Korean Ladies!?

I just made kimchi a couple of weeks ago - this made enough for 2 1-qt jars. I prefer to cut my cabbage in half, then to cut it the halves crosswise into 1-1/2" wide slices so I can just use it in recipes or eat it easily right out of the jar. This recipe is pretty "basic", but everyone's recipe is different, though - some family members like to add chopped oysters, some like to add small dried shrimps, some just use fish sauce (like I do), some add onions and/or carrots, etc. :)

Baechu Kimchi (Cabbage Kimchi)

1 head nappa cabbage

1/4 radish, thin julienne

4 green onions, cut into 2 inches

2 tbsp minced garlic

1 tsp minced ginger

1/2 cup go choo ga roo (Korean chili powder)

2 tsp salt

1 tbsp sugar

1/2 cup sea salt (or any coarse salt)

1/4 cup jeot gal (Korean fish sauce)

1/3 cup water

1 tbsp rice flour or regular flour

Quarter the nappa cabbage, wash and drain.

Dip cabbages into a sink full of cold water, making sure they're well soaked, then liberally sprinkle the 1/2 cup of sea salt/coarse salt amongst all the leaves, ensuring the thickest parts of the leaves are well salted.

Put the salted cabbage in a large plastic container and set aside for at least 6-8 hours.

The cabbage should be soft enough to bend.

Wash, drain well.

I like to make sure that they are set into a huge sinkful of cold water, swished around and drain the water at least 3 or 4 times.

In a small pan, add 1/3 cup water and 1 tbsp flour, mix well.

Put on medium heat, stir with a whisk constantly until it boils, take off the burner, add the sugar.

Pour into a large mixing bowl.

To the flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.

Mix in the vegetables.

Take one cabbage, stuff the mixture between each leaf, and fold in half as best you can.

With 2 outer leaves, wrap the whole thing securely.

Repeat with the other half.

Put it in an air tight container.

Let it sit on the kitchen counter overnight (to ferment).

*How long you leave it sit to ferment depends on how sour you like the taste.

something this is created from the Philippines like wood sculptured products,etc. yet i might recommend you provide her some thing this is greater very own,like your photographs mutually compiled in an album with humorous captions.

foodnetwork.com has an awesome kimchee recipe!

Soory Mike, i'm not korean ladies.I'm indonesian.tq