Korean assorted kimchi

Overview

This dish was excerpted from a newspaper when I was in junior high school, and it got a good response after I made it. I did it every year during those years. It tastes as delicious as ever after being made again after more than ten years. Tasting this kimchi seems to bring my thoughts back to my youth. It’s an endless aftertaste.

Tags

• side dishes
• big apple
• chili noodles
• chinese cabbage
• green onions
• msg
• pears
• white radish
• garlic
• salt

Ingredients

Steps

1. 1 Take the cabbage to Laobang and wash it. Wash the radish and drain.

   

2. 2 Break the cabbage into quarters and cut into small pieces, and cut the radish into small slices. Marinate with 30g and 10g of salt respectively for 4 hours.

   

3. 3 Take 500g of cold water and melt the MSG and the remaining 20g of salt. Set aside.

   

4. 4 After 4 hours, drain the brine from the radish and cabbage.

   

5. 5 Cut the scallions into chopped green onions, mince the garlic, and weigh out the chili noodles.

   

6. 6 Peel, core and slice apples and pears. Pour into a basin, add all the ingredients and mix well.

   

7. 7 Install the altar. Seal.

   

8. 8 Melt cold water with MSG and salt, mix well, then slowly pour it into the jar to submerge the dishes.

   

9. 9 After 10 days, you can taste the tender, crispy, sour, and fruity Korean vegetarian kimchi.