I learnt how to make kimchi in Korea

Took a kimchi making class and learnt how to make 4 different types of Kimchi – see recipe below!

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Cucumber Kimchi Recipe:
Ingredients: 1 cucumber, 1/2 tip water, 1t salt
Filling ingredients: 5g chives, 1t chili powder, 1/2t anchovy sauce, 1/2t preserved shrimps, 1/2t crushed garlic, 1/2t sugar
Instructions:
1. Scrub cucumber with salt and rinse. Cut into 5cm lengths. Cut a cross into one side.
2. Mix water with salt. Put cucumber in it and leave for 30 minutes. Turn over from time to time. Drain.
3. Cut chives into 0.5cm lengths.
4. Make filling. Soak chili powder in the preserved shrimps and anchovy sauce. Add crushed garlic and sugar. Add chives and mix gently.
5. Spread the filling around the cucumber. Put filling into the cut crosses of the cucumber too.

Aged Kimchi Recipe:
Ingredients: 1/4 Korean Cabbage (500g), 1/2cup coarse salt, 0.5L water
Filling ingredients: 100g radish, 20g spring onions, 3t chili powder, 1t anchovy sauce, 1t preserved shrimps, 3/4t crushed garlic, 1/4t crushed ginger, 1/4t sugarInstructions:
1. Trim the bottom and outer leaves of the Korean cabbage. Split lengthwise by knife on the root and separate into two parts by hands. Dissolve 1/4 cup of coarse salt in the water. Put quarter cabbage in the water. Sprinkle 1/4 cup of salt in between all the cabbage leaves. Let the cabbage soak for about 8~12 hours, turning over every 2 hours.
2. Rinse cabbage under running water for 3~4 times, drain for about 2 hours.
3. Trim and wash the radish, shred into 5cm/0.3cm-wide/thick. Trim and wash spring onions, cut into 4cm lengths.
4. Make filling. Soak chili powder in the preserved shrimps and anchovy sauce. Add crushed garlic, crushed ginger and sugar. Add seasoning to the radish, mix well. Add spring onions and mix gently again.
5. Coat the filling in between each leaf of the cabbage.

Fresh Cabbage Kimchi Recipe:
Ingredients: 1/2 small cabbage (300g), 1t coarse salt, 1t water, 1t sesame oil, 1t crushed sesame seed
Seasoning ingredients: 30g onion, 10g spring onion, 1&1/2t chili powder, 1t anchovy sauce, 1t sugar, 1/2t preserved shrimps. 1t crushed garlic
Instructions:
1. Cut cabbage into bite-size and put stem parts in a bowl. Add 1/2t salt, 1t water and mix. Leave them for 15 minutes.
2. Add lead parts in a bowl. Add 1/2t salt more and mix. Leave them for another 15 minutes.
3. Mix seasoning ingredients in a bowl.
4. Rinse cabbage under running water for 2~3 times, drain for 1 hour.
5. Put cabbage in a bowl and mix with seasoning.
6. Add sesame oil and sesame seeds and mix gently.

Radish Kimchi Recipe:
Ingredients: 500g radish, 30g onion, 30g pear, 10g spring onion, 1t salt, 1t sugar
Seasoning ingredients: 2t chili powder, 1t anchovy sauce, 1t preserved shrimps, 2t sugar, 1t crushed garlic
Instructions:
1. Wash radish and peel the skin. Cut into 1.5cm cubes.
2. Sprinkle salt and sugar onto the radish cubes and mix. Leave for 1 hour. Drain.
3. Cut onion, pear and spring onion into small pieces.
4. Add chili powder to the radish cubes to color them red. Mix for 2 minutes.
5. Add seasoning ingredients and mix.
6. Add onion, pear, spring onion and mix.

Suyuk (Boiled Pork) Recipe:
Ingredients: 500g pork (shoulder or belly), 0.5L water, 50g onion, 20g green onion, 1t soybean paste, 10g sliced ginger
Instructions:
1. Put water, onion, green onion, soybean paste and sliced ginger in a pot and bring to boil.
2. Slice pork in to 3 big chunks and add to the boiling pot. Keep boiling for 20 minutes over high heat.
3. Lower the heat to medium and boil for another 20 minutes.
4. Take pork out and slice into 3mm thick.

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