Kimchi kimchi

Kimchi kimchi

Introduction:

"I'm busy with my work. I haven't passed the dishes for a long time. Today I'll have a rest and make a pickle for my family. I'll share it with you! ~”

Production steps:

Step 1: prepare a pot to hold your cabbage, wash and control dry.

Step 2: wash cabbage and control water. (here I use less than half a cabbage and my heart. That's all I have at home, hehe)

Step 3: cut the cabbage in half,

Step 4: spread salt evenly on each piece and put it into a small basin. (it's better to find something heavy to press on, for example, the big bowl beside me)

Step 5: submerge for 8-9 hours with salt

Step 6: squeeze out the water after flooding,

Step 7: peel the apples and pears, and prepare the green onion, ginger and garlic (because I have half a cabbage heart, so I use an apple and a pear. Normally, a cabbage uses 250 grams of apples and 250 grams of pears)

Step 8: cut them into small pieces,

The ninth step: put in the mixer, also use soybean milk machine, add a little Baijiu, and make mud.

Step 10: mix chili noodles according to personal preference

Step 11: mix into chili sauce,

Step 12: Apply evenly on the cabbage,

Step 13: Bottling

Step 14: let it stand for 3-5 days. (friends who like acid can stay longer. This is the finished product I just made. I will send it in the form of log when the time comes. Please pay attention to it

Materials required:

Chinese cabbage: moderate

Apple: one

Pear: one

Scallion: minced

Ginger: 3 tablets

Garlic: 4 cloves

Salt: right amount

Baijiu: a small amount

Hot pepper noodles: right amount

Note: because the apple pear is put, so chili sauce is not bright red, has not found a way to bright red, there are ways to provide a reference for friends Oh, but the taste is excellent!

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: medium spicy