Kimchi

Kimchi
Prepare ingredients.
Remove the outer leaves of the head of 1-2 napa cabbages.
Cut the cabbage in half lengthwise.
Cut out the hard part.
Wash the napa cabbage.
Sprinkle the salt between the leaves ...
... by lifting up every leaf and getting salt in there.
Use more salt closer to the stems, where the leaves are thicker.
Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted.
Put 1-2 tablespoons of corn starch into a pot.
Add 1 cup of water.
Heat the pot.
Add 2 teaspoons of sugar.
Mix in.
Cook only until the liquid is thickened. Set aside.
Put chunks of 1 onion into a food processor.
Add 3-4 garlic cloves.
Add chunks of 2-3 centimeters ginger.
Peel a radish.
Cut radish into small cubes.
Put a few of radish cubes into the food processor.
Peel a pear.
Cut the pear into chunks.
Add chunks of pear to the food processor.
Grind finely.
Add the mash to the thickened liquid.
Add 100 milliliters of fish sauce.
Add chili flakes at will.
Mix in.
After 2 hours, wash the cabbage halves a few times under cold running water.
Giving them a good washing, to remove the salt and any dirt.
Put them in a strainer over a basin so they can drain well.
Spread some kimchi paste on each cabbage leaf.
Also between the leaves ...
When every leaf in a quarter is covered with paste, wrap it around itself into a small packet.
And put into your jar or plastic container.
Spread some kimchi paste on top.
Add sesame oil.
Close well and let it sit for a few days at room temperature to ferment.
Once it starts to fermented, store in the refrigerator to use as needed. This slows down the fermentation process, which will make the kimchi more and more sour as time goes on.
Prepare servings.
Serve.

Description

Kimchi is a traditional fermented Korean side dish (as Korea's national dish) made of vegetables with a variety of seasonings. It is often described as spicy or sour.

There are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.

Kimchi is also a main ingredient for many Korean dishes such as kimchi stew, kimchi pancake, kimchi soup and kimchi fried rice.

Ingredients

1 napa cabbages (1-2)
1 pear
1 radish
1 onion
3 cloves garlic (3-4 cloves)
2 ginger (2-3 cm)
  chili flakes (at will)
150 grams salt
2 teaspoons sugar
1 tablespoon corn starch (1-2 tablespoons)
100 milliliters fish sauce
2 tablespoons sesame oil