How do I make Korean Kimchi?
hakusai 1.
Chinese cabbage		     make_kimchi 3.
Chinese cabbage
and Kimchi Chili sauce
Prepare Chinese Cabbage
( Important!! )		   Add the Kimchi chili sauce to the Chinese cabbage
chili 2.
GochuGal
(Korean Dried Chili)		     kimchi1 4.
Fermenting
Kimchi		 kimchi2
Make Kimchi Chili sauce
( more important!! )		    

a. Put Kimchi into plastic bag - a Zip-lock bag is perfect.
Note: Take all the air out of the plastic bag and seal.

b. Leave at room temperature to ferment for 1 - 2 days.
Then put it in the Fridge.

Now you can eat Korean Kimchi everyday and night!!!

 
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