Hari tu first time makan Kimchi ni masa beli di Asean Bazaar kat sini. Ni pun sebab nak rasa sebab Kak N peminat drama korea tu kata tengok dalam tv macam sedap je tengok dorang makan To me, dia rasa macam sayur jeruk with a bit rasa pedas sikittt aje. Nak makan begitu aje rasa tak habis2 sebab banyak. So I made it as sayur jeruk dalam asam pedas. Later, I tried to make it myself dan buat 3 version. One which is this one and the other one, omitted everything except gula dan garam to make a simple sayur jeruk. Experiment menjadi Alhamdulillah.

Resipi as follows, ambik dari internet.

Bahan

3 tablespoons plus 1 teaspoon pickling salt (i used garam biasa)
6 cups water
1 Chinese (Napa) cabbage, potong 4 memanjang
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Instructions:
Makes about 1 1/2 Quarts

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.
2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Related posts:

1. Nasi Goreng Kimchi
2. Homemade Sayur Jeruk
3. Moussaka