Making Kimchi by Riska Arisna (11150020)

     Kimchi is a fermented cabbage dish from Korea. There are a few steps to make kimchi. First of all, dissolve 3 tablespoons salt in the water. Next, put the cabbage into a large bowl and pour the brine over it. After that, let the cabbage in standing position for 12 hours. Mix the cabbage with the remaining ingredients including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour 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. Let the kimchi ferment in a cool place, at a temperature no higher than 68 F, for 3 to 6 days. Finally, remove the brine bag and cap the jar tightly. Store the kimchi in the refrigerator where it will keep for months.