Korean Kimchi
Korean Kimchi
Introduction:
In theory, pickles need to be fermented for more than a week before they can be eaten. In my opinion, if you eat rice, you still have to get sick. If everything has to be so exquisite, there are not many things to eat. OK, this instant version of Korean pickles bar (produced by our company) is absolutely original. If it's similar, it's a coincidence! If you have any questions, please leave me a message, Be sure to answer in detail! "
Production steps:
Materials required:
Chinese cabbage: 10kg
Red pepper: 1.5kg
Carrot: 1
White radish: 1
Ginger: 100g
Garlic: 100g
Leek: 300g
Korean sauce: 1
Garlic chili sauce: 1 can
White granulated sugar: right amount
Salt: 3 packs
matters needing attention:
Production difficulty: ordinary
Process: salting
Production time: several days
Taste: Original
Korean Kimchi
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