 Making Kimchi Tips 1 |
 Making Kimchi Tips 2 |
We have heard that Immaculate Heart Center for Mentally Handicapped is famous for its Korean Kimchi, and pomelo tea. The Kimchi story was started with Sister You. In the beginning of the rebuilding, Sister You was worried about the shortage of funds. At that hard time, the inspiration of making Kimchi for sale came up to her mind. Unexpectedly, Kimchi made by the volunteers at the center was very popular after local newspapers' report. They raised enough money to rebuild the building and the disabled students had a comfortable environment to stay.
 Making Kimchi Tips 3 |
 Making Kimchi Tips 4 |
Kimchi, a fermented cabbage dish from Korea, is wonderfully flavorful and can be used as a vegetable side, as a relish, or incorporated into soups and stews. We had heard that the Kimchi made by Sister You was very delicious and today we had the chance to experience making Kimchi. First, we washed our hands and all of the utensils and containers used before beginning. There was a vital need for cleanliness, both of the jars and utensils we used and also your hands; we didn't want to start breeding coliforms with the probiotics.
 Making Kimchi Tips 5 |
 Making Kimchi Tips 6 |
All of us wore the masks and hair caps. Three of us helped to peel the outer leaves off and two helped to cut the cabbages into pieces. The cabbages they bought were from the high mountains and without using chemical pesticides. They were safe to eat because I found many worms on the leaves. I was assigned to help wash the leaves. Then we drained the cabbages, reserved the brine, and mixed the cabbage with the remaining ingredients.
Making Kimchi Tips 7
At last, we poured enough of the reserved brine over the cabbage to cover it and let the Kimchi ferment in a cool place. The Kimchi was done. I could smell the special smell of Kimchi while working with the cooks in the kitchen. It was a wonderful experience though my arms were very sour and painful.
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