Kimchi!

Went over to Mrs Lee's apartment to learn how to make Kimchi, a Korean pickled vegetable dish. Quite easy to make, but getting the taste right can be quite hard. Writing the notes down:

1. cut a basket of cabbages into 4. salt them (between leaves) and then keep for 8-9 hours at normal temperature
2. wash with water
3. cut basket-full of radish, carrot and spring onion (leaf) into long and thin strips
4. cut handfull of garlics into moderate chunks
5. a quarter of fish sauce, salt 4 tbspns (or more), sugar, kimchi powder (4 large scoops, with one hand) and garlic into a *huge* mixing bowl
6. mix the cut radish, carrot and spring onion into the bowl. mix with hands (wear plastic gloves that are made for food preparation, the chilli is very hot!)
7. put in the cabbages, making sure that the previous mixed veges are slotted between leaves.
8. roll up cabbage and keep in container, repeat until all cabbage done
9. cover container and then leave at room temperature for about 4 hours
10. after 4 hours, put them in the fridge. can keep for 2 months...