Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.would you tell me how is to make kimchi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(would you tell me how is to make kimchi?),it will help you,my kids.
Answers:
I lived in Korea for 9 years and used to hate it when the ladies made it (usually every spring and fall). It stinks to high heaven! another precaution they have to make is to wear gloves because the hot pepper actually burns the skin.
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper. cayanne pepper usually)
1 teaspoon sugar
The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities (chinese cabbage 24 hours in a saltwater bath) they then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.
Other Answers:
um..kimchi is rotten cabbage. so..just..let some cabbage rot?
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Kitty said: Yes.would you tell me how is to make kimchi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(would you tell me how is to make kimchi?),it will help you,my kids.
Answers:
I lived in Korea for 9 years and used to hate it when the ladies made it (usually every spring and fall). It stinks to high heaven! another precaution they have to make is to wear gloves because the hot pepper actually burns the skin.
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper. cayanne pepper usually)
1 teaspoon sugar
The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities (chinese cabbage 24 hours in a saltwater bath) they then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.
Other Answers:
um..kimchi is rotten cabbage. so..just..let some cabbage rot?
correctness,It's Non-profit and only for informational purposes.
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