Cooking Method :
halved the Chinese cabbage before cutting them into large pieces of the
bite-sized. Then start layering the cut cabbage by using a big bowl
before sprinkling some salt on top of them. Once you have finished with
the first layer, continue with the next layer until you have used up all
the cabbage. However, remember to end the final layer with salt. Next is
to get a heavy plate to be placed on top of the layered cabbage as they
need to be weighted down with some heavy items. Then leave aside for
about 5~6 days in a cool spot. After the few days, remove the weighted
items and discard off any liquid in the bowl before rinsing the earlier
layered cabbage with cold running water.
Remove as much excess water
as possible before adding the pepper, scallions, ginger, chili, garlic
and sugar. Toss them well to combine thoroughly before putting them in a
dry and sterilized container. Add the drinking water into the container
and tightly seal with a lid. Keep refrigerated for about 4 days before
it will be ready for consumption.
Kim chi is a perfect
accompaniment when eating steamed rice with any Korean meals.