Kimchi

Ingredients

• Water
• Cooked white rice (leftover rice is fine)
• Cabbage
• Radish, mostly cut sliced long and thin (3 inches and 3 mm thick), and leave some in contact for making them into blocks later during storage
• Garlic
• Korean chili powder
• Minced apple and Asian pear (alternatively, ripe peeled persimmons without seeds) -- used instead of sugar
• Salted shrimp (젓갈)
• Salted fish sauce (진젓)
• Green chives (쪽파), cut to about an inch
• Hairtail (aka cutlassfish)
• Slices of front hock (pork)

Direction

1. Prepare cabbages
   1. Wash thoroughly
2. Make kimchi sauce
   1. Pour minced garlic into a container
   2. Grind cooked white rice with water (instead of sticky rice liquid, called 찹쌀풀 in Korean) and pour it into the container
   3. Pour chili powder
   4. Put salted fish sauce
   5. Put (fermented0 salted shrimp
   6. Put minced apple/pear or permissions
   7. Mix well with hands
   8. Mix in sliced radish and chives
   9. Prepare fish and
      • Cut off the tail and the fin
      • Cut off head diagonally from the back of the head and diagonally down
   10. Cut to about height, width ratio of 1:2 blocks
   • Scrape out organs
3. Scrape in kimchi sauce between cabbage leaves
   • Don't stuff it with sauce, but lightly scrape it in equally
4. Store
   1. Fold from the loose end with two flaps hanging to the side
   2. Use the remaining flaps to wrap around the fold
   3. Take a few green leaves and wrap about two blocks of fish and put in between prepared cabbages
      • Note: adding more fish will dilute the saltiness, due to its water content
      • Fish will need to be fermented more than 3 months before eating
   4. Add cuts of radish to the side as a means to adjust saltiness (water from radish will further dilute)
   5. Spread out slices of front hock in between layers of cabbages in the container
      • Kimchi gains a "cool" taste ("전지가 들어가면 시원해 짐") as it ferments according to an expert
   6. Fill out the gaps on the top with loose (seasoned) leaves