Grace Kim

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Grace Kim
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My hobbies

• Planting vegetables
• Playing the piano
• Cooking
• Reading books

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Grace Family Tree
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My favorite Korean food Kimchi

• Summer 2002

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Kind of Kimchi

• Cabbage Kimchi
• Cucumber
• Turnips
• Radishes
• Green onion, etc

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Cabbage Kimchi

• Ingredients
• Utensils
• Directions

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Ingredients

• 5 cup of cabbage cut into bite-size pieces
• 6 table spoons of salt
• 2 table spoons of sugar
• 2 tea spoons to 2 table spoons of crushed red
  pepper, flakes, the kind you usually put on pizza
• ½ teaspoon of peeled gingerroot, finely chopped
• Clove of garlic, finely chopped.
• 2 scallions, finely chopped.

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Utensils

• Knife
• Cutting board
• Large colander
• Large glass or ceramic bowl
• Plastic wrap
• Measuring spoons

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Directions

• Wash cabbage leaves well. Cut into bite-sized
  pieces and place in colander. Add salt and mix
  with your hands. Let sit for 3 hours.
• Rinse Cabbage very thoroughly. Squeeze out excess
  liquid. Place in bowl.
• Mix in remaining ingredients. Cover with plastic
  wrap and let sit at room temperature over night.
  Chill before serving
• All over Korea, these dark brown earthenware jars
  are stored under the ground or ina cool basement
  or on a deck or terrace of an apartment.