National Dish of NORTH KOREA KIMCHI

Ingredients

Kimchi is fermented Napa cabbage and horseradishes. It is considered to be a staple in North Korean cuisine. The cabbage is seasoned with spices and salted seafood, then stored in a jar. It is eaten as a side dish

Directions for Preparing KIMCHI

1. Slice the cabbage in half, lengthwise, then cut crosswise into two-inch pieces
2. Discard the root end.
3. Put the cabbage pieces into a bowl and add the salt.
4.  Toss the cabbage and salt so that the leaves are coated
5. Add about twelve cups of cold water so that the cabbage is submerged
6. Cover the bowl and let the cabbage sit at room temperature for at least twelve (12:00) hours.
7. Drain the water from the cabbage and rinse.
8. Delicately squeeze the excess water from the leaves and place it into a separate container, then set it aside.
9. In another bowl, combine the daikon radishes, Korean red pepper, scallions, ginger, garlic, sugar, fish sauce, and salted shrimp.
10. Place the cabbage into this bowl and toss together so that the cabbage and radishes are evenly coated with the spices and seafood flavorings
11. Pack the mixture into a clean canning jar
12. Seal the jar with a tight lid and let it sit in a cool, dark place for twenty-four (24:00) hours.
13. Open the jar to release any gas, then seal it again and place it in the refrigerator for at least forty-eight (48:00) hours before serving
14. Serve kimchi with white rice or porridge

National Dish of Balearic Islands