Material Making Kimicihi:
½ stem white radish (in slices tips and elongated)
One large piece of white mustard
4 cloves garlic, crushed
4 scallions thinly sliced
1 segment ginger, crushed
6 tablespoons Korean chili powder (or regular chili powder also can)
2 tsp salt
1 tablespoon sugar
2 tablespoons fish sauce Korea (or regular fish sauce can also be)
½ cup coarse sea salt (large grains)
Enough water
How to Make Kimchi Korean Typical:
The first step, mustard wash thoroughly once to the innermost sheet mustard, without cut and leave it intact as it was. Then pour ½ cup of sea salt with water into a container, then soak the cabbage in water solution for about 6 hours. After washing it again mustard to clean up to the deepest folds and if you want to, cut, can be cut into two parts.
Next, mix the sugar along with chili powder, ginger, onion onions, radish, fish sauce, chives and a little salt. Then smeared all of the material with mustard evenly on to the sidelines between the innermost while somewhat crushed that can seep into the mustard seasoning. Then put it in a sealed container, airtight and meetings (such as glass jars) and let stand for approximately two days, so that seasoning can permeate the sawinya.
Finally, after settling for approximately two days, was able to eat Kimchi
