Kimchi has to be fermented before it tastes good

The temptation is only on the surface.

Selection of materials is very important white radish to water is sufficient

Chili pepper do not put too much taste can not be too light

Cut not too big do not peel

Pickled and put the easy to be different otherwise it will be tasted

Simple Korean kimchi practice:

1: white radish water, even with the right amount of salt (do not too much, or it is very salty). Pickle for a day, to be slightly soft and standby.

2: Preparation of the sauce: the right amount of chili powder (taste your own), garlic (1 two per pound of cabbage),,, ginger some, apple and pear silk (each half), white radish, all mixed well. (Authentic Korean fish sauce and chili powder sold on the website, taste each different)

3: in each piece of pickled softened cabbage gang evenly coated with the prepared sauce, and then the radish into a sealed altar or preservation box, after a few days you can eat.

4: If you make too much and leave it too long, in order to prevent the kimchi from becoming more and more acidic, you need to add some white sprinkles to the kimchi or put the kimchi into the refrigerator to keep it fresh.