Kimchi
Overview
I wanted to make kimchi last winter, but I gave up because the children at home were too young to handle it alone. The fish sauce I bought is also expired~! ! This year I saw fish sauce again in the supermarket and wanted to make kimchi because I like to eat it.
Tags
Ingredients
Steps
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Cut the white radish into shreds and marinate it with a little salt for ten minutes. Let it cool for a while, then squeeze out the water and set aside. This is pickled shredded white radish
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Cut the leeks into small pieces. Only use white chopped green onions
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Cut apples and pears into small pieces. Cut the garlic and ginger into small pieces and blend them in a food processor until pureed. This is the beaten clay
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Add water to glutinous rice flour and cook into rice paste. Set aside. This is cooked rice cereal
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Paprika. The amount of chili powder you add depends on your ability to eat spicy food and the spiciness of the chili powder. I added 6 small spoons. Ours is spicier.
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Fish sauce is an important seasoning for making kimchi. Without it, it won’t taste good. Finally, mix the prepared seasonings together and put them on top of the pickled cabbage. Put the leeks last! !
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Just put the salt on each piece like you did at the beginning, then roll it up and put it in a container for storage. This is the prepared kimchi, it can be eaten after three days!
