kimchi making

Ingredient:
-1 normal cabbage
-1 radish
-2 carrots
-1 bowl of garlic
-1 piece of ginger
-1 piece of onion
-spring onion(moderation)
-1 apple(optional)


For seasoning purpose:
-chilli paste(2 table spoon)
-chilli powder(in moderation)
-fish sauce(6 table spoon)
-sugar(2 sachets=2 teaspoon)
-salt for the cabbage
-Sesame oil(in moderation)


Instructions provided by my "shifu"(keke..)

1. Rub salt in between the leaves of the cabbage & let it rest for 10mins.

2. Soak cabbage inside water for at least 20mins. (cold water will be best)


3. Cut the radish, carrot and spring onion into thin strips





4. Take the cabbage out to dry and chop the cabbage into 4 quarters


5. Grind up ginger and garlic and onion





6. Mix all chopped vegetables(apple-optional), grinded ginger and garlic, chilli paste and powder, sugar, fish sauce and sesame well

7. Spread the mixture onto the leave of the cabbages.

8. Put the Kimchi into a seal container (MUST be airtight)

9. Leave the kimchi outdoor for 2 days (in a cool dark place. Eg: Store Room, cabinet below the kitchen sink) before putting them into the fridge for another 5 days before consumption.