Korean pickles
By VicentaLakin
Recipe Recommendations
- Chinese cabbage appropriate amount
- Apple appropriate amount
- pears appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- medium spice
- pickled
- a day
- ordinary
Steps for Korean pickles
1
Pick a new cabbage, remove the older leaves, prepare an apple plough, some garlic and ginger, of course
2
First, wash the cabbage and split the heart into four pieces, and then take the larger leaves alone, so that the salt can be evened with about two spoons of salt and purified for at least two hours. Production
3
And while we're waiting, we can start with other ingredients, apples and pears, slices, a juicer to make a paste, and garlic to make a last
4
When the pickles are softened, a little salty water is flushed with fresh water, placed in a larger container, which allows for mixing
5
And then we'll put the juice paste and ginger garlic and pepper noodles together, and we'll add a spoon. White Sugar
6
Count it with your hands, so it'll stick to the cabbage
7
Finally, the mixed cabbage is put in a sealed plastic container, put in the fridge, and it's ready for use the next day
8
In our south, we'll just eat them as pickles, but if they're Korean, they'll make extra beverages