Editing Kimchi
From WikiDotMako
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4. Drain the water by putting the leafy side downward on a strainer for 3 hours (winter time; 5 hours summer time). | 4. Drain the water by putting the leafy side downward on a strainer for 3 hours (winter time; 5 hours summer time). | ||
[[File:Kimchi02.jpg |thumb | | [[File:Kimchi02.jpg |thumb |left]] | ||
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5.Make the chili paste: Boil Konbu Dashi and add sieved Shiratamako (or flour). Boil for 20 seconds. While hot, mix in chili. Cool the paste. | 5.Make the chili paste: Boil Konbu Dashi and add sieved Shiratamako (or flour). Boil for 20 seconds. While hot, mix in chili. Cool the paste. | ||
[[File:Kimchi01.jpg |thumb | | [[File:Kimchi01.jpg |thumb |left]] | ||
#Massage carrots with salt. Blend apple, persimmon, garlic, ginger, carrots, sugar in food processor. | |||
#Mix 5 and 6. Mix in nira (~5cm). | |||
#Insert the chili mixture between the leaves. More mixture towards the core. | |||
#Fold each cabbage quarter in halves and put into stainless container without any space between the quarters. Cover with the outermost leaves kept in Step 1. Put glass or ceramic top and some weights on top. | |||
[[File:Kimchi03.jpg |thumb |right]] | [[File:Kimchi03.jpg |thumb |right]] |