Instructions

1. Massage and soak cabbage with salt:

• A tip to choose a good napa cabbage: A good napa cabbage is still kept in a firm, crisp, and fresh state. You should choose a fresh young leaf-bub with the same large size and light green outer leaves and thin white stems to well dissolve with spices.
• Cut napa cabbage lengthwise half about 2/3 white part from the bottom. Use hands to tear the remaining to perfectly divide into 2 parts of cabbage.

• Continuously cut an uncompleted section of each half for preparing salt massage with ease.
  Place the cabbage on a large plate to well massage salt in the inner and outer layer. Be noted that you use much more salt in the white part than the leaves. Set aside for 3-4 hours.
• Prepare a half water large mixing bowl with 1 tbsp salt to well dissolve. Then put 4 parts of cabbage to soak in salt water for 2 hours. The soft cabbage sections is looked after salting.
• Carefully rinse cabbage with fresh water and drain well in a colander.

2. Prepare the spice paste

• Place a water pan in an oven and add glutinous rice powder in it and stir well until this mixture is dissolved before boiling. Boil the mixture to be pasted for some minutes.
• Thinly slice a carrot with a slicer in a large mixing bowl.
• Cut green onions into sections. Cleanly peel ¼ pear, chop some cloves of garlic, ginger and finely grind them by a grinder. Mix all of them together.

• Season fish sauce (you can omit this spice if you don’t like it), sugar and an important spice with Korean pepper flakes, which makes a specific flavor and color of Kimchi (you can add extra pepper flakes if you like spices), and then put the cooked glutinous rice powder. Well stir the mixture.

3. Combine thoroughly

• Mix the spice paste to each layer of cabbage in a good spreading to ensure cabbage is completely dissolved in the spices. Put cabbage with scroll shape keeping-well all ingredients into a plastic container.

4. Serve and store Kimchi

• You can eat Kimchi the next day. You should store Kimchi at cool temperature in a fridge within 7-day eating.
• With a bit of sour, sweet and crispy Kimchi food, you serve it as a vegetable pickle with rice, noodles, dumpling or soup. It depends on your choice to make a perfect meal from Korean Kimchi recipe.