Korean food preparation methods are quite different from western ones. The main jobs in preparing a Korean meal are the cutting, slicing, seasoning and careful arranging of the food.

The cutting of foods before cooking is very important for appearance and in eating with chopsticks. Through the centuries the basic seasonings-red pepper, green onion, soysauce, bean pastes, garlic, ginger,sesame, mustard, vinegar and wines- have been combined various ways to enhance the meats,fish, seafood and vegetables in the peculiarly spicy and delicious Korean manner.

Kimchi is a kind of a spicy fermented pickle and accompanies every Korean meal. It is made from cabbage, turnip, cucumber or seasonable vegetables, seasoned with red pepper powder, garlic, onion, ginger, salt, oysters, salted fish juice,etc. and fermented in an earthenware crock.Kimchi contains good amounts of vitamin C and stimulates the appetite.

Korea and kimchi always goes together thats why the first thing I'll introduce to you is kimchi-making. These days kimchi is being exported worlwide, meaning a lot of people loves kimchi coz when you get the hang of it I'm sure you'll fall for it !

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2 heads chinese cabbage, 1 1/2 cup coarse salt, fine salt, 1/2 bundle watercress, 1/4 bundle mustard leaf, 100 g very small green onion, 2 large green onion, 1/2 cup oysters, 1 cup red pepper powder, 1/4 cup salted shrimp juice, 1/4 cup salted fish juice, 1 clove garlic, 1 knob ginger, 2 tbsp. sugar.

method:

1. trim the roots from the cabbages and cut each cabbage lenghtwise into two sections.

2. make a brine with 10 cups of water and 1 cup coarse salt and soak the cabbage sections. Drain sprinkle with salt and let stand.

3. when the cabbages are well-salted and a bit limp, rinse thoroughly in cold water and drain.

4. cut 1/3 of the radish into thin strips. cut both kind of green onions, the watercress stems and indian mustard leaf into 3/4" lenghts.

5. clean the oysters with salt water. chop the salted shrimp, garlic and ginger.

6. mix the red pepper powder well with the salted shrimp and fish juices. add the mixture to the radish strips and mix well until the radish color is set. then add the garlic, green onion mustard leaf and watercress and mix well. season with salt.

7. pack the #6 seasoned mixture between each leaf of the wilted cabbage. cut the remaining radish into large pieces and mix it with the seasoned mixture.

8. place the stuffed cabbages and radish pieces in a large crock and cover the top with cabbage leaves. weigh it down with a clean,heavy stone.

Kimchi is made in large quantities in late autumn for use during the winter months. Autumn kimchi making is called "kimjang" which is one of Korea's most important household events.

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