Fri Jan 20, 2012 07:11 in Filipino
Pang korean itong kimchi. Pero ito idea ko dyan.
Ingredients
2 large Chinese Cabbages
230g rock salt
Water
Kimchi Sauce:
10 tablespoon of fish sauce
10 tablespoon of red pepper powder
1 onion
4-5 cloves of garlic
1 oriental pear
1 tablespoon of salt
1/2 tablespoon of sugar
small touch of ginger
4 spring onion
-Start by Cutting the Chinese Cabbages in to chunks, and then soak in plenty of water and add about 180g of salt. Leave this to soak for about 4-5 hours.
-To create the sauce put all the ingredients in a blender except the spring onions, blend until quite fine, and slice the spring onions in to chunks and add to the mixture.
-Return the drained cabbage pieces to the tray and add the Kimchi sauce, mix by hand until it is all mixed together, Taste and it should be reasonably salty, add up to a further 50g of salt if required.
-Finally put the Kimchi in to some jars, leave in the fridge for a week, and it is ready to eat. The Kimchi will keep for at least 6-12 months probably longer.
Habang tumatagal umaasim siya ng kusa. Kaya siguro meron kang na titikman na sobrang asim may katagalan na yun ginawa. Pero ok pa naman siya sabi nga 6-12 mos. tagal niya.