A Day of Kimchi

One head of cabbage. Wash it clean. Tear it into pieces by hand. Moderate size. Place it in a stainless steel bowl. Sprinkle an appropriate amount of pickling salt. Make sure it is evenly distributed on the cabbage leaves. Marinate overnight... to absorb the flavor...

Ginger. Garlic. Crush into a paste. Cut the green onions and Chinese chives into sections. Put them in a bowl. Pour in an appropriate amount of fish sauce. White sugar. Chili powder. Salt (a small amount) and set aside.

Take out the cabbage that has been pickled with kimchi salt and wash it clean. Drain the water. Mix it with the prepared seasonings and stir evenly. (I used my hands to mix it... haha, it feels better that way)

Then seal it with plastic wrap... continue marinating for one to two more days... The website says to refrigerate overnight (but my mom says about two days...)... hehe...

So this is the kimchi Xiaomei made... hehe... it’s not pickled yet... so I haven’t taken it out to photograph it carefully... I’ll make up for it next time. Served with rice... and a portion of hot, nourishing stew... with my little kimchi... hehe, one must enjoy life to the fullest with wine...

Let's have a close-up of the radish...