How to make kimchi

People cannot live without food, clothing, housing and transportation every day, which are the most basic things, especially "food", which is related to human life and death. To do well in the "food" aspect, you'd better learn to cook each dish by yourself. So, let me introduce to you how to make kimchi.

1. Rinse the surface of the cabbage with water first.

2. Use a knife to cut each cabbage into pieces. Usually 4 portions are enough. Wash the inside of the cabbage again.

3. Fill the jar 1/2 full with tap water and add half of the salt. (This time I used the water from last time I made kimchi and added some new tap water.)

4. Put the cabbage in. After that, you can add some garlic with skin, ginger, and small chili peppers with stems. Add remaining salt on top.

5. Because this is a traditional kimchi jar, it cannot be completely sealed. Therefore, the edge of the jar should be filled with water to seal the inside and prevent air from entering. The water here usually needs to be changed every few days as it will dry out or become dirty.

6. After at least ten days, you can take it out and eat it. But remember to keep your hands clean and free of oil and fishy smell. After taking it out, put it on a plate and rinse it thoroughly with clean water twice to wash away some of the salt.

7. After washing, find a chopping board and knife specifically for cutting cooked food, and chop the kimchi into small pieces.

8. Cut the kimchi.

9. Add a little sugar, soy sauce, cooking oil, and homemade minced garlic and chopped peppers to the chopped kimchi.

10. Stir evenly with chopsticks, seal it in a fresh-keeping box and put it in the refrigerator. When you want to eat, take some and put it in a bowl. However, even if you buy Korean kimchi outside, it will become sour every day after it is opened, so it must be eaten within a few days.

I am very happy that I shared with you the recipe of making kimchi today. If it suits your taste, you might as well try it. I believe you will love its taste.