媽咪，我整左韓國泡菜俾你睇 Mommy, here is the Kimchi you wanted to learn

韓國泡菜

自從我媽咪知道我常整韓國泡菜俾我家人食後，就時時在長途電話問我点做，其實媽咪煮飯叻過我百倍，都唔洗我教啦。不過因為囡囡也很喜歡食，今日就整左一大盤，順便影做法過程，俾媽咪教訓下邊個步驟做錯吧。

食譜份量自創，因我照家人喜好做出來，低咸低辣。。

娃娃菜 三包(每包三棵)

白蘿蔔 一個（切片）
葱 六條

辣椒 六隻

蒜溶 5匙(可隨意加減)
魚露 8湯匙
麻油 6湯匙
辣椒粉 3湯匙(可隨意加減)

糖 2茶匙(可隨意加減)

生抽 1茶匙

先將娃娃菜,白蘿蔔和葱(切段)洗淨用鹽出水到軟身，擠出水份，洗去咸味。

把全部料放在玻璃碗中，放在雪柜兩日，每日翻一兩次。

My mom is one of the best cooks I know, and she wanted to test me on my kimchi. Over the long distance calls, she had been asking me my method; aiya, I just do it according to what my hubby and daughter like in term of taste.

Anyway, since I am making a new batch today, I might as well take down the steps to quench my mom's curiosity. The ingredients and spices measurement is according to what my daughter wants: low salt, low spiciness and low sugar. You can keep the kimchi in jars, and they will last for months, very easy and healthy too.