Cabbage Water Kimchi

Ingredients : 

*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g

1. Cabbage : 500g

2. Korean pear : 1ea(Medium size)

3. Red paprika : 1ea(Small size)

4. Green paprika : 1ea(Small size)

5. Water : 1L(5Cups)

6. Dried kelp : 2sheets(10cm X 10cm)

7. Oligosaccharide : 100g

8. Salt : 100g

9. Small green onion : 5roots

10. Potato starch : 1tablespoon

How to Make it :

1. Put the dried kelp into the 1L of water while preparing the ingredients.

2. Mix potato startch with half cup of water and start boiling and when it is mixed well, turn off the heat and start cooling it down.

3. Cut the cabbage to about 2cm X 2cm size and wash it well with water and put it on a strainer to remove the excess water.

4. Peel the skin off of the pear and cut it to similar size as the cabbage and do the same with the red and green paprika.

5. Chop the small green onion to about 2cm in length.

6. Now remove the kelp from the water and add colled down starch water from step 2, salt and oligosaccharide into the water and stir.

7. Put the cabbage, pear, green and red paprika and small green onion into the water from step 6 and let it sit in a room temperature for about a day and put it into the fridge and you can eat it after about 2 days.