Korean Kimchi is a famous and traditional dish of salted and fermented vegetables, such as Napa cabbage and Korean Radish. Kimchi is a unique and traditional dish in Korea.  Kimchi is more common in Korean Culture and Koreans eat it every day with every meal. The history of kimchi dates back thousands of years and the original name, chimchae, translates to salted vegetables.Kimchi is a fermented dish and it has a prominent sour flavor and the kimchi flavor will also depend on the vegetables, length of fermentation and the amount of salt and sugar. 
korean kimchi has fresher and lighter taste. most forms of kimchi are spicy. the level of spiciness depends upon the maker. the vegetables should have some crispness. some other ingredients like pepper, scallions give the recipe a spicy and sour taste.The spicy crunchy cabbage- based vegetable mixture has a texture similar to sauerkraut. Kimchi is a fermented vegetable condiment, traditional to Korean cuisine.There are more than 200 types of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, garlic green onions along with a specific red pepper, is used in beach style, but the region, seasonality and cultural traditions influence the unique type of kimchi.
Ø Napa Cabbage 1kg
Ø Salt           2tbsp
Ø Red chilli (grounded) 2tsp
Ø Coldwater     ½ liter
Ø Garlic (paste) 4 tbsp
Ø Ginger (paste) 3 tbsp
Ø Green chilies (paste) 4
Ø Spring onions (cut across) 2 cup
Ø Chinese salt 2 tbsp
Ø Sugar 1 tsp
Ø Water ½ liter

Preparation Method

o  First of all, cut the cabbage lengthwise into quarters then cut it  crosswise into slices about an inch (2cm) wide.
o  Place about half the cabbage in a large stainless steel bowl.
o  Sprinkle it with 15 Gms salt and 5gm red pepper.
o  Put the rest of the cabbage in a separate bowl and sprinkle with  the remaining 15gms salt and 5gms red pepper.
o  Pour 1500 ml cold water over the cabbage.
o  Press the cabbage down.
o  Place a platter and weight on it to hold it down.
o  Place the cabbage in a cool place for 24hours gripping once replacing the plate.
o  Drain the cabbage and rinse it well with cold water.
o  Drain it again and squeeze out excess liquid.
o  Place the cabbage in a bowl.
o  Add the ginger, garlic, chillies and spring onion.
o  Toss well
o  Pack the cabbage mixture into two sterile quarts(1liter) canning jars
o  Cover the cabbage with cold water, about 240 ml per jar.
o  Use a chopstick to distribute the cabbage evenly and release any air bubbles.
o  Cover the jar with a double layer of a wax paper.
o  Leave them for 3 to 4 days
o  Taste to see if the kimchi is pickled enough for your liking.
o  If not, leave it for 3 to 4 days.
o  Replaced the waxed paper, cover with a metal canning lid
o  Ring and keep the kimchi for as long as a mouth in the refrigerator.

  Nutrition facts

Calories 15
Daily value
Total fat o.5 g                                                  
Saturated fat o.1 g                                           
Sodium 498 mg                                                              
Total carbohydrates 2.4 g                               
Dietary fiber 1.6g                                                           
Sugar 1.1 g

Vitamin A 2%                                                       
vitamin C 0%
Calcium 3%                                                
Iron 14%

  Declaration of Allergens
Kimchi is one of Korea’s major fermented foods and it helps prevent allergic diseases (e.g atopic dermatitis, asthma, obesity, and anima.

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