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Ancient and Modern Kimchi

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Nutrition Table

Korea Food Research Institute

* Per 100 g of edible portion

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How do we make Cabbage Kimchi?

+ Ingredients

CabbageRaddish

Green Onion

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Fish sauce

salt

sugar

Red pepper flakes

ginger

garlic

+An easy way to make it

1. Prepare 1 head of Napa Cabbage

2. Chop to small pieces

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4. Put a quarter of a cup of salt into the water

5. Stir well

6. Put the salt water into the cabbage

7. Mix cabbage and salt water

3. Prepare 1 bowl of warm water

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10. Put the red pepper paste into the cabbage

9. Mix warm water and red pepper flake to make a paste

8. Leave it overnight

+11. Add 1 tablespoon of minced garlic

13. Add 4 sliced green onions

14. Add 2 tablespoons of fish sauce

12. Add 1 tablespoon of minced ginger

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17. Put in refrigerator and take portions out as needed. The longer it ferments the sourer the kimchi will become

16. Put in sealed glass jar and let it sit in room temperature for 24 hours before refrigeration

15. Add in 1 cup of sugar and mix everything well

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+Sources

http://en.wikipedia.org/wiki/Kimchi

http://en.wikipedia.org/wiki/Korean_Birthday_Celebrations

http://en.wikipedia.org/wiki/Miyeok_guk

http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/korean-seaweed-soup/

Other Korean elders

http://www.nytimes.com/2008/02/22/world/asia/22iht-kimchi.1.10302283.html?_r=1