablespoons sugar
1 tablespoon juice giant white radish
3/4 cup chicken stock
1/2 tablespoon salt

Directions

1

Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water for a whole day.
2

When Chinese cabbage has become wilted, place in colander to drain. Shred giant white radish and mix with powdered red pepper. Let stand for 10 minutes. Cut watercress into 2-inch lengths. Slice onions thinly. Slice cuttlefish.
3

Thoroughly mix together the watercress, onions, cuttlefish, Mixture A ingredients, and giant white radish. Insert the mixture between leaves of drained Chinese cabbage. Reserve the juice from the mixture.
4

Tightly pack Chinese cabbage into a crock and pour in the reserved juice and Mixture B ingredients. Place a dish small enough to fit inside the crock on top of the Chinese cabbage in order to press it gently. Cover with plastic wrap.
5

The kimchi will be ready to eat after a week at 44 to 46 degrees. Then store in refrigerator.