My Gut-feel Kimchi



8 heads of Chinese cabbage, halved and washed
rock salt
brown sugar
chili powder or whatever preserved chili available
ginger, chopped
garlic, chopped
bottled vinegared onion (optional)
bottled vinegared cucumber (optional)

Dry the washed halved cabbage head. 
Mix the rest of the ingredients in a bowl starting from chili powder.
Rub layer after layers of leaves with salt and brown sugar and then mixture until done.
Arrange in a plastic container and let stand for 24 hours in a dry cool place.
The next day, transfer in glass container and discard remaining water.
Let stand again for another day or two. 
The Kimchi is done when the cabbage and the spices are already fermented.
Refrigerate to lengthen shelf life.
Enjoy as appetizer.

(When I made my first kimchi out of native pechay, I first rubbed the salt and let the pechay spurt its water within  24 hours before adding spices. I suggest same thing with this kind too but at any rate, this shortcut method is a success. Dont forget to wear plastic gloves when applying the chili.)




Comments

Popular posts from this blog

Do you still remember how Sarali or Sirali taste?

TIKUM KADLUM (The Enchanted Dog, The First of the Ten Epics of Panay Bukidnon)

Linabog nga Bisaya nga Manok