I hope all of you are doing well, its been a busy for me. Been receiving orders non stop, bare with me if I late update for this past few weeks.
Today after I took my prince Abraham for his check I rushed back to prepare dinner. I been wanting to prepare my own Japanese dish rather than dine out :)
For dinner, I prepare Yellow Rice, Kimchi and Tangy Baked Fish. As for today I'll share Kimchi with you all. Its easy, delicious, soupy and juicy. I love it so much!!
1 large Chinese or Napa Cabbage
1 gallon water
1/2 cup coarse salt
1 small head of garlic, peeled and finely minced
1 2-inch piece of fresh ginger, peeled and minced
1/4 cup fish sauce
1/2 Korean chili powder
1 bunch green onions, cut into 1-inch lengths
1 medium horse- radish, peeled and grated
1 teaspoon sugar or honey
- Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
- Dissolve the salt in the water in a very large container, then submerge the cabbage under water. Put a plate on top to make sure they stay under water, then let stand for 2 hours
- Mix the other ingredients in a very large bowl.
- Drain the cabbage, rinse it, and squeeze it dry.
- Mix it all up.