Korean pickles
By VicentaLakin
It seems successful to think about making this Korean pickle. Korea ' s cuisine is full of cuisine, cuisine, drinkable, digestible, stomach-breeding, adequate nutrition, prevention of artery sclerosis, reduction of cholesterol and elimination of a variety of diseases such as excess fat. The cuisine represents the Korean culture of cooking. Given its geographical location, which is cold in winter, long in duration and short in fruit and vegetables, Koreans use salt to make vegetables for winter。
Recipe Recommendations
- cabbage appropriate amount
- carrots appropriate amount
- Apple appropriate amount
- onion appropriate amount
- glutinous rice flour appropriate amount
- leek appropriate amount
- white sesame appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- shrimp skin appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- Korean hot sauce appropriate amount
- chili powder appropriate amount
- salt appropriate amount
- hot and sour
- pickled
- several days
- simple
Steps for Korean pickles
1
One large cabbage, tore away the yellow leaves from the surface. Cut off to the raisin, torn every piece down, washed all over the water。
2
A single piece of dried cabbage is sprayed with a layer of salt (the packaging is a little small, so the cabbage is all in half) and a single piece is placed in a large container until all the leaves are set。
3
Cover the lid or keep the film and put it in the freezer overnight. The following day, a large amount of moisture was extracted from the container。
4
When the pickled leaves are immersed in pure or cold water。
5
Squeeze dry water。
6
40 g of rice powder mixed with 400 g of water (1:10) and then a small fire mixed with cooking. it'll turn off fire when it's boiled。
7
The remaining temperature then continues to mix into a slimy, sticky state, and drys to completely cool。
8
Carrots, apples, onions cut. Ginger to the skin。
9
Cutting up vegetables and vegetables, together with greasy garlic and ginger, are added to the cuisine to make mud。
10
The cold rice paste is mixed with pepper powder。
11
Add Korean spicy sauce again。
12
Into the tumbled mash。
13
Add shrimp skin。
14
Add pelican oil blending。
15
Add white sesame, sliced garlic seedlings, white sugar, blended, or pickled sauce。
16
Each linen covers a piece of sauce with a brush or hand on both sides of the line until all the cabbage has been painted. The cabbage coated with the sauce will be properly coded in the middle of the container and will then be covered with a thicker layer of sauce on the surface, covered with a lid or a shampoo, room warm fermentation for 2-3 days (1 summer room temperature and 3-5 winter days) and then filled in a smaller box with better sealed properties, starting after 5-7 days in the refrigerator and eating within a month。