Korean Kimchi

Korean Kimchi

Introduction:

"With Korean barbecue and lettuce, it's the best!"

Production steps:

Step 1: two spoonfuls of chili sauce

Step 2: all the cut seasonings.

Step 3: put all the salt aside and marinate for about 10 hours.

Step 4: This is the pickled cabbage. It will produce a lot of water. It needs to be poured out, washed again and set aside.

Step 5: according to the number of cabbage to determine the amount of glutinous rice flour. Put it in a pot and mix with cold water.

Step 6: heat (low or medium heat, high heat will scorch) while stirring until the glutinous rice flour is cooked (transparent)

Step 7: dice half an apple and onion, and shred leek, radish and carrot. If possible, you can use a blender to make slurry. But I prefer cutting because it's more like Korean TV. The material is ready.

Step 8: at this time, the fire can be turned off and the waste heat on the stove can be used. Add chili powder.

Step 9: two spoonfuls of chili sauce

Step 10: all the cut ingredients.

Step 11: mix well, squeeze hard when mixing, let all kinds of sauce into the sauce. It's the finished product to be coated on Chinese cabbage.

Step 12: apply the sauce layer by layer.

Step 13: pack it in a sealed box.

Step 14: 3-5 pieces of cabbage can be packed in a box.

Step 15: put it in the refrigerator, marinate it for 2-3 days, and then take it out to eat.

Materials required:

Chinese cabbage: 1

Salt: 10 teaspoons

Chili sauce powder: 50g

Onion: 1

Carrot: 1

White radish: 1

Apple: 1 / 2

Glutinous rice flour: 5 teaspoons

Korean chili sauce: 3 teaspoons

Leek: 10 sections

Note: the best way to make vegetarian dishes is to add them into a paste, which will be easier to operate.

Production difficulty: Advanced

Process: salting

Production time: several days

Taste: medium spicy