I made kimchi at the first time in China. In fact, there are many various kinds of kimchi that is imported from Korea at markets in China Chinese markets. But it was very expensive. Actually buying kimchi is very delicious at the first time but I was getting sick and tired of them. Maybe it is sweater sweeter than home made kimchi. I can make kimchi in a simple way. When I was in cChina, I realized that there are so many foreigners are interspersed interested in makeing kimchi. They want to learn how to make kimchi. I just explained in a simple way. First, you have to Ccut the cabbage or white radish and put some salt on them and let it sit for 2~3 hours until they are elastic. And Then, wash them 2 or 3 times. During While marinating it with salt, make some seasoning for kimchi. Combine red peppers powder, fish sauce, ground garlics, a little of ground gingers, a little of sugar. If you add apple or pear etc. it would be better. Every province has different methods of making kimchi. For example, in the south part of Korea are in a tendency tends to use more fish sauces because the weather is warmer so it’s easy to ripe, it needs to more salty. Every house has their own methods on how to make a kimchi. And eEvery year they have different tastes. Tastes are different depend on quantity and quality of ingredients. I think that is a charm of kimchi. Most of houses made many kimchi for the winter or before winter. It is called gimzhang. That is a big work for the housewife every year. After gimzhang we usually share their kimchi we made with our friends and relatives. There are a lot of enzymes in kimchi. Many foreigners regard/ consider kimchi is very to be good to our health. There Ssomething interesting, they regard consider that Korean didn’t get damage severe effect from SARS because of kimchi.
