泡菜製作
大白菜5.6kg
鹽1杯（給白菜脫水）

其他蔬菜：
白蘿蔔適量/340克
胡蘿蔔3根/ 375克
蔥1把
大蒜3個
生薑4片（厚片）
洋蔥2個 340克
魚露1杯
蝦米100克
韓國辣椒碎2杯（中辣）
梨1個450克
2杯水+2湯匙糯米粉+2湯匙糖 煮成米糊

泡菜醃製時間於溫度
大量製作的時候，在25攝氏度室溫下需要5天左右，15攝氏度需要10天以上，放冰箱慢發酵則需要多餘2個星期。發酵越徹底，乳酸菌含量越高，亞硝酸鹽含量越低.

少量製作：25攝氏度發酵2-3天
15攝氏度發酵5-7天
冰箱冷藏發酵2週以上

Kimchi:
Chinese cabbage 5.6kg
1 cup salt (dehydrate the cabbage)

Other vegetables:
White radish/340g
3 carrots / 375g
1 bunch of green onion/shallots
3 whole garlics
4 slices of ginger (thick slice)
2 onions 340g
1 cup of fish sauce
100g dried shrimp
2 cups Korean kimchi chili flakes (medium spicy)
1 large pear 450 g
2 cups of water + 2 tablespoons of glutinous rice flour + 2 tablespoons of sugar boiled into rice soup

Kimchi marinating time and temperature
When making large quantities, it takes about 5 days at room temperature of 25 degrees Celsius, more than 10 days at 15 degrees Celsius, and 2 weeks for slow fermentation in the refrigerator. The more thorough the fermentation, the higher the lactic acid bacteria content and the lower the nitrite content.

Small batch: Fermentation at 25°C for 2-3 days
Fermentation at 15 degrees Celsius for 5-7 days
Refrigerator fermentation for more than 2 weeks