Korean kimchi

Overview

Dangdangdang~~~~~I am a kimchi fanatic, a kimchi fanatic. . . The kimchi Ha usually buys outside is very expensive and scarce, because it is so heavy! One kilogram is just a tiny bit, and it feels so painful to eat but it’s so satisfying. So I decided to do it myself, and I was very satisfied! This is the third time I have made kimchi, and this time it was the most successful. The ingredients were specially bought from a Korean store. I don’t like to boast, because it is really, really authentic. Next, I will share with you the little girl’s work

Tags

• pickles with soy sauce
• appetizers
• common dishes
• foreign cuisine
• children
• old man
• korean food
• banquet dishes
• dinner
• apple
• chili powder
• chinese cabbage
• chives
• glutinous rice flour
• onions
• pear
• white radish
• fish sauce
• garlic
• ginger
• sea salt

Ingredients

Steps

1. 1 Peel off the outer old leaves of Chinese cabbage and cut into four quarters. Sprinkle a little salt into each layer and rub it evenly, then press it with a heavy object on top of the cabbage for 6-8 hours. After soaking the cabbage, soak it in saturated and cold boiled water for 1-2 hours to avoid being too salty! Finally, dry the cabbage and set aside for later use

   

2. 2 Prepare the materials! Peel garlic

   

3. 3 Leeks cut into sections

   

4. 4 Peel and grate the radish, add salt to squeeze out the bitter water and set aside

   

5. 5 Peel, core and cut apples and pears into small pieces, and peel and cut onions into small pieces. Standby

   

6. 6 Bring 500G water to a boil in a pot, turn down the heat, pour in the glutinous rice flour and stir quickly until there are no powder particles. Turn off the heat and let cool

   

7. 7 This is a picture of the finished product of cooked glutinous rice paste. Let it cool down

   

8. 8 Pour 130G chili powder into the cooled glutinous rice paste and mix thoroughly. . . Chili sauce

   

9. 9 Pour the apple chunks, pear chunks, and onion chunks into a blender and blend into a puree. Stir the garlic and ginger chunks into a puree. Spare

   

10. 10 Pour the vegetable and fruit puree and garlic paste into the chili sauce and stir evenly

    

11. 11 Pour in 50ml of fish sauce and mix well.

    

12. 12 Pour in the leeks and mix well

    

13. 13 Pour in the white radish with the bitter water squeezed out, and mix thoroughly. 90% completed! Dear

    

14. 14 Stir thoroughly

    

15. 15 Finally, apply the chili sauce evenly on each layer of leaves of the cabbage that has been dried and put into fresh-keeping boxes. Place it in a ventilated place to ferment for about 3 days, then put it in the refrigerator and enjoy it slowly