Traditional Kimchi/김지

Material A

• 1 1/2 kg chicory
• 2 liters of water
• 150 gr coarse salt / table salt

Material B

• 300 ml water
• 1 handful of kelp/dashima
• 1 handful dried anchovies (you can use local anchovies)
• 2 dried hyoko mushrooms

Material C

• 4 tbsp glutinous rice flour
• 370 ml of water

Ingredients D (Kimchi Spice Mixture)

• 70 grams of chili powder
• 3 tbsp sugar
• 100 ml fish sauce
• 3 tablespoons finely chopped garlic
• 1 tsp ginger

Material E

• 1 onion long sliced
• 200 gr white radish, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1 bunch chives, sliced ​​3 cm
• 2 spring onions, sliced ​​3 cm

How to make

• -split the chicory into 2 parts, then mix the water and salt (leave a little for spread)
• -wash the mustard greens into salt water each strand then coat with the rest of the mustard body salt, soak for at least 1 hour then rinse with running water until clean, squeeze, drain the mustard greens for 1 hour or until the water is drained
• prepare ingredients B
• -boil all the ingredients for 25 minutes then strain the water, we only need 100 ml of fish broth. The rest can be stored in the refrigerator for cooking. The pulp can be used to make Korean boiled eggs
• -Cook ingredient C until it becomes mush

How to Make Kimchi

• -mix ingredients E, D and C + 100 ml of fish broth, mix together
• -Take mustard, spread with kimchi seasoning, each strand of mustard greens until it is flat on the front and back, do it until it runs out
• -store in a lock and lock box, compact the kimchi and close it
• -Let stand at room temperature for 2 days then store in the refrigerator
• -serve as a side dish or for cooking

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