To improve the taste of overly fermented kimchi

[Draggingtree]

Instructions

1. Prepare the Kimchi
   

1

Cut the cabbage into quarters, keeping each quarter intact with leaves attached to the core.

2

Dissolve 1 cup salt in 1/2 gallon water. Soak the cabbage in the saltwater for 3 to 4 hours.

3

Pulse garlic, ginger and fish sauce in a food processor until finely minced.

4

Combine mustard greens, radish, green onions, garlic mixture, chili powder, 1 tbsp. salt and sugar (optional) in a large bowl. Toss gently until thoroughly mixed.

5

Drain cabbage and rinse thoroughly. Squeeze out as much water as possible.

6

Stuff mustard green and radish mixture between the leaves. Start from the outside with the largest leaf and work your way in. Do not overstuff. Wrap one large leaf tightly around each stuffed cabbage quarter.

The Fermentation Process

Read more: How to Get Kimchi to Ferment | eHow.com http://www.ehow.com/how_8724383_kimchi-ferment.html#ixzz1xn2Uo9tm

 

 

(Just in-case you needed to know)

 

To improve the taste of overly fermented kimchi, put eggshells in the kimchi pot for a couple of days before serving.