HOW TO MAKE KIMCHI...??

Kimchi, characterized by its spicy taste and crispiness, is the most well-known Korean dish. Depending on the fermentation process, ingredients, region and weather, the taste of kimchi changes, which is why there are over 200 types of kimchi. Kimchi is one of the world's healthiest foods. Health described it as loaded with vitamins A, B and C, nut its biggest benefit may be in its healthy bacteria called lactobacilli, found in fermented foods like kimchi & yoghurt. This good bacteria helps with digestion, plus it seems to help to stop and even prevent yeast  infections, according to a recent study. GOOD NEWS!!-Some studies show fermented cabbage has compounds that may prevent the growth of cancer.

So, enjoy the video and response..sorry for the horrible pronounciation...

So, in case that u don't really understand what the cook explain in the video, here i give u all the recipe...This recipe for Muslim who wants to experience the taste of kimchi...Try and comment...

KIMCHI RECIPE

First - ( Cutting )                                                                                                                                    

The first step in making kimchi is to split the cabbages in half. Start cutting at the root of the cabbage and only cut halfway, and then use your hands to split the rest. This will avoid making little pieces of cabbage. Prepare the following ingredients:

• Dried red pepper flakes
• Spring onions
• Radishes
• Carrots
• Onions
• Dropwort
• Pear
• Anchovy or shrimp sauce
• Sugar
• Garlic
• Ginger 
• Oyster
• Sesame seeds
• Coarse salt 

Second - ( Marinating )

Sprinkle coarse salt evenly between all the cabbage leaves. After about 10 minutes, immerse the cabbage in a container of salted water. Let the cabbage soak for 6 hours, turning it occasionally about 10 times during the process. 

Third - ( Rinsing )

Rinse the salted cabbage at least twice and let it drain for about 2 to 3 hours. It is important not salt the cabbage too much. Ideally, the leaves should remain slightly crispy. If the process is overdone, the spicy seasonings will not be fully absorbed.

Fourth - ( Filling )

Cut each ingredient. Finely chop the garlic and ginger, and puree pears. For the filling, making sure it gets between each leaf. To give it a nutty flavor, sprinkle some sesame seeds on each cabbage half and stack them in a container. If you want freshly made Kimchi, you can eat it unfermented, or if you want to use it in kimchi stew or kimchi pancakes, let it fermented for 2 to 3 days in a cool area or in the refrigerator.