How To Make Kimchi | Kimchi Science | Lactic Acid Fermentation

After understanding the lactic acid fermentation principle, you can truly grasp the main points and essence of making Kimchi. Where does the lactic acid in Kimchi come from? Why does Kimchi taste sour? Why do we need to salt the cabbage first in brine? Why can Kimchi be preserved for a long time? After watching this video, the above questions are easily solved.
[Ingredients]
Salting Cabbage:
Napa Cabbage 2kg (1)
Coarse Salt 90g (½ Cup) (Making Salt Solution)
Water 1.2kg (5 Cup)
Coarse Salt 90g (½ Cup) (Applying on Cabbage)
Rice Porridge:
Water 360g (1½ Cup)
Glutinous Rice Flour (1 Tbsp)
Sugar 12g (1 Tbsp)
Spices Paste:
Radish 200g(2 Cup)
Pear 90g (1 Cup)
Scallion 20g (2)
Garlic 40g (1 Head)
Ginger 15g (1 Knot)
Fish Sauce 120g (½ Cup)
Coarse Red Pepper Powder 200g (2 Cups)
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