Kim Jang Day

This is Korean specific day for make Kimchi for next year.

Especially winter day Korean people make kimchi in the home.

PRESENT BY JASON LEE

Traditional Korean fermented dish made of seasoned vegetables.

Early kimchi dishes were relatively mild, spiced with fermented anchovies, ginger, garlic, and green onions. Koreans still use these ingredients today, but the spice most closely associated with modern kimchi is red pepper powder.

5 heads of Chinese cabbage 2-3 heads of garlic 3 cups of salt 2 cups of red pepper powder 1-2 knobs of ginger optional: chopped scallions or watercress,

cubed daikon radish

1. Wash the cabbage and remove any wilted outer leaves. Split the cabbage in half, then cut it into 1 inch pieces.

2. Mix the water and the salt together. Add the cabbage pieces. Place a plate or another weight to keep the cabbage pieces submerged in the water

Leave it to soak overnight.

3. Drain the salt water, but save it in a separate container.

4. Mix the cabbage thoroughly with the remaining ingredients and put it in a clean quart jar. Press down the mixture in the jar until salt water rises. The cabbage should be submerged. If not, add some of the brine you saved.

5. Add a weight to keep the cabbage submerged. You can use anything that fits into the jar, but it must be sterile and be suitable for food preparation.

6. Check on the cabbage daily. If it's not submerged, open the jar and use a spoon to push down the cabbage.

7. The jar should be left in a warm place, such as on the kitchen counter for about a week. After that it's ready to eat, and can be stored in the fridge.

Baechu Kimchi – Whole cabbage Kimchi.

Back Kimchi- White Cabbage Kimchi.

Bossam Kimchi- Rolled Kimchi

Chonggak Kimchi- Pony tail Kimchi

Dongchimi- Winter white water Kimchi

Ggakdugi- Chopped radish kimchi

Nabak Kimchi-Red Water Kimchi

Yeolmumul Kimchi- Summer green water kimchi.

(Most Korean food we use this kimchi a lot of other dishes.)

Kimchi fried rice Kimchi JJI Gae (hot pot) Kimchi Soup Kimchi Roll

all rich in vitamins, minerals, and proteins created by the lactic acid fermentation of cabbage, radish, and other vegetables and seafood.

Kimchi is very popular food this fermented cabbage represented korean food. So I want to hold the this how to make kimchi in Switzerland we could get a ingredients easily.