how to make kimchi

material

1 large chicory
1/2 white radish stems that have been sliced ​​lengthwise
4 chopped onion leaves
4 cloves of mashed garlic
1 segment of ginger that has been mashed
6 tablespoons chilli powder, if there is yes use chilli powder Korea
2 tsp salt
1 tablespoon granulated sugar
1/2 cup of coarse salt
2 tablespoons fish sauce, if there is a fish sauce from Korea
Enough water

Wash the mustard greens thoroughly, put aside.
Pour 1/2 cup rough salt into a container filled with water.
Put the mustard into the container, soak it and leave for about 6 hours.
After 6 hours, wash the mustard greens back inside. If you want to cut into two parts can also be, set aside.
Prepare spices, mix garlic, ginger, spring onion, turnips, fish sauce, sugar, chilli powder and a little salt.
Sprinkle spices evenly into the mustard, try to get in, all the surface of the mustard gown exposed. When membaluri the mustard gently squeezed for the marinade to sink.
Put the mustard greens already peppered into a sealed container, if there is a better glass jar.
Let stand for two days for the fermentation process.
After two days, kimchi ready to serve.
Well, that was how to make your own kimchi. You can try it at home or maybe in a neighbor, good luck.