Kimchi!!!

Cabbages and other vegetables are soaked in salt water, then seasoned with different spices before being fermented. There are many different types of kimchi, such as cabbage kimchi (the most common), cucumber kimchi, radish kimchi, cubed radish kimchi, green onion kimchi, and more. It is a health food filled with vitamins, minerals, and more. Its strong, deep and unique taste can not be compared to any other dish, and contrary to what people might think, it goes quite well with meat or Western dishes.

Ingredients:
2 large cabbages used in making Kimchi (buy the firmer cabbages, which can be almost 5 pounds in weight each)rock salt 1/3 of a cup, 2 cups of water.
Regular salt 3Tbs
Ground red pepper 2/3 of a Cup (must be a Korean brand), grounded Asian pears 1/2 of a cup, grounded onions 1/2 of a cup.
6 Tbs of finely chopped garlic, 1 Tbs of finely chopped ginger, Salt 2-3 Tbs, Sugar 1tsp, eck jut (loosely translated - fish juice, available in Korean grocery stores) 1/2 of a Cup, white radish (chopped into thin horizontal strands, about 6 inches in length) 2 cups, green onions (4cm in length) 1 Cup,

Preparations:
Add the rock salt to the water from part A and add the cabbages. On warm weather (at least 15 degrees Celsius) let it sit for 6 hours, on colder days (anything less than 10 degrees) let it sit for at least 8 hours.
Separately mix the ingredients from part C. Then add in the ingredients from part D and mix well.
Take the salted cabbages and set it on a large strainer so it drips excess water (let it sit for about 30 minutes). Add a little bit of salt in between the cabbage leaves.
Then add the mixture from part C and D by liberally placing it in between each of the cabbage leaves. Take the outermost leaf of the cabbage and wrap it around the entire cabbage, making a neat little packages. After you have added all the mixture to the cabbages, place it in tupperware or a large jar and place it in a cool place.
If you want it to ferment longer, let it sit out. But if you prefer the taste of just made kimchi, leave it in the refrigerator. When you're ready to eat it, cut it into slices.