맛 Kimchi

Recipe

Cut the cabbage heads into quarters and remove the core from each quarter. Cut the cabbage quarter crosswise into bite sizes. Wash well.
In a large bowl, dissolve 1 C of salt in 3 C of water. Put washed cabbages into the bowl, and Toss well.
Cover with plastic wrap and keep the cabbage under the salted water. Let stand until white parts are bendable, about 2 hours.
Cut the radish into wedge. Add 1 Tbsp of salt and toss well. Set aside for 30 minutes to 1 hour and drain it.
Prepare sliced onion and green onion.
Chopped all vegetables for seasoning and blend with fish sauce and 1Tbsp cold rice.
Mix blend seasoning and chili power, sugar, agave and minced garlic together.
Rince the salted cabbage. Squeeze the cabbage and let the brine drain away.
In a big bowl, add radish, cabbage, sliced onion, green onion and seasoning and mix everything well until the cabbage is coated with seasoning.
Place the kimchi in an air tight container and cover with plastic wrap.
Leave the kimchi out at room temperature for 2 days and put it in a refrigerator.

Ingredients

For Main-

1 Napa Cabbage
1/2 Korean radish, Moo 무
1/2 sliced onion
1 bunch of green onion (green parts only)

For salt water

3 C water
1 C sea salt

For Seasoning

1/4 onion
1 Chopped Korean chili pepper
1 Tbsp cold rice
5 Tbsp Fish sauce
Chopped small Ginger piece (Almond size)
Chopped small Korean radish (3"X3"x3")

(blend above 6 seasoning ingredients)

6 Tbsp Korean Chili powder (Gochugaru)
2 Tbsp Sugar
2 Tbsp corn syrup or agave
3 Tbsp minced garlic