Korea Celebrates Kimchi-Making Tradition

cabbage – n. a leafy vegetable that has several forms

sauce – n. a thick liquid that is eaten with or on food to add taste to it

pepper(s) – n. a hollow vegetable that is usually red, green, or yellow and that is eaten raw or cooked

seafood – n. fish and shellfish that live in the ocean and are used for food

spicy – adj. tasting of strong spices that cause a burning feeling in your mouth

sour – adj. having an acid taste

refrigeration – n. – the ability to keep something such as food cold to keep it fresh

fermented – adj.  gone through a chemical change that results in the production of alcohol

preserved – adj. protected from losing freshness

dish(es) – n. food that is prepared in a special way

HOW TO MAKE KIMCHI

Ingredients:

2.5 lbs. of cabbage
Water
5 pieces of garlic
2 daikon radishes
1 bunch of green onions
Sea salt
Ginger
Korean red pepper flakes
Sugar
Dried seaweed
Jar
Steps:

Wash and cut the cabbage into pieces. Put the pieces in a big bowl and cover them with water. Keep the cabbage under water for 3 hours.
Wash the cabbage again in cold water and then dry it.
Combine one teaspoon of sugar, half a sheet of dried seaweed, one tablespoon of salt, four tablespoons of red pepper flakes and one tablespoon of water to make a paste.
Mix the cabbage and the paste
Put the cabbage and paste into a clean jar.
Combine two cups of water and a quarter cup of sea salt.
Fill the rest of the jar with the salt water. Close the jar.
Do not open the jar for at 24 hours.
After opening, keep the jar in the refrigerator.