How to make kimchi?

hmm.. I wonder how that kimchi tastes like though. hehehhee...

3 tbps. pickling salt 6 cups water 2 lbs. chinese cabbage cut into 2-inch squares 6 scallions slivered in 2-inch lengths 1 1/2 tbsps. minced fresh ginger 2 tbps. dried hot pepper 1 tsp. sugar Dissolve the salt in the water. Put the cabbage into a large bowl and pour the brine. Let it stand for 12 hours. Drain the cabbage reserving the brine. Mix in the remaining ingredients. Pack the mixture into a 2-quart jar. Pour the brine until cabbage is covered. Push a freezer bag into the mouth of the jar. Pour in the remaining brine. Seal the bag and let the kimchi ferment in a cool place for 3 to 6 days. happy eating!

Oh kimchi is not Chinese food, it is Korean food. What do you want to cook? I can tell you how to cook Chinese food. ;-)

Kimchi actually isn't Chinese food, it's Korean. :D It's a pickled Korean cabbage. You'll need 2 pounds of napa cabbage, 3 tablespoons pickling salt, six cups water, 6 scallions, 1 1/2 tablespoons minced ginger, 2 tablespoons Korean ground hot pepper, and 1 teaspoon sugar. Dissolve the salt in water. Place the cabbage in a large bowl and pour the water and pickling salt over it. Let it stand sand soak for 12 hours. Drain the cabbage, but save the brine (salt water) and then mix with the other ingredients! Place into a large jar, and pour enough brine in to cover the kimchi. Seal the jar and then let it ferment in a cool place, for 3 to 6 days, until your kimchi is as sour as you'd like it to be. Good luck!