Korean pickled Smita
By VicentaLakin
Recipe Recommendations
- Chinese cabbage 2 trees
- fish sauce 3 teaspoons
- shrimp paste 2 tablespoons
- Korean chili noodles 200 grams
- salt 200 grams
- shallot 10
- garlic paste appropriate amount
- shredded carrots appropriate amount
- shredded white radish appropriate amount
- onion appropriate amount
- glutinous rice flour 50 grams
- hot and sour
- pickled
- several hours
- simple
Steps for Korean pickled Smita
1
First, the cabbage is split in two and the salt water is impregnated for about six hours at 1:5 to extract the asphalt。
2
A small amount of water is placed in the pot, and the powdered rice, which is made according to 1:1, is torn by the bubble, which is tossed into the ground, then continues to stir until the pot is opened。
3
When the rice is cold and cold, it pours into pepper powder, which is better managed because Korean pepper powder does not have seeds in it。
4
It's not too much trouble to add two spoons of shrimp sauce to the made chili sauce, which I bought online and which you can make if you want。
5
Add two keys to the fish stand。
6
Add onions, garlic, and ginger。