Summer Kimchi // 여름에 담그는 막김치

여름에 담그는 간단 막김치 레시피입니다.
간단히 배추 한포기로 가능한 짜지 않게 담아보았어요.

🥬How to make Summer #Kimchi Recipe (#Mak-Kimchi)

Kimchi Ingredient:

1 Napa Cabbage
1 Radish
2 500 ml water bottles
1 Cup of Salt

#Kimchi Seasoning ingredients:
1 Cup of Red pepper powder
6 Teaspoons of Minced Garlic
1 Teaspoon of Crushed Ginger
1 Cup of Green Onion
2 Yakult (Korean Yogurt Drinks) (Instead of sweet rice paste or sugar I prefer Yakult for summer)

Optional:
2 Teaspoons of Salted shrimp
1/3 Cup of Anchovy Sauce
1 Cup of Chives
1 Red Pepper
1 Minced Pear or Apple

-Process of pickling Napa cabbage
1. Cut the napa cabbage into small pieces.
2. Mix 1 cup of salt and 2 bottles of water
3. Mix cabbages with the salty water well. Mix once in a while.
4. Leave for 2-3 hours until the napa cabbage becomes flexible.
5. Wash in cold water and put them in a strainer to get rid of the rest of the water.

For the #kimchi seasoning, mix all the ingredients well.

***Now, mix the pickled napa cabbage and seasoning well.
(If you want, cut some radish into small pieces and mix with 1Tablespoon of salt.)
Add some green onions (scallion), chives, chopped red pepper.
Clean the glass jar and put in the Kimchi.
You can eat it right then and there or leave at room temperature for 1-2 days until you like the taste and put it into refregerator.

Tip: I made less salty kimchi. However, if Kimchi is made with too less salt, kimchi will get soft and inedible.