Slider Buns

Ingredients:

2-1/4 tsp/11g/1 packet active dry yeast

1/2 cup water (110F)

2/3 cup milk ~ room temperature

1 large egg

3 tbsp/43g butter ~ melted

2-1/2 tbsp sugar

1-1/4 tsp salt

3 cups AP flour

Topping

1 large egg white

1 tbsp water

1/4 cup sesame seeds (Optional)

Melted butter

Directions/Instructions:

1. In a small bowl, whisk together water, milk, melted butter, and egg.
2. In the bread machine, place the milk mixture along with the flour, sugar, salt, and instant yeast in the order.  Then set to dough cycle.
3. Remove the finished dough to a lightly floured surface.  Flatten into a rectangle, cut into 24 equal pieces and shape the dough into balls.
4. Place on 2 parchment-lined baking sheets, cover with a kitchen towel, and let it rise for 30 mins.
5. Brush with the egg white wash and sprinkle the sesame seeds (if using) and bake in a preheated oven at 375 F for 15-18 mins.
6. Remove from the oven, brush with melted butter and let the buns cool on a rack.
7. Split the buns in half, add sandwich fillings.  Enjoy!

French Onion Chips & Dip Chicken Sliders

Ingredients:

1.5 pounds of chicken breast

1/3 cup French Onion Dip (Recipe here)

1/4 cup buttermilk

1 egg

3/4 cup AP flour

1 tsp salt

3 cups potato chips

Sauce

3 tbsp French Onion Dip

1 tbsp Mayonnaise

Other

Slider buns (Recipe here)

Shredded lettuce

Directions/Instructions:

1. Mix flour and salt then set aside.  Crush ship using a food processor or rolling pin and bag, until fine crumbs.  Set aside.  In another bowl, mix french onion dip, egg, and butter together to combine and set aside.
2. Pound chicken until about 1/2" thick, cut into 2-1/2" pcs, dredge in flour, dip mixture, and then potato chip crumbs.
3. Fry in a skillet with 1-1/2" vegetable oil (set to about 320 F) until golden brown on both sides and cooked through for about 8-10 mins.  Drain on paper towels.
4. Combine the sauce ingredients to make the sauce.  Spread sauce on buns, and place the chicken, lettuce, and any other fix on buns.

Homemade French Onion Dip

Ingredients:

1 cup sour cream

8oz cream cheese ~ softened

1/4 cup mayonnaise

1 tbsp dried onion minced

1 tsp onion powder

1/2 tsp garlic powder

1-1/4 tsp dried parsley

1/2 tsp beef bouillon (knorr)

1 green onion ~ minced (Optional)

Directions/Instructions:

1. In a bowl add the sour cream, cream cheese, and mayonnaise.  Mix well until smooth and creamy.
2. Add in the rest of the ingredients and mix until combined.
3. Cover the bowl with plastic wrap or transfer to a lidded bowl and refrigerate overnight or at least 4 hours.
4. Serve with chips or other dippable.  Store in the fridge for up to 5 days

Szechuan Chili Oil

Ingredients:

2 cup cooking oil

1 cup sesame oil

1/2 cup chili flakes

1 cup Korean chili powder

3-4 stalk scallion

6 sliced ginger

Spices

5 tbsp Szechuan pepper

2 dried peel orange

5 Anise star

1 cinnamon stick

Directions/Instructions:

1. In a large bowl, mix the two chilies together and add 1/4 cup of water to form a damp "dough"
2. In a big wok, heat the cooking oil and sesame oil on medium until the oil is hot (410F/210 deg C).
3. Then add in all the spices ingredients and stir for 2-3 mins.
4. Add the sliced ginger and scallion; stir for 12 mins or until the scallion is "fried"
5. After 12 or more mins, dished out the spices, ginger, and scallion.  Keep continuing stirring the sesame oil on medium-low for about 15 mins.  This is to prevent the sesame oil from burning.
6. Remove from heat, scoop a ladle of hot sesame oil into the chili and stir the chili.  For each scoop of hot sesame oil, keep stirring the chili until the oil finish.
7. Allow the oil to cool completely.  Strain the chili oil with cheesecloth to get the "clear" oil.  Store the chili oil in an airtight bottle.

Sea Salt Miso Chocolate Cookies

Ingredients:

240g AP flour

1 tsp baking powder

3/4 tsp baking soda

150g butter ~ melted

12g milk powder

15g white miso

160g brown sugar

60g white sugar

1 large egg ~ lightly beaten

2 tsp vanilla extract

200g chocolate chips

Salt flakes

Directions/Instructions:

1. Preheat the oven at 175 deg C.  Line a parchment paper on the baking tray.
2. In a pot, melt the butter on low heat.  Then add the milk powder into the melted butter, whisk and mix well.
3. Once it turns a dark golden brown, turn off the heat.  Add the white miso and mix well.  It will bubble slightly, it's normal aside.
4. In a mixing bowl, add white and brown sugar.  Then add in the butter mixture, mix well combined.
5. Add in egg and vanilla extract, mix until well combined.  The batter should be glossy and smooth.
6. Fold in the flour and transfer the chocolate chips until well combined.  Make sure it's not over mix.
7. Scope out into 1 tbsp dough and place it on a baking tray with approx 1" space in between for it to expand.  Sprinkle with salt flakes.  Transfer to chill for 30 mins.
8. Bake in the oven for 10-12 mins.  During halftime, bring the baking tray out and give a few taps, rotate the tray before putting it back on, and continue to bake.
9. Bring it out from the oven and give it a tap when it is done.  Let it cool on the baking tray for a few mins before transferring it to the cooling rack and continue to cool completely.

Griddle Cake/Bun (Maple Pancake Bun)

Ingredients:

225g All-purpose flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1 egg

323ml cup milk

28g butter ~ melted

Maple Balls

1 cup (240ml) maple syrup

Directions/Instructions:

1. In a small saucepan, simmer the maple syrup until it reaches 265F, about 10-15 minutes. Pour the mixture onto a parchment baking sheet. Spread it out evenly, then let it cool at room temperature. Cut the maple syrup into small pieces, roll it into balls, and set it aside for later use.
2. On a pan over medium heat, cook the bacon until it is crispy.  Set aside
3. In a medium bowl, combine all the dry ingredients and whisk them together. Then, add the liquid ingredients and mix until combined. Let it rest for 15 minutes.
4. Using a lightly greased ring mold over a flat top or nonstick pan, heat over medium heat and add unsalted butter. Add 1-1/2 tbsp of batter, sprinkle in 6-8 maple syrup balls, and poke into the batter. Cook for 2-3 minutes. Remove the ring mold, flip, and repeat on the other side. Repeat with the remaining batter until finished.

McDonald's McGriddle

Ingredients:

Egg ~ per fold

2-4 bacon

Chicken Sausage ~ Recipe here

Sliced cheese ~ your preference 

Griddle cake/bun

225g All-purpose flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1 egg

323ml cup milk

28g butter ~ melted

Maple Balls

1 cup (240ml) maple syrup

Directions/Instructions:

1. In a small saucepan, simmer the maple syrup until it reaches 265F, about 10-15 minutes. Pour the mixture onto a parchment baking sheet. Spread it out evenly, then let it cool at room temperature. Cut the maple syrup into small pieces, roll it into balls, and set it aside for later use.
2. On a pan over medium heat, cook the bacon until it is crispy.  Set aside
3. In a medium bowl, combine all the dry ingredients and whisk them together. Then, add the liquid ingredients and mix until combined. Let it rest for 15 minutes.
4. Using a lightly greased ring mold over a flat top or nonstick pan, heat over medium heat and add unsalted butter. Add 3 tbsp of batter, sprinkle in 6-8 maple syrup balls, and poke them into the batter. Cook for 2-3 minutes. Remove the ring mold, flip, and repeat on the other side. Repeat with the remaining batter until finished.
5. For the folded eggs, beat 1 egg in a small bowl and place onto a lightly buttered surface heated over medium heat.  Spread out to a rectangle using a spatula.  Cooked 75% of the way, fold the egg into a square egg.  Remove immediately.
6. Place the griddle back over the pan. Place a slice of cheddar cheese on the bottom "bun" and let it melt.
7. To serve, top the cheese/bottom bun with cooked crispy bacon, followed by the egg, and the top bun brushed with maple syrup.  Enjoy!

Claypot Chicken Rice

Ingredients:

2 pcs chicken boneless thigh ~ cut bite size

1-2 Chinese sausages ~ cut diagonal

3-5 Shiitake mushroom ~ soaked/sliced

1-2 pcs dried salted fish ~ sliced

1 cup Jasmine rice

1 cup chicken broth

Marinade

1/2 tsp white/black pepper

1 tsp salt

1 tsp sugar

1 tsp cornflour

1 tsp sesame oil

1 tbsp dark soy sauce

1 tbsp oyster sauce

1" ginger ~ minced

Drizzling

2 tbsp water ~ hot

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp sesame oil

1/2 tsp dark soy sauce

1/2 tsp Shaoshing wine

Directions/Instructions:

1. Marinate chicken with the marinating ingredients.  Set aside for 30 mins or overnight.
2. Heat 1 tbsp oil in a frying pan, saute sliced dried salted fish until crispy.  Remove and set aside.  Then remove any excess oil/wipe and add the sliced Chinese sausages to fry for 1-2 mins.  Remove and set aside.
3. Rinse the rice, transfer rinsed rice to the clay pot or donabe, and add 1 cup of water.  Gently shake the pot to flatten the rice and distribute the rice evenly in the pot.  Place the lid and soak the rice for 30min to 1 hour.
4. Then on the gas stovetop and turn the heat to medium-high and cook for 8 mins.
5. Uncover the lid, sprinkle the fried salted fish on top of the semi-cooked rice, marinated chicken on the side, arrange cooked Chinese sausage and sliced Shiitake mushroom.  Cover it back up and simmer for another 5 mins or chicken is cooked.
6. Then drizzle the sauce over the top and cover the lid; cook another 2-3 mins on low heat.  Remove from the stove and let it stand with the lid on for 20 mins.
7. Stir the mixture and be ready to be served.

Note:

Rice cooking times are as follows:

1/2 cup: 6-7 mins (medium heat)

1 cup: 11-12 mins (medium heat)

2 cups: 12-14 mins (medium-high heat)

3 cups: 13-15 mins (medium-high heat)

4 cups: 14-16 mins (medium-high heat)

5 cups: 15-17 mins (medium-high heat)

Pork Chop

Ingredients:

6-8 pcs Pork Chop

Brine

1 litre water

1 tbsp salt

1 tsp black peppercorn

1 tsp coriander seeds

6 cloves garlic ~ crushed w/skin

2 dried bay leaves

1 tsp soy sauce

Marinade

1 tsp salt

1/4 tsp ground black pepper

1 tsp sugar

1 tsp paprika

1 tbsp soy sauce

1 tbsp cooking oil

Directions/Instructions:

1. In a pot, prepare the brine solution.  Add all the brine ingredients and stir the mixture well.  This step is to make the meat tender, flavorful and juicier when frying or grilling it.
2. Bring the solution to a boil for 5 mins enough to render the flavor.  Remove from heat and let it cool down at room temperature.
3. While waiting for the solution to cool down, score the fat of the pork chop so that it will not curl when frying/grilling.
4. Place all the scored pork chop in an air-tight container, pour the brine solution.  Cover and let it sit for 30 mins or store in the fridge overnight.
5. Remove the brine pork chop from the fridge and let the meat drip in excess of the brine solution.
6. While waiting, prepare the marinade sauce.  Mix all the marinade ingredients well and set them aside.
7. Before marinade, take a kitchen paper towel and dried the pork chop.  Brush the marinade on both sides of the pork chop.
8. Let the marinaded pork chop aside for at least 1 hour before frying/grilling.
9. Heat the grill on high heat for 10 mins.  Spray some cooking oil and grill the marinated pork chop for 4 mins on each side.  If frying, heat 2 tbsp cooking oil on medium heat and fry the pork chop for about 5-6 mins, or the edges are nicely crispy.  What we want is to achieve a tender and juicy pork chop.

Cheese Burger Slider

Ingredients:

500g ground beef

1/2 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1/2 large yellow onion ~ finely diced

1/4 cup mayonnaise

9 slices cheddar cheese

6oz shredded cheddar

12 dinner rolls

Directions/Instructions:

1. Preheat oven to 180 deg C (350 F).  Butter the bottom of a rimmed baking sheet.
2. Place a large skillet over medium/high heat with 1/2 tbsp olive oil.  Add diced onion, stir till the onion soften.  Then add ground beef and break up with a spatula.  Season with salt, black pepper, and garlic powder.  Sate over medium/high heat until cooked through then remove from heat.
3. Tilt the skillet to spoon off the excess fat or drain the cooked ground beef.  Then stir in mayo and set aside.
4. Cut the buns in half.  Place the bottom half of dinner rolls on a buttered baking sheet and line bread with sliced cheese.  Spread ground beef mixture evenly over the sliced cheese, use the back of a spatula to square off the edges.  Cover the ground beef with shredded cheddar.
5. Place the top of buns, cut-side down over the burger.  Brush top with melted butter and immediately sprinkle top with sesame seeds.
6. Bake for 12-15 mins or until cheese is melted and tops are golden brown.  Enjoy!

Hakka Zhar Yoke aka Fried Pork Belly

Ingredients:

500g Pork belly (skin off, slice into bites)

50g rice flour

100g cornstarch

Salt to taste

Marinade

1 tbsp ginger paste

1 tbsp garlic paste

2 pcs Red fermented beancurd

1 tbsp oyster sauce

1 tbsp fish sauce

1-1/2 tbsp raw sugar

1/2 tsp pepper

1-1/2 tbsp cooking cream

1 tbsp cornstarch

1/2 tbsp sesame oil

Directions/Instructions:

1. Marinate pork belly with all ingredients under marinating.  Let it sit in the chiller for at least 2 hours or up to a day for best results
2. In a mixing bowl, combine flour mixtures and mix well
3. Coat each pork belly slice with flour mixture.  Dust off any excess flour.
4. In a pan of oil, deep fry pork belly until slightly golden.  Drain and bring the heat to give it a 2nd fry for extra crispiness and deep golden brown.
5. Serve hot with steamed rice or by itself.

Fudge Brownie Chocolate Cookie (Betty Crocker)

Ingredients:

1 box Betty Crocker - Fudge Brownie

1 tsp baking powder

1/4 cup All-Purpose flour

1/4 cup chocolate chips

1/4 cup vegetable oil

1 large egg

1-2 tbsp water

Directions/Instructions:

1. Preheat the oven to 175 deg C and line a parchment paper on a baking tray.
2. In a large bowl, add all the ingredients above and mix the mixture into a cookie dough.
3. Onto cookie sheets, drop dough by an ice-cream scoop about 2" apart.
4. Chill the cookies for about 15-20 mins before baking.
5. Bake 15 mins or until around the edges look crunchy.  Cool 5 mins, remove from cookie sheets to cooling racks.  Store in an air-tight container.

Ssamjang Sauce (Korean BBQ Sauce)

Ingredients:

3 tbsp Korean soybean paste

1 tbsp Korean chili paste (Gochujang)

1 tbsp garlic paste

1 tbsp sesame oil

1 tbsp Korean syrup

2 tbsp Plum extract juice

Sesame seed (Optional)

Directions/Instructions:

1. In a bowl, add all the above ingredients.  Mix all to combine.

Yakitori Chicken

Ingredients:

500g chicken boneless thigh

Marinade

1/2 cup soy sauce

1/4 cup mirin

2 tbsp sake or dry sherry

1 tbsp brown sugar

2 clove garlic ~ minced

1/2 tsp grated ginger

Directions/Instructions:

1. Cut chicken into 1.5" pieces and place in a ziplock.
2. In a mixing bowl, stir the marinade and pour mix the mixture evenly.  Marinade for about 3 hours.
3. If using wooden or bamboo skewers, soak them in water for 1 hour. Thread chicken pieces onto skewers.
4. In a small saucepan, strain the marinade mixture.  Boil the mixture and pour the cornstarch solution to thicken.
5. Preheat the grill and grill the chicken for 10 mins on 1 side and brush the sauce and flip and grill for 6 mins each side till slight char.
6. Serve drizzled with reserved sauce and garnished with scallions.

Chicken Shish Kebab

Ingredients:

1kg chicken thigh boneless & skinless ~ cut 1.5" cubes

Marinade

1 large yellow onion ~ pureed

4 cloves garlic ~ pureed

2 tbsp yogurt

1 tbsp salt

1 tbsp black pepper

2 tbsp ground cumin

1 tbsp cayenne pepper

1 tbsp tomato paste

8 tbs olive oil

Garnish

Green pepper

Tomato ~ halves

Onion ~ quartered

Garlic

Directions/Instructions:

1. In a large bowl, mix all the marinade ingredients except onion.
2. Put the onion puree in a strainer and sieve its juice into the mixture.  Onion juice will help to tenderize the chicken and enhance the flavor.
3. Mix the mixture evenly.  Cover and marinate in the refrigerator overnight or for at least 4 hours.  If using wooden skewers, soak them in water for 30 mins.
4. Before cooking, take out the marinade mixture from the fridge at least 45 mins ahead.  Thread the chicken pieces onto the skewers.  Do not push the chicken too close together otherwise, it won't cook properly.  Nine pieces of chicken on each metal/wooden skewer (20cm/8" length).
5. Preheat the electric grill (abt 10 mins).  Once the grill is hot, place the skewers on the grill and cook for 10mins each side.
6. In the last 5 mins of cooking, place the green peppers, tomatoes, onion, garlic, and tortilla/lavash bread on the grill. 
7. Serve it with wrap tortilla/lavash and garnishes.  Enjoy!

Turkish Kebab

Ingredients:

1kg ground beef

5 cloves garlic ~ chopped

1 yellow onion ~ chopped

1 red bell pepper ~ chopped

4 green chili ~ deseeded/chopped

1 bunch parsley ~ chopped

1 tsp salt

Spices

1 tbsp chili flake

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp cardamom powder

1 tbsp paprika powder

1 tbsp ginger powder

Salad

2 medium red onion ~ sliced

5-6 cherry tomato ~ halves

3-4 stalk parsley ~ chopped

1 tbsp lemon juice

1-2 tbsp olive oil

1/2 tsp salt

Black pepper to taste

Directions/Instructions:

1. Soak 4 wide wooden skewers in water.  Let them sit for 30 mins.
2. In a large mixing bowl, combine ground beef, chopped onion, bell pepper, green chili, parsley, and salt together.  Use hand and mix until everything is well combined till sticky mixture.  (Note: Squeeze the chopped onion and bell pepper out of the juice.)
3. Let it set in the fridge for 2 hours.  Divide the meat (100g ea), depending on the size of the skewers are using.
4. Wet your hands and roll each piece into a ball and then mold each around a skewer forming a flattened kebab.
5. Heat a cast-iron skillet or a grill.  Brush it with a little oil or use cooking spray.  Cook the kebabs, flipping them up every few minutes.  Cook within 8-10 mins.  Don't overload the skillet if it is not large enough.
6. While the kebab is cooking, prepare the salad.  In a mixing bowl, add all the ingredients and mix well together.
7. Serve the kebab with lavash bread/tortilla bread and salad.  Enjoy!

Grilled Pork Belly (Korean Style)

Ingredients:

500g Pork belly

Cabbages

Perilla leaves

Kimchi

Dipping sauce (Recipe here)

Marinade

50g gochujang

2 tbsp oyster sauce

1 tbsp grated ginger

1 tbsp grated garlic

1 tbsp cooking wine

3 tbsp Pear/Apple juice

Directions/Instructions:

1. In a mixing bowl, mix all marinating ingredients until well combined.
2. Transfer pork belly in and make sure it's all well coated evenly.  Let it sit in the chiller for one hour or longer.  For best results let is sit for one day.
3. Transfer pork belly out of the chiller for 1/2 hour before grilling them.
4. Halfway through grilling, cut them into bite-size and continue to grill them until slightly charred.
5. Serve with cabbages, perilla leaves, kimchi, dipping sauce, and wrap with the grilled pork.  Enjoy!

Mala Chicken

Ingredients:

500g boneless chicken ~ cut 1" cube

20-30 dried chili ~ deseeded

3-4 tbsp crush black pepper

5 clove garlic ~ minced

1 yellow onion ~ cut cube

1-2 green bell pepper ~ cut cube

1 tbsp cooking

1 tbsp dark soy sauce

Potato starch solution

Chili oil

Marinade

1 tbsp cooking sake/cooking wine

1 tsp salt

1 tsp white pepper

1 egg

1-2 tbsp potato starch

1-2 tbsp cooking oil

Seasoning

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp sugar

1/4 cup chicken broth

Directions/Instructions:

1. Remove the skin and cut the chicken into a 1" cube.  Then marinate the cubed chicken for 30 mins.
2. In a wok, heat oil over medium-high heat.  Fry the marinated chicken for about 5-8 mins.  Dish out the cooked chicken, increase the heat to high (200 deg C), and re-fry the chicken for about 3 mins or until the chicken turns golden brown.  Set aside.
3. In the same wok, since the oil is still hot, put in the cut onion and green bell pepper and stir for about 1 min and set aside.
4. In another wok, heat 2 tbsp of cooking oil over medium-high heat.  Stir fry the dried chili until fragrance.  Then add the crushed peppers and minced garlic.  Fry for 2 mins then adds the cooked chicken.
5. Stir fry the mixture together evenly.  Then add the seasoning.  Continue to stir fry for about 2 mins.
6. Add the potato starch solution and continuously stir fry.  Then add the cooking wine, dark soy sauce, and chili oil.  Mix them together to coat evenly for another 2 mins.  Off the heat and serve with steamed white rice.  Enjoy!

Balloon Shrimp (Magically Self-Inflate)

Ingredients:

30 fresh prawns ~ remove the shell, leaving the tail on

Salt & pepper

Cooking oil ~ frying

Batter

30g cornstarch

60g potato starch

20g cake flour/AP flour

2g baking powder

3 egg whites

100g cooking oil

25g water

Sauce

2 tbsp ketchup

1/2 tbsp Tabasco sauce

1/2 tsp minced garlic

Directions/Instructions:

1. Wash the prawn and pat dry with the kitchen paper towel.  Season the prawn with salt and pepper.
2. Mix the batter ingredients together in a bowl until the batter is smooth.
3. Add the cooking oil for deep fry in a pot over medium heat.
4. Dip one prawn into the batter. Slowly lower the prawn. Once the balloon inflates, release it and cook for 2 minutes.
5. Do the same with the rest. Enjoy! (Note that over time, the balloon may deflate)

Homemade Kimichi

Ingredients:

3 pound Napa Cabbage

Coarse sea salt

Rice Paste

3 tbsp Glutinous Rice/Sweet Rice Flour

3/4 cup water

Spicy Paste

6 cloves garlic

1" ginger

1/2 apple

1/4 yellow onion

2 tbsp fish sauce

2 tbsp Anchovy sauce

1 tbsp salted shrimp (saeu-jeot)

2 tbsp Korean Plum Extract syrup

Other

2 stalk scallion ~ cut 2"

1 carrot ~ cut matchstick

1-1/2 cup white radish ~ cut matchstick

1/2 cup Korean red pepper flakes (gochugaru)

Directions/Instructions:

1. Cut the Napa cabbage into bite-size pieces.  Rinse the cabbage in running water.  Drain.
2. Transfer a layer of Napa cabbage to a large mixing bowl, sprinkle some coarse sea salt over the Napa cabbage, and mix with your hands.  Repeat until all the Napa cabbage and salt are finished. Toss and turn the cabbage every 30 mins. (Total brine about 3-4 hours until the white part of the cabbage becomes soft and flexible.  Salt will soften the Napa cabbage and kill the germs)
3. Rinse the Napa cabbage in running water until all the salt on the surface has been removed.  Rinse about 3 times.  Drain the cabbage until there is no more excess of water.
4. In a saucepan, over low heat, add the water and glutinous rice flour.  Constantly stir until the paste becomes sticky and pasty, about 5 mins.  Let it come to room temperature for about 20 mins.
5. In a food processor, transfer in the garlic, ginger, chopped apple, chopped onion, fish sauce, anchovy fish sauce, salted shrimp, and plum extract syrup.  Blend until it becomes a paste.
6. In a large mixing bowl, combine the rice paste, spice and seasoning paste, and the Korean chili pepper flakes.  Whisk to combine together.
7. Transfer in the cut scallions, radish, and carrot.  Mix well.
8. In another large mixing bowl, transfer in a layer of cabbage and spicy paste mixture.  Combine everything with your hands.  Repeat the process until all the cabbage and spicy paste are finished.
9. Transfer the kimchi to an airtight container.  Ferment in the fridge for 5-7 days.  For tangler kimchi, could ferment it under room temperature for the first 2 days, then transfer to fridge for several days.