Korean Tranditional Kimchi

Chinese wongbok : 1/2 stalk (M size)
Salt: 50g

Marinade

Carrot: 1/2
Spring onion: 3 stalks
Garlic: 5 cloves
Salt: 1 tbsp
Sugar: 1 tbsp
Chilly power: 1/2 cup
Ginger: 10g

1. peel and finely shred carrot.
2. chop spring onion, peel and finely chop garlic and ginger.
3. combine marinade together and set aside.
4. carefully lift each leaf of the chinese wongbok and sprinkle salt on it. set it for 3 hours for the salt to extract     moisture from the wongbok.
5. rinse well and drain. spread marinade evenly on each leaf of the wongbok.
6. place the prepared kimchi in a container and store in the fridge remove from fridge for consumption               anytime.








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