Korean kimchi

Overview

Children who like to watch Korean dramas will definitely be tempted by the various delicacies in the dramas, among which kimchi appears quite frequently. The process of making kimchi is not complicated. It can be used to fry rice, make soup, serve with porridge and rice. It has many functions and has a crisp and rich taste. As a foodie, I want to like it.

Tags

• snacks
• cold dishes
• pickles with soy sauce
• korean food
• apple
• chili powder
• chinese cabbage
• corn starch
• garlic
• green onions
• orange
• shrimp paste
• sugar
• fish sauce
• ginger
• salt

Ingredients

Steps

1. 1 Cut the whole cabbage in half, and then spread salt evenly on each cabbage leaf, especially the stem. Spread salt and place the cabbage in a clean basin, fill a crisper with water, press it on the cabbage, marinate for 6-8 hours, wash and drain. Set aside.

   

2. 2 Prepare the ingredients as shown in the picture: fish sauce, starch, salt, sugar, chili powder, shrimp paste, ginger, scallions, garlic, apples, oranges (I was going to use pears here, but I didn’t have any at home, so I squeezed the juice from oranges instead)

   

3. 3 Use such a small tool to crush all the apples, ginger, and garlic into lint. Of course, it will be much easier if you have a blender at home. If not, we can just use home-made methods, and the effect will be the same.

   

4. 4 This is the crushed velvet, the effect is not bad

   

5. 5 Cut the green onions into inch-long shreds and set aside for later use (I was supposed to buy carrots, but I forgot, so I omitted them this time. If you have carrots, cut them into thin shreds as well)

   

6. 6 Put all the ingredients except cabbage in a clean basin, turn the starch into water starch, slowly pour into the ingredients, mix all ingredients evenly, and set aside. (Tips here: Add salt, sugar, and chili powder in batches until the saltiness is moderate according to personal taste. In addition, fish sauce is also salty, so be sure not to add too much salt at once)

   

7. 7 Cut the drained cabbage into appropriate lengths (usually in Korean dramas, the whole leaf is not cut off, but it is cut here to make it easier to eat later)

   

8. 8 Add the cabbage into the sauce in batches and stir to ensure that each piece of cabbage is evenly coated with the kimchi sauce.

   

9. 9 Stir until this level and it’s almost done

   

10. 10 Put it in a crisper box and keep it fresh in the refrigerator. It will be ready to eat in about 6 days.