Korean kimchi

Overview

Served with Korean barbecue and lettuce, it is simply the best!

Tags

Ingredients

Steps

  1. Two spoons of hot sauce (according to personal taste, you can add more if you like it spicy)

  2. All chopped condiments.

  3. Sprinkle everything with salt and set aside, marinate for about 10 hours.

  4. This is pickled cabbage. A lot of water will come out. Pour it out, rinse it with water again, and set it aside for later use.

  5. Determine the amount of glutinous rice flour according to the amount of cabbage. Add cold water to the pot and stir evenly.

  6. Stir while heating (low or medium heat, high heat will scorch it) until the glutinous rice flour is cooked

  7. Dice half an apple and onion, and shred leek, white radish and carrot. If possible, you can use a mixer to make a slurry. But I prefer Che, because it's more like in Korean TV. The materials are ready.

  8. At this time, the fire can be turned off and the residual heat on the stove can be used. Add paprika.

  9. Two spoons of hot sauce (according to personal taste, you can add more if you like it spicy)

  10. All chopped condiments.

  11. Mix well, and squeeze firmly while mixing to let the juice of various condiments blend into the sauce. It is the finished product that is to be spread on Chinese cabbage.

  12. Spread the sauce layer by layer.

  13. Pack in a sealable box.

  14. 3-5 pieces of cabbage are enough to fill a box.

  15. Put it in the refrigerator or freezer and marinate for 2-3 days before eating it.