Fresh Cabbage Kimchi



Fresh cabbage kimchi can be served just after thet are made, or when they are fermented. The green and savory taste will help you to regain the appetite after the long winter.



Materials(makes for four) and Precooking

3 bindings spring cabbages
1 cup coarse salt
1 cup ground red chili
1/2 cup anchovy juice
80g (0.2 pounds) young scallion
2 bulbs garlic
1 chunk ginger
3 spoons sesame seeds
spring cabbage wash and clean. Salt for 1 hour and rinse to drain.
young scallion clean and wash. Cut into 3cm (1 1/5 inch) pieces.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Seasoning; Soak ground red chili in boiled anchovy juice. Add young scallion, minced garlic, ginger and sesame seeds. Knead.
  2. Spread the seasoning between leaves of the cabbages and pile neatly in a pot. Let ferment.
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