烹饪指南：（参考自Manngchi上载于Youtube的泡菜制作短片）
Cooking Guide: （Reference from Maangchi's kimchi making video on Youtube)
难度: ★★★★
Difficulty: ★★★★
时间: ~120 分钟
Duration: ~120 minutes
价钱: 15.00新币
Cost: SGD15.00
材料：（4公斤重量）
Ingredients: (4kg weight)
| 蒜头 | 2颗 |
| Garlic | 2 |
| 姜 | 数颗 |
| Ginger | 30g |
| 洋葱 | 1颗 |
| Onion | 1 |
| 红萝卜 | 1条 |
| Carrot | 1 |
| 白萝卜 | 半条 |
| Radish | Half |
| 蒜 | 1株 |
| Leek | 1 |
| 青葱 | 6株 |
| Spring Onion | 6 |
| 大白菜 | 2株 |
| Napa Cabbage | 2 |
| 糯米粉 | 80克 |
| RIce Flour | 80g |
| 清水 | 150毫升 |
| Water | 150ml |
调味料：
Seasoning:
| 鱼露 | 150毫升 |
| Fish sauce | 150ml |
| 糖 | 50克 |
| Sugar | 50g |
| 韩国辣椒粉 | 8汤匙 |
| Korean chili powder | 8 tablespoons |
| 盐 | 300克 |
| Salt | 300g |
做法：
Steps：
1）将大白菜切小块，装在大锅里，抹上盐。每隔30分钟翻搅一遍。腌1个半小时。
Chop Nappa cabbage into small pieces. Put them in a big pot and salt them. Stir and turn them over every 30 minutes. Salt for 1 and half hours.
2）准备一小锅，倒入150毫升的清水和糯米粉，开火煮熟，并用汤勺不停搅拌，加入糖再煮至半透明。煮好后，放在一旁冷却。
Use a small pot to boil the water and rice flour. Keep stirring the mixture. Then, add in sugar and cook until it turns translucent. Let it cool down after that.
3）把红、白萝卜、蒜和青葱切丝。
Slice carrot, radish, leek and spring onion.
4）把蒜头、姜和洋葱切小块，然后放进搅拌机。加入鱼露，和其他材料一起搅碎，约1分钟。把酱料放一旁备用。
Chop the garlic, ginger and onion into small piece. Put them into blender. Add in fish sauce to blend together for 1 minute. Put the blended sauce aside.
4）糯米粉浆冷却后，把酱料和辣椒粉倒入，一起搅拌均匀。
After the rice flour mixture is cool down, add in the blended sauce and chili powder. Mix them well.
5）1个半小时后，清洗腌好的大白菜，把多余的盐分清洗干净，沥干。
Wash and rinse the cabbage after 1 and half hours.
6）将大白菜、红、白萝卜、蒜、青葱和调配好的辣椒酱料一起搅拌至均匀。然后装进容器，放入冰箱收藏。大功告成！
Mix all the ingredients well with the chili paste. Place them into container and keep in refrigerator. Done!
小贴示：
Little Tips:
搅拌好所有材料后，可以立刻拿来吃，只是不会有酸味。泡菜收藏得越久，味道就会越酸。
After mixing all the ingredients, you can eat it immediately but it will not taste sour. The longer kimchi is kept, the more sour it would taste.
喜欢口味重的话，可以加多点辣椒粉、鱼露或蒜头。也可以加重盐的分量， 让大白菜更咸。
If you like the taste to be stronger, can add more chili powder, fish sauce or garlic. Or, you can put in more salt to make the cabbage saltier.
糯米粉浆让泡菜汁变得浓稠，保住泡菜的味道。
Rice flour mixture keeps the flavour of kimchi and make its sauce thicken.
以上食谱可供至少10人的份量，也可以收藏起来，慢慢品尝。
The recipe is sufficient for portion of 10 person. It can be kept and enjoy it slowly.
Maangchi的泡菜制作短片：
Maangchi's Kimchi making video:
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