Kimchi

Kimchi craze again! Do you know that Koreans says "kimchi" instead of "cheese" when they have their photo taken? Hahaha ^0^ It really is a national icon.

Once we finished the last bit of kimchi, my mum and I felt like making it again. Trying a different recipe this time. Last time was without sweet rice flour, we had used an apple and a pear instead. But this time, we made two different kinds of kimchi: Nappa (cabbage) kimchi and Oisobagi (cucumber) kimchi.

We mix the paste with carrots and spring onions. Because there were so many varieties of kimchi, like sushi, we just throw in whatever we can thought would taste good in kimchi. Which is a lot.

Here are the cucumbers, pre soaked in salt water for 1-2 hours, rinsed and drained.

Toss cabbage with paste like tossing salads. =)

Make sure to spread paste inside cucmbers, coating evenly...

Place them in glass containers overnight...

...and into the refrigerator the next day. It takes about a week to ferment.

Can't wait to taste!