NOW,,,,,,I want to tell how to make Kimchi.
As you may already know, Korean people love spicy food. Frankly, we cannot eat a thing when it is not accompanied by kimchi.
So, I would like to explain how you make kimchi.

First of all, you would need some Chinese cabbages, radishes red
peeperica powder and salted anchovy. (Depending on your own taste, you can use other salted seafoods, such as shrimps or hair tails, instead of salted anchovy. Shrimps are common in north region, and South region favors anchovy.) Also, would need some garlic, ginger roots, green onions, dropworts, Korean bamboo hats, and some sugar and salt. You can put oyster in it too, however you will have to finish it soon, since oyster will boost the kimchi's fermentation.

You have to remove the yellow outer leaves from the Chinese cabbage, and divide smaller ones in half, and the bigger ones into four pieces.
About five to six hours after picking the cabbages, wash it and soak it in saltwater.
Afterwards, cut radishes, dropworts, bamboo hats, green onions into neat and equal-sized pieces.
The sauce is quiet simple to make. You just have to soak the red pepper powder in warm water, and mix it with peeled garlic and ginger shell. Then put each by the mortar.Next, spread soaked pepper powder on to the radish, dropworts, bamboo hats, and green onions. Mix it togehter with garlic, ginger, salted anchovy, and a little sugar. If you are putting some oyster in, put it in after you mix it, so it does not break.
Finally, apply the sauce you have made earlier, equally onto each leaves on the cabbages.Pack the cabbage into its shape, and make sure it is firm. Then put it all into a pot, and place a heavy stone on the cover. The stone, will compress the kimchi, and help its fermentation process, make it taste better.