How Yo Make KimChi At Home

Ingredients :

1/2 Chinese cabbage
20gm radish
40gm radish
6 tablespoon Korean chilli powder ( you can opt for local brand,ie; Adabi)
2 tablespoon chopped garlic
1/2 tablespoon ginger
2 tablespoon fish sauce
2 tablespoon salt
1 tablespoon sugar

Method :

*Cut the Chinese cabbage into chunks. Rinse and pat dry. Place into a large bowl. 
  Dissolve 1tablespoon salt into water and sprinkle over top of cabbage, marinate for 1/2 day until the  
  cabbage is soft.
*Cut radish, onion and ginger into strips, combine with chopped garlic in a large bowl, add in
  1 tablespoon salt, 1 tablespoon sugar and 2 tablespoon fish sauce.
*Add in chilli powder and mix well.
*Rinse and drain the cabbage, mix well with the mixed ingredients.
*Spoon the mixed cabbage into air-tight glass container. Keep in room temperature for 1 day, or
  refrigerate for 2 days before serving.

Over time the flavour becomes more sour, if it becomes to sour to eat on its own, you can use the Kimchi to make soups or stews as the soured Kimchi will add more flavour to these dishes. It is common in South Korea to make soups and stews with older Kimchi.

It can be eaten raw as a side-dish, or added to soups and other Korean dishes.