Replying to @Mommaof4 Kimchi, everyone has their recipe and this is mine….. I don’t know about you but I like to enjoy a little fresh kimchi before it gets fermented. I forgot the salted baby shrimp. You can find it at most Korean market. We gonna have to do what we gotta do for now. If you have it available. Just chop up about a tablespoon and added to the Kimchi sauce. Recipe: •5 lbs Napa cabbage •1/2 cup salt Cut and rinse the cabbage. Sprinkle salt on every layer. Toss it at every 20 minutes. After an hour. Give it a good 3-4 rinse to remove all the salt. Squeeze out all the excess water. Paste: •2 cup water •2 tablespoons glutenous flour •2 tablespoons sugar Cook until translucent (6-8 minutes). Set aside and let it completely cool off. Sauce: •1/2 cup fresh garlic •2 tablespoons ginger •1 small onion •1/2 cup fish sauce (3 crab brand) Blend until smooth Making the Kimchi sauce: In a bowl add paste, sauce, 1 cup hot pepper powder (more if preferred) carrot, Korean radish, chives, green onion and mix well. Adding sauce to the napa cabbage. Toss it together evenly. Place the kimchi in a container and press down until it’s full. Close and place them on a plate. When kimchi get fermented it will leak. This will take about 4-5 day for fermentation depending on the temperature of the area you store it in. I usually place them on the kitchen countertop. Keep refrigerated to slowing down the fermentation. You can double or triple the recipe. #n#nuocmamafoodsk#kimchik#kimchisoupk#kimchiricek#kimchifriedricep#picklesp#picklek#koreank#koreanfoodkoreanfoods