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Kimchi: Difference between revisions
→Ingredients
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* Cooked white rice (leftover rice is fine) | * Cooked white rice (leftover rice is fine) | ||
* Cabbage | * Cabbage | ||
* Radish, mostly cut sliced long and thin (3 inches and 3 mm thick), and leave some | * Radish, mostly cut sliced long and thin (3 inches and 3 mm thick), and leave some whole for making them into blocks later during storage<br/> [[File:ClipCapIt-241125-101804.PNG|300px]] | ||
* Garlic | * Garlic | ||
* Korean chili powder | * Korean chili powder | ||
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* Salted shrimp (젓갈) | * Salted shrimp (젓갈) | ||
* Salted fish sauce (진젓) | * Salted fish sauce (진젓) | ||
* Green chives (쪽파), cut to about an inch | * Green chives (쪽파), cut to about an inch <br/> [[File:ClipCapIt-241125-101717.PNG|300px]] | ||
* Hairtail (aka cutlassfish) | * Hairtail (aka cutlassfish) | ||
* Slices of front hock (pork) | * Slices of front hock (pork) | ||