Kimchi

Ingredients 1 piece of chicory
1 piece of carrot
fruit 3-4 leek
Subtle seasoning ()
3 cloves of garlic,
3 cloves 1buah onions,
1 segment ginger
200 ml of water and
2 tablespoons rice flour
Glutinous rice porridge ()
Chili powder to taste
3 tablespoons dried shrimps
Soy sauce
50 ml of water decoction of teri
to taste sesame oil
to taste Salt
Sugar to taste
to taste Sesame
Clean the wash steps of chicory and dividing into 4 sections. Then brush the salt right up to the most deep and using salt water flush. Marinate for 2 hours, until the cabbage is wilted.

Making glutinous rice porridge. Mix 200 ml of water right and 2 spoons glutinous flour. Cook using low heat until boiling, then cold right at room temperature.
Slice the carrots a long length of approximately 10 cm. And sliced scallions.
Smooth's garlic and onion and separate

Boiled shrimp during 3-5 hours ago spun off right. Make fish sauce by mixing water with teri stew 5-6 tablespoons light soy sauce.

Mix the right pieces of carrot, chunks of leeks boiled with dried shrimps, fish sauce, herbs, finely pureed sticky rice, sesame oil, chili powder to taste, salt and sugar to taste, Sesame to taste in one container. When less salty soy sauce can be added to taste. Stir-stir using hands, don't forget to wear plastic.

Wash the chicory has been soaked earlier with water until clean.

Oles kan chicory with red sauce has been made until evenly distributed. Open the fold each strand of leaf mustard and and make sure all parts exposed to mustard sauce.

Place the mustard sauce had dioles kan yg into an airtight container so that it perfectly fermented.

Actually the kimchi can be directly consumed or can be called fresh kimchi, it's not sour at all. Kimchi with a sour taste to the pas can be enjoyed after a 2-3 day saved. The longer the storage kimchi, the fermented and increasingly feels acidic. Once again depending on the taste. May be useful and good luck