Korean Kimchi fair

Published Mar 29, 2023 at 15:10pm ET

Korean Kimchi fair

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Food Material List

1 Chinese cabbage (baby cabbage) Big one (thin three)
2 Cayenne pepper 150g
3 Apple One
4 Snow pear One
5 Garlic content Appropriate amount
6 Jiang Rong Appropriate amount
7 Glutinous rice flour 50g

Operational steps

1 Remove the roots of Chinese cabbage, except for the old leaves, cut the leaves in half (freshman open four)
2 Sprinkle 6 to 7 spoons of salt evenly on the surface of each cabbage in a pot. (Actually, its not a problem to put more salt in the pickle for a short time, but a little for a long time. Just marinate it soft! ) Its OK to put the refrigerator in 8 minutes. If its not soft, marinate it a little bit more
3 (apple sydney) peeled and cored, and juiced separately by a juicer.
4 Prepared garlic and ginger, peeled and finished.
5 Pour the glutinous rice flour into a small pot and pour in the apple Sydney juice. Cook over medium heat until paste. Cool and add chili powder. Add garlic and ginger powder and mix well.
6 Pickled cabbage, squeeze out the water. Every piece of Chinese cabbage is covered with sauce - remember to spread it evenly!
7 Finally, put it in an oil-free and water-free container and put it in the refrigerator for fermentation for 3-5 days.

Tips

1: When applying chili sauce, remember to wear gloves - - - those who do not listen bear the consequences. 2: Kimchi boxes must be of good performance. If they are not sealed, they will make your refrigerator stinky_3: Its just to make your own clothes and food abundant! *^ O *

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