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Korea foods
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Counter 119  |
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Ingredients
* 2 heads Chinese cabbages, 1 Korean white radish
* 2 cups of coarse salt
* 1 cup red pepper powder
* 1/3 cup tiny salted shrimp
* 2 knobs ginger,1 head garlic,1 large green onion,1/4 bundle very thin green onion
* 1/3Ib.fresh oyster,1/3 bundle watercress
* 4tbsp.salt,1/4 bundle Indian mustard leaf,red pepper threads
Methods
1. Discolored outer leaves and the root of mature whole
cabbage are removed. Cut each cabbage lengthwise into two
section.
2. The cabbage sections are soaked in a brine with 10 cups of
waters and a cup of salt for 2-7 hours until softened.
3. Rinsed in cold water, and then drained. Cut one-third of
radish into thin strips. Cut green onions,the watercress stems
and Indian mustard leaf into 3/4 length.
4. Crushed garlic, crushed ginger, the salted shrimp juice, hot
red pepper powder,and seasonings are blended together.
5. Remove the shells from the oysters and clean them using
salt and prepare the chopped shrimps
6. Blend every stuffs but cabbage.The blended stuffing
materials are packed between the layers of leaves,and the
stuffed cabbage are tightly stacked in a jar.
The amount of salt to be added controls the rate of
fermentation.kimchi to be consumed during the winter has less
salt than those prepared during the spring. The rate of
fermentation is also affected by temperature.
Link :http://www.my-foods.com/detail/7/267/Kimchi |
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Post by:  Love foods |
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