STEP 1/17
Making fresh kimchi: Add 2 tablespoons of glutinous rice flour to 300ml of water and boil over high heat
STEP 2/17
When it boils, reduce the heat to medium and stir for 3 minutes
STEP 3/17
Put the sauce in the cooled glutinous rice paste
STEP 4/17
Season with salt
STEP 5/17
Put a thick layer of salt on the cabbage and marinate it for 40 minutes
STEP 6/17
Wash pickled cabbage twice in water and drain
STEP 7/17
Chop 1/2 of the onions
STEP 8/17
Cut the green onions into 5cm pieces
STEP 9/17
Put the sauce on the cabbage and onion and mix them together
STEP 10/17
Add chives and mix gently.
Delicious cabbage fresh kimchi is done!
STEP 11/17
Making water kimchi: Cut radish into 5cm long and 3mm thick pieces
STEP 12/17
Cut the stem of the chives into 5cm pieces
STEP 13/17
Put 300ml of glutinous rice paste with sauce
STEP 14/17
Add 2L of water, add salt, and season it a little harder
STEP 15/17
Add sliced garlic and ginger
STEP 16/17
Put in the radish
STEP 17/17
Add chopped onions and green onions and mix well. Cook it at room temperature for a day and put it in the refrigerator
If you make it sweet with plum syrup instead of sugar, fresh kimchi and water kimchi won't be soft until the end.