Korean kimchi
By VicentaLakin
I picked this up in a newspaper in junior high and made a good response. Every year for those years. More than a decade later, the taste was as delicious as ever. Taste this pickles as if my thoughts were back in the spring. There's no limit to that。
Recipe Recommendations
- Chinese cabbage 2000 grams
- white radish 200 grams
- big Apple one
- pears one
- green onions 100 grams
- garlic 100 grams
- chili noodles 50 grams
- MSG 50 grams
- salt 60 grams
- hot and sour
- pickled
- several hours
- simple
Steps for Korean kimchi
1
Take the cabbage to the old gang, wash it. Carrot wash, tart。
2
the cabbage is broken into four petals, cut into small pieces, radish into small pieces. the salt of 30g10g was salted for four hours。
3
the extraction of 500 g of fresh water, which melts, and the remaining 20 g salt, is available。
4
Four hours later, the salt water of radish and cabbage was removed。
5
Onions cut into onions, garlic cut to pieces, chili noodles。
6
Apple, pear, skin, nuclei, slice. Put it in the pot, put it all in the mix。
7
The altar. Shut up。
8
Smelted, salty, cold water is slowly injected into the cask and the vegetables are flooded。
9
Ten days from now, you'll be able to taste spicy, spicy, spicy, Korean sushi pickles。Korean kimchi Make Tips
Make sure to weigh the ingredients accurately! The marinating time must be a full 10 days to ensure the flavor is authentic.