How to make Kimchi (english version)

What is kimchi? according to wikipedia Kimchi is a traditional Korean food, a type of pickled vegetables fermented spicy flavored. Once salted and washed, mixed vegetables with shrimp seasoning made from krill, fish sauce, garlic, ginger and red chilli powder.
The most common vegetables are made kimchi cabbage and radish. In ancient times, kimchi pronounced chim-chae (Hangul: 침채; Hanja: 沉 菜) which means "vegetables are soaked."
In Korea, kimchi is always served at mealtimes as one of the most common types of banchan. Kimchi is also used as a spice in cooking as kimchi stew (kimchi jjigae), kimchi fried rice (kimchi bokkeumbap), and various other dishes.
Nutrient content of kimchi is no doubt, because kimchi is made of fresh vegetables. But not everyone likes kimchi, for example my husband: P maybe because it was sour and spicy. When I first tasted at a restaurant, I also was not too like kimchi may be because the smell is too strong, there is also kimchi in a food court but it was not smells fresh (like.. unhygienic). Like or not, likely depends on who is the Cook, so I was curious how that made my own taste kimchi, fresh and hygienic. After searching various articles, most of the recipes that written in bahasa seems not really sure (not in terms of writing but the weave). Therefore, I also searched and searched to find the right recipe and finally I got it.
ok, This is the second time I make kimchi, so I wanted to share this recipe, just follow the steps in the following picture (do not tell me its too complicated, it deserves to cooked because it can be stored for a long time):

Ingredients:
2 Tie of Kimchi Cabbages
1 piece radish
1 piece of <bombay> onion
1 piece scallions
5 cloves of garlic
5 large red chilies
2 cm piece of ginger
3 tablespoons shrimp (if nothing can use head washed shrimp / scallop / small fish)
5 tablespoons of salt (preferably a korean salt)
2 tbsp rice
1 tablespoon sugar
Water

How to make:
1. Wash and rinse cabbage, remove from the stem, make sure there is no dirt or worms or dirt left (if you would like the original enough halved)
2.If the cabbage is too big, cut into pieces
3. Soak the cabbage in salt water (enough water + salt 4-5 tablespoons) for 4-5 hours
4. while waiting for cabbage, prepare the radish, wash, cut into thin
5. Soak radish in water + 1 tablespoon of salt
6. Wash and cook 2 tablespoons rice with 2 cups water to be a cup of rice and boiled water (porridge water)
7. separate the rice from the porridge water, do not remove porridge water
8. Wash shrimp and drain
9. Boil shrimp with porridge water + - 2 minutes, drain the shrimp, porridge water should not be disposed
10. Prepare a large red pepper, remove all the seeds and cut into pieces
11. Cut the ginger and onions, and garlic
12. Stir-fry without oil for 5 minutes, the red pepper, onion, garlic (just to make sure no bacteria / germs) it is for fermentation
13. Refrigerate seasoning (so not too hot) put all ingredients (no.12) + ginger in a blender, add 1 tablespoon of sugar and porridge water
14. Puree all ingredients
15. Prepare onion leaves, washed, cut into pieces and soak in salt water
16. After 4-5 hours of soaking, the cabbage leaf would look weak
17. Rinse the cabbage and rinse several times, taste it whether its too salty or not, if it is not too salty, drain. do the same thing for radishes and scallions.
18. Put the cabbage, radish and scallion that has drained into a clean place, then input also condiments. (Do not add water)
19. mix well and make sure all covered by the ingredients (the korean use hands, but I fear that my hands would be hot, so I use rice scoop)
20. Place the seasoned vegetables into the jar(plastic / glass jars) and do not too full because the fermentation will produce water, reserving 20% ​​of the jar.
Cover tightly, let it at room temperature about 24 hours. Kimchi ready to eat, and after that please store it in the refrigerator (2 weeks) or could be in the freezer (up to 1 month).

Tip: Make sure when taking kimchi out of the jar, do not stir it, just take the top part and after that keep the cover is closed. kimchi wil becoming more sour, but the sour taste is not a foul sour but tasted fresh. Happy cooking! :)