Korean pickles

Recipe Recommendations

• Chinese cabbage the 2
• Chiucuduan appropriate amount
• shredded carrots appropriate amount
• shredded white radish appropriate amount
• chive section appropriate amount
• onion appropriate amount
• minced garlic appropriate amount
• ginger appropriate amount
• glutinous rice flour appropriate amount
• Korean chili noodles appropriate amount
• Korean shrimp paste appropriate amount
• whitebait sauce appropriate amount
• brine appropriate amount

• slightly spicy
• pickled
• several hours
• simple

Steps for Korean pickles

1

The cabbage is split into two, and the salt water is impregnated for 4-6 hours at 1:5 hours, and the asphalt is removed for backup。

2

Add a bowl of water to the small pot, heat it up, stir it up and add wet rice powder to it, and then turn off the fire. Wet rice powder is about two to three spoons with half a bowl of water。

3

The rice paste needs to be cold and then added to the Korean pepper noodles, which are evenly mixed and ready for use. Do you have to use Korean pepper noodles? I think it's better to use it, because our chili noodles are seeded and smelly, while Korean chili noodles are only chili, so if you want to get closer, you should use Korean chili noodles。

4

In the made chili sauce, add two spoons of shrimp sauce。

5

Add two more keys of silver fish. I bought them on the Internet with pepper noodles, shrimp sauce and silver fish truffles. They're not expensive. Most of all, they want to make a tunnel smell。

6

And then you can add onions, ginger, garlic。

7

And then there's the little onions. Here's a hint. You have to use the little onions. The onions taste too hot。

8

Then it was put in the scallops, carrots and carrots。

9

Once all the ingredients have been put in place, they can be put on one-time gloves, even with the chili sauce and the ingredients. And finally, and most importantly, in a smooth sauce, sugar is added to try and put, depending on how much sauce is. And then when it's even, the sauce is ready。

10

The steps are now easier to make, and the made sauce is painted on dry cabbage leaves, which must be ploughed on a layer, with more of the root of the cabbage, less or less on the leaves。

11

After painting, I guess. The folding of the coated cabbage and the wrapping of the folded cabbage with the large leaves of the outermost layer prevent the sauce from leaking itself during the sealing process。

12

Finally, the packed cabbage is placed in a sealed box or porcelain table, which, after seven days of preservation at low temperatures, is basically available for consumption. I put it in a sealed box for five days in the fridge. I'm sure everybody's better than I am. Hey

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