1/2 Small Cabbage
1 Large Carrot
1 Scallion (can be replaced with onion)
4 Tablespoon Salt
1/2 Tablespoon Ginger
1/2 Tablespoon Garlic Powder
1 Tablespoon Sugar
1/4 Cup Red Hot Pepper
4 Tablespoon Oyster Sauce
1- Cut the cabbage into small pieces and chop the carrot, and mince the scallion/onion
2- Dissolve 3 tablespoon salt into a glass bowl filled with water (about 2.5 cups, enough to cover the veggies)
3- Soak in the vegetables in the salty brine and leave in room temperature for 12 hours
4- Drain the vegetables and keep the brine aside in a jar
5- Add salt, ginger, garlic powder, hot pepper and oyster/prawn sauce and mix well
6- Put the vegetables back into the salty brine and cover jar
7. Leave in room temperature for 3 days for fermentation and then keep in fridge for daily use
All equipment used must be glass/wood, or else you could expose yourself to the danger of developing poisonous bacteria.
For Arab users:
A slight change is needed for Kimchi to suit our taste buds. In order to prepare Kimchi that wouldn’t taste too sour, nor too raw to eat, please follow these tips:
1- Add only 3 tablespoon salt + 1/4 cup of vinegar to the preparation brine
2- After draining the vegetables, do not keep the old brine. Instead, prepare 2 fresh cups of water +1/4 cup vinegar + tablespoon hot pepper in which you will soak in the vegetables after mixing them with the other ingredients for fermentation.
3- Add only 1/4 tablespoon ginger
4- Replace garlic powder with 3 fresh minced cloves of garlic
5- Do not leave Kimchi in room temperature more than 1 day as Arabian room temperature is actually too hot which accelerates the fermentation process.