1 Wash the vegetables, dry the water (raw water has microorganisms that make kimchi rot)

2 Peppercorns, chili peppers, fennel seeds, sesame seeds, and leaves are boiled in white water and cooled and poured into the kimchi pot. Leave 4/1 space for vegetables and fermentation bubbles.

3 Ginger cracked, garlic also beat a beat into the kimchi jar. Be careful to avoid raw water as much as possible.

4 Stuff clean vegetables into the jar, stuffed to the mouth of the jar about an inch, let the water over the vegetables can be.

5 Put the lid on and pour some white wine or cold water into the groove of the jar. It helps to seal the jar

6 Put it in a place without direct sunlight, and 10 - 20 degrees Celsius, fermentation for more than ten days, during which the mouth of the altar will be bubbling from time to time. If the temperature is too high, it is easy to deteriorate. If the temperature is too low, it will be difficult to ferment. If it's winter and you can't keep it indoors, extend the fermentation time. It's ready when you can smell the sour aroma and fermentation flavor. If you can't eat it, put it in the refrigerator.

The second Korean cabbage: sweet and sour and appetizing, but do not eat too much on an empty stomach.

(It's more popular in Korea now, but it's pretty much the same thing. The more sophisticated, is to add fruit, honey, do it yourself than the sale of the more affordable)

Suitable Vegetables: cabbage cabbage (leaves can also be, but the texture is not crispy). The main cabbage to do, my family has not yet tried.

1 Cabbage washed, cut into small pieces suitable for the entrance, a small amount of salt grains rubbed on the vegetable gangs, left for about two hours, so that the water analyzed out part. Note do not put too much, otherwise the dish is not crisp

2 Ingredients: ginger, garlic, onion three are crushed. Chili sauce, orange peel (lemon peel, grapefruit peel can be, is for the dish's aroma), apple, pear, honey. Mix it all together. All the ingredients, according to their own taste to add it.

3 processed vegetables, and ingredients, together in a clean kimchi altar. Seal with white wine or water.

Fermented flavor, according to their own experience, is about 10 degrees, after twenty days, very authentic. If the temperature is higher, the fermentation will be faster, but the sour feeling is not so bad.

Note that the fermented dishes on the 7th day of nitrites, wait for ten days before eating good.

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