Method
of making Kimchi.
Slice a cabbage into 4 pieces and immerse into salt water (15
~20%) for 3-4 hours. Wash the cabbage and drain the salt water and mix
with spices, which is prepared previously, by inserting the spices between
layers of the cabbage.
Ingredients :
Main Materials: Korean cabbage, white radish, red pepper powder,
leaf mustard, spring onion, leek, cucumber, courgette, Korean parsley,
bean sprouts, onion
Sub Materials: ballon flower, oyster, shrimp, yeast, glutinous rice,
pickled fish (similar to anchovy sauce)
Seasoning: salt, sesame oil, sesame, sugar
Spices: garlic, ginger, wild garlic
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Typical composition of cabbage Kimchi :¡¡
| Material |
Weight Ratio (%) |
| Korean cabbage |
80 |
| White radish |
13 |
| Femented anchovy sauce |
2.5 |
| Dried red pepper
powder |
2 |
| Garlic |
1 |
| Spring onion |
1 |
| Salt (final salt
content in Kimchi) |
2.5-3.0 |
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