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2. + Ancient and Modern Kimchi

3. + Nutrition Table Korea Food Research Institute * Per 100 g of edible portion

4. + How do we make Cabbage Kimchi?

5. + Ingredients Cabbage Raddish Green Onion

6. + Fish sauce salt sugar Red pepper flakes ginger garlic

7. + An easy way to make it 1. Prepare 1 head of Napa Cabbage 2. Chop to small pieces

8. + 4. Put a quarter of a cup of salt into the water 5. Stir well 6. Put the salt water into the cabbage 7. Mix cabbage and salt water 3. Prepare 1 bowl of warm water

9. + 10. Put the red pepper paste into the cabbage 9. Mix warm water and red pepper flake to make a paste 8. Leave it overnight

10. + 11. Add 1 tablespoon of minced garlic 13. Add 4 sliced green onions 14. Add 2 tablespoons of fish sauce 12. Add 1 tablespoon of minced ginger

11. + 17. Put in refrigerator and take portions out as needed. The longer it ferments the sourer the kimchi will become 16. Put in sealed glass jar and let it sit in room temperature for 24 hours before refrigeration 15. Add in 1 cup of sugar and mix everything well

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18. + Sources http://en.wikipedia.org/wiki/Kimchi http://en.wikipedia.org/wiki/Korean_Birthday_Celebrations http://en.wikipedia.org/wiki/Miyeok_guk http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/korean-seaweed- soup/ http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/korean-seaweed- soup/ Other Korean elders http://www.nytimes.com/2008/02/22/world/asia/22iht-kimchi.1.10302283.html?_r=1