How to make Kimchi at home

I like the Korean kimchi very much, but the kimchi available in the market are of two extremes.  On the one side, it is the good quality kimchi directly imported from Korea.  These kimchi's are very good in taste but high in price.  For a small pack, it costs you about $3-4.  On the other side, it is the local made kimchi's.  You see those kimchi's often served in our local food courts.  The taste is really bad and lacks that mouth-watering sensation.

So?  What can I do?  I do it at home, myself.  I did some search in the internet, watched some YouTube videos, and voila, I embarked on my kimchi-making journey.

Ingredients:

1. Chinese cabbage
2. Garlic mince
3. Ginger mince
4. Sping onion
5. Reddish
6. Salt
7. Sugar
8. Fish sauce
9. Chilli power

Preparation 1:

1. Cut Chinese cabbage into half, wash clean.
2. Put one cup of salt into water and let the salt fully dissolve into it
3. Put your Chinese cabbage into the salt water, and put a ceramic plate on top to press the cabbage down.  Leave it in room temperature for 24 hours.

Preparation 2: The sauce

1. Cut spring onion into small pieces
2. Cut reddish into small slices
3. Mix the spring onion, reddish, ginger, garlic together with one tea spoon of fish sauce, one tea spoon of sugar, one tea spoon of salt, and 3 tea spoons of chilli power.  Add one cup of water.

Preparation 3:

1. Take out the Chinese cabbage that has been marinated for 24 hours.  Cut it into 1-inch slices.  Mix the Chinese cabbage together with the sauce.
2. Put the mixture into an air-tight container and leave it in room temperature for 24 hours, and voila, you can have you home-made kimchi!

Notes:
1. You can also add in apple and/or pear in the sauce.  I have not tried it before, so decide for yourself.
2. The exact portions of the ingredients is subject to personal taste.  You can plus minus according to your own taste.
3. You will find different from what you see on TV about the kimchi preparation.  In TV, they don't cut the Chinese cabbage into small slices, instead, they marinate the Chinese cabbage leaf by leaf with the sauce.  That's the so-call authentic way of preparing kimchi, but it becomes quite a chore when you want to eat your kimchi.

Enjoy your home-made kimchi :)