[ Materials ]

parsley 50g, big green onion 2 roots, young green onion 500g, ginger 500g, garlic 2pieces, pear 1, jujube 3pieces, chestnut 3pieces, manna lichen 2~3pieces, salt some, sugar 2Tsp, big lump of salt 3cups, powdered sesame with salt a little, threaded red pepper a little, pine nut a little
 

   
 

[ Salt down cabbage ]

a. Select and trim long and dark green cabbages.
b. Keep them under 1?of brine for 3hours.
c. Rinse and let them dry.
 

[ Make materials ]

radish, big green onion, garlic, ginger and jujube : wash and chop them all.
Pear, chestnut : peel and chop into pieces.
Young green onion, parsley : wash and cut 4cm long.
Manna lichen : wash and rub them with warm water, and cut into pieces.
 

[ Fix watery kimchi ]

a. Season the arranged materials with some salt and sugar.
b. Wrap the salted cabbage with the outer leaves with stuffing between
the layers of leaves and put them in a holder.
c. Pour all brine which was seasoned with salt and press materials
with a clean stone.
d. Keep it still for 2~3 weeks at 5~10?.
e. Pick out one root and hold it with some sauce in a bowl.
 


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