Place the pounded chicken breast onto the small bowl and cover the larger bowl with aluminium foil. Put the steamer rack and 1 inch of water in the pressure cooker. Put the bowl onto the steamer rack and cover the lid of pressure cooker.
Remove lid of pressure cooker only when all the pressure has been released. Take away the aluminium foil and remove the small bowl. The cooked chicken will be stuck to it.
Mix the cut cabbages with the sauce and press it down into a clean glass jar and cover the lid tight. Leave on the counter for 2 days and kimchi will be ready to eat. To know if kimchi is ready, the color of the red pepper powder will be brighter and bubbles are visible due to fermentation.
Keep jar in refrigerator.Read More......