Recipe Kimchi

Ingredients:

§  1 piece of chicory.

§  1/2 onion, thinly sliced.

§  1/4 carrot stems, thinly sliced ​​lengthwise.

§  1/4 white radish stems, thinly sliced.

§  4 spring onions.

§  2 tablespoons of garlic, then grated.

§  1 teaspoon of ginger, grated.

§  1/2 cup of Korean chilli powder.

§  2 teaspoons of salt.

§  1 tablespoon sugar.

§  1/2 cup of coarse salt / sea salt.

§  1 cup water.

§  1/4 cup Korean fish sauce.

§  1/3 glass of water.

§  1 tablespoon rice flour.

How To Make:

1. Sawi is left intact and wash thoroughly with running water down to the deepest leaves of mustard greens. After cleansing, soak the mustard greens in a mixture of three handfuls of salt that has been diluted with boiled water for at least six hours, until the chicory looks withered.

2. After six hours, remove the mustard greens and wash again with clean water up to the sides of the mustard leaves for salt to be washed clean. Drain. If the mustard greens can be left whole or cut into two parts by removing the ends of the mustard greens.

3. Time to process the mustard with a mixture of ingredients. Mix it into one sugar, chili powder, ginger, garlic, watercress, spring onion, radis, fish sauce, and a little salt. Mix the spice mixture evenly to cover all parts of the mustard greens to the sidelines of the deepest leaf sheets. Store in a tightly sealed container and leave at least 2 × 24 hours until the spices seep into the mustard greens and do not store in the refrigerator. The longer storage process will be better because the fermentation is perfect and the resulting flavor will be maximized. After that, just save kimchi in the refrigerator.

4. Kimchi ready-to-eat can be eaten simply or served as an appetizer before the main meal.