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How to make Cabbage Kimchi: 1. Prepare Korean Cabbage: Choose a medium to large Korean cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves. 2. Salt The Cabbage: Dissolve about 8 cups of salt in 17 1/2 quarts/70 Cups of cold or lukewarm water for the brine. Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours. One cup of salt is equivalent to 288 grams. 3. Rinse and Drain The Salted Cabbage: After the cabbage has been salted, rinse it thoroughly under cold water. Make sure to rinse between the leaves to remove any excess salt. After rinsing, let the cabbage drain in a colander or similar, until no more water drips from it. This could take some time, so be patient. 4. Make Rice Glue: Add the rice flour and 2 cups of water to a saucepan and bring to a boil. Reduce heat to medium-low. Cook for 5~10 minutes (might take a little longer), continually whisking, until the liquid is thickened to a ribbon-like consistency¹. Set aside to cool. 5. Make Kimchi Paste Base: The taste of kimchi varies widely, depending on the quality, type and ratio of the seasoning ingredients. Each Korean household has its own recipes, often driven by the regional flavors of their hometown. For the paste, you can use 1/2 cup gochujangyong gochugaru (Korean red pepper powder), 1/4 cup water + 1 tablespoon extra, 1/4 cup fish sauce, 1 tablespoon sugar, 1 teaspoon kosher salt or Sea Salt, 1 teaspoon sesame seeds. Additionally, add in finely ground garlic, onion, and ginger. Mix these ingredients with the cooled rice glue to form the paste base. 6. Assemble Kimchi Paste: Combine the paste base with the vegetables and other ingredients. 7. Make Kimchi: Apply the paste to each leaf of the cabbage, making sure all pieces are well coated. 8. Start Fermentation: Store the kimchi in a jar or container and leave it at room temperature for about 2 days for initial fermentation. After that, store it in the refrigerator. The optimal fermentation time for delicious kimchi is between 20 to 40 days. 9. Don't forget that carbon dioxide is produced when kimchi ferments. Therefore, when making kimchi, it's a good idea to either make a hole in the container where the kimchi is stored for the carbon dioxide to escape, or use a traditional South Korean "Hang-ali" (a type of pottery that is glazed and fired). The Hang-ali allows gases to escape while maintaining an optimal environment for fermentation. Enjoy your homemade kimchi!

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일하는 할머니들 은퇴나이 지난거 같은데

20년전만해도 김치는 역한 냄새로 대부분의 사람들이 피하던 음식이었다 놀림도 당하고 Korean 이라면 김치를 떠올리며 냄새가 똥 냄새보다 더 역하다 했었는데...