I like to eat kimchiStep one: Prepare a basin， which received half a basin of water， put some salt in the Step two: a cabbage with a cross-cut method， cut into Then， a leaf leaf sprinkled The third step: to sow good salt into the prepared cabbage filled with salt water in the basin， with heavy A minimum pressure of 10 hours， cabbage becomes soft， the pressure can be determined according to the different tastes of the The fourth step: to soften cabbage washed in clean water， wring the water on the tray Step five: Prepare ginger powder， chili powder， garlic， onion， sugar， sesame seeds， shrimp paste， then cut some white radish and Step Six: The garlic， onion Step 7: chopped radish and onion into a transparent container， garlic， onion juice into juice also was poured， and then add two spoons of chili powder， ginger powder two spoons， two spoons of sesame seeds， 1 teaspoon sugar ， shrimp paste 1 tsp salt 1 Step eight: hand gently and slowly into the sauce in radish， over about 20-30 minutes， radish become Step 9: left hand softened cabbage， cabbage right hand to peel the layers， brush on a piece of integration of a variety of radish flavor spices， after the cabbage roll up， sealed with plastic bags to prevent air run inside， waiting for fermentation， in two days about Usually under the conditions of 5 ℃， time can be placed 15 days to 20 At different times， the taste of kimchi is not the This is the most common method of making Reportedly， more than 200 kinds of kimchi， eat 30 kinds， in addition to vegetable pickles， there are meat and seafood Countryside， farmers kimchi stored in a large tank， slowly Men of the city， according to the number of family members， buy a kimchi refrigerator back to do a good job of kimchi or kimchi bought from the company's kimchi in the refrigerator， took out every day
