Recipe of Traditional Korean Kimchi

Join me and let's see how to make Traditional Korean Kimchi

Instructions:

Step 1
• Cut the Napa cabbage into quarters and remove the stem.
Step 2
• In a large bowl, dissolve the salt in water and submerge the cabbage quarters. Let stand for 2 hours, turning occasionally.
Step 3
• Meanwhile, mix the scallions, garlic, ginger, red bell pepper flakes, sugar, fish sauce, oyster sauce and water in a bowl to make the kimchi paste.
Step 4
• Drain the cabbage and rinse with cold water several times to remove the salt.
Step 5
• Dry the cabbage and cut into small pieces.
Step 6
• Add the kimchi paste to the cabbage pieces and mix well.
Step 7
• Place the mixture in a sterilized glass jar, pressing down to release any air bubbles. Leave a 2 cm space at the top of the jar.
Step 8
• Close the jar and allow to ferment at room temperature for 1-5 days, depending on the desired degree of fermentation. When opening the jar, release the gas slowly to avoid splashing.
Step 9
• Once fermented, store in the refrigerator.