Be-Choo-Kim-Chi
(Chinese cabbage Kim-Chi)

Ingredients:
3 Chinese cabbages
2 white radishes
1 bunch watercress
1/2 bunch chives
1/2 lb carrots
1/2 cup salted shrimp
1/2 cup salt
1/2 cup red pepper powder
1 whole garlic- 2 oz ginger- 1 bunch scallion.
1/Cut cabbage into quarters in length.
2/Make 5% of salty water
3/Dip cabbage in the salty water and remove cabbage into another large bowl and sprinkle with salt. One by one stack them in the bowl, and repeat until all the cabbages are sprinkled with salt.
4/Press the Chinese cabbage with a heavy object, let stand 10-12 hours until Chinese cabbages are wilted.
5/Rinse the Chinese cabbage under cold tap water or running water, and drain them in a large colanger.

Prepare Seasoning
1/ Shred white radish and carrots into 2-3 inches long.
2/Minced garlic, scallion, ginger in the mixer, remove minced garlic scallion and ginger from mixer pour into small bowl with red pepper and mix well, let stand about 30 minutes.
3/Minced salted shrimp.
4/Wash and clean watercress and cut into 2 inch lengths.
5/Shred remaining scallion.
6/Combine with mixed red pepper in a bowl, add white radish, watercress, scallion, carrots, minced salted shrimp and sprinkle with salt and accent, let stand 30 minutes.

Arrange and stuff seasonings in Chinese Cabbage.
1/Garnish seasonings in Chinese Cabbage stem and leaves and stack up in the large bowl until all Chinese cabbages finished.
2/Place seasoned Chinese cabbage one by one stack up in a bottle, pour in liquid which come out form seasoned Chinese cabbages, sprinkle with salt, and press with wooden spoon, and cover, let stand about 24 hours in the room temperature and keep in cool place of refrigerator.

Some Information about Kim-Chi
Kimchi is a traditional Korean food that is very well known around the world.
There are lots of kinds of Kimchi. There is mul-kim-chi, there is yeolmu-kim-chi, and many many more.

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