Spicy Kimchi Recipe

INGRIDIENTS

Main:

1 regular sided cabbage
2 table spoon salt
4 cups cold water
2 cups hot water

Pickling:

1 table spoon garlic (finely chopped)
1 tablespoon ginger (finely chopped)
1 tablespoon scallions (finely chopped)
2 tablespoon dried chili (chopped)
2 tablespoons sugar
1 tablespoon salt


PROCEDURE
1. On a big bowl, place the separated leaves of cabbage and sprinkle some salt.
2. Pour the cold water and wait for 8 hours. It is advisable to keep the bowl in the refrigerator if you are not in a place as cold as Korea.
3. Rinse the cabbage and make sure you have squeezed the excess water.
4. Boil the water and pour the pickling mixture. Mix them well.
5. Combine the pickling mixture with the cabbage leaves and place them in a glass jar
6. Cover the kimchi with plastic wrap and let it stay in a cold place for 2 days.
7. Drain the leaves and cut it into bite-size.
8. Find a close jar to keep the kimchi. It is ready to eat but as the saying goes, it gets better in time.