Korean pickles
By VicentaLakin
The children's shoes that like to watch the Korean play will certainly be seduced by the variety of foods in the play, in which Korean pickles have a fairly high prevalence. Pickles are not a complicated process. They can be used for cooking, soup, congee, cooking, so many functions, soft tastes and abundance. I like them as food。
Recipe Recommendations
- Chinese cabbage 1 tree
- green onions 1 tree
- Apple in 1
- oranges in 1
- garlic 1 head
- Jiang appropriate amount
- salt 400g
- sugar 100g
- chili powder 300g
- fish sauce 150g
- Fresh shrimp paste 3 scoops
- corn starch 30g
- slightly spicy
- pickled
- several days
- ordinary
Steps for Korean pickles
1
The whole cabbage is half-cuted, and then the salt is evenly painted on each leaf, especially in the incision. Placing salt in a clean tub fills with water in a preservation box, rinsing on cabbage, washing after six to eight hours of pickle and drying water. To be used。
2
Preparation materials: fish plume, starch, salt, sugar, pepper powder, shrimp sauce, ginger, onions, garlic, apples, oranges
3
It's easier to use a little tool like this to make apples, ginger, garlic, all of it, if there's a blender in the house。
4
That's the fuzzy stuff
5
Cut the onions into inches of silk, to be used
6
All raw materials except cabbage are placed in a clean basin, starch is converted to water starch, slowly poured into the material, and all materials are evenly mixed and ready for use. (In small hints here: salt, sugar, pepper powder in batches until it's changed according to the individual population, and fish dew is salty, so the salt must not be too high once)
7
Cut the dried cabbage into the right length (generally, the entire leaf is not cut off in the Korean play, which is to facilitate future feeding)
8
Set the cabbage in batches, mix it, and make sure that each dish is covered in pickles。
9
That's how much you mix up
10
Put it in a box, put it in a fridge and eat it for about six days。Korean pickles Make Tips
1. Salt, sugar, and chili powder must be added in batches according to personal taste. Also, take into account the saltiness of the cabbage after pickling; if the cabbage is too salty, you must reduce the amount of salt and fish sauce in the seasoning.
2. From a health perspective, the nitrite content in kimchi peaks on the 9th day and then gradually declines, essentially decomposing after about a month. However, pickling kimchi for too long will affect the texture, so if you can't resist it, don't eat too much at once. Health comes first.