the ingredients
get ready ~ cut the cabbage half
spread salt all over each leaf
salting process part 1 ~ I leave it for 1.5hours
salting process part 2 ~ turnover the cabbage so all area can be salted evenly. leave it for another 1.5hrs
during the salting process, I prepared the rest of the ingredients. being a housewife is really tough... chopping the onions is really saddening (i keep tearing ^^)
- on the 1st pic, i did not include chinese parsley. y? becos i forget to buy spring onion. so while doing this, i went to ntuc to buy spring onion, but oredi sold out. so i asked my aunt whether can use chinese parsley as substitute ~ she said OK :D
next, i mixed chili powder, chincalok with fish sause.... then i add on the rest of the ingredients and mixed them again with some sugar syrup
tada ~~~my kimchi paste is now ready *EGGCited*
the cabbage is salt-ed so i washed them 3times under running water. now u can see the cabbage has becomes soft
now i can spread kimchi paste onto the cabbage and remember on each and every pc of the leaf
oh yeah!!! kimchi is now almost ready :DDDDD
fridge u go.... for fermenting process.... very very *EGGcited* now... hope the fermentation is successful and my kimchi turns out well
before i end my post, i must really thanked my coll, Ms.Frances Tan for guiding me thru the process, bring me to buy the ingredients and gave me a link to learn from ^^
*praying that u turn well tmr*
