Korean pickles
By VicentaLakin
Recipe Recommendations
- Chinese cabbage an
- Apple of 2
- fish sauce a bowl
- chili noodles 240 grams
- garlic two
- white sugar 40 grams
- white radish a
- white pear of 2
- glutinous rice flour 60 grams
- large-grain salt several
- ginger several
- slightly spicy
- sauce
- an hour
- ordinary
Steps for Korean pickles
1
Washed cabbage cuts up to four petals to half, plastering each layer from root to leaf for 10 to 12 hours. Let the salt fully separate the water from the cabbage。
2
Two apples, two pears, and then wiped and cut. It's easier if you have a blender. You can cut the pieces。
3
Two heads of garlic, a few gingers, chopping them up。
4
60 grams of platinum powder, plus 500 grams of water, is prepared by a small fire, which is constantly mixed to prevent the bottom of the pan. It'll turn off the fire when you see the millet powder. (if not claimed by the family, about 1:3)
5
Chili powder and fish are bought at supermarkets, usually at Korean supermarkets. If you can't buy pepper powder, use 120 grams of pepper noodles and 120 grams of pepper noodles。
6
Apples, pears, ginger, garlic, 240 grams of pepper powder, rice paste, a bowl of fish, 40 grams of white sugar, mixed in one basin。
7
This is what it looks like
8
Wash the cabbage with fresh water twice until you feel salty
9
THE WHITE RADISH USED TO BE BRACKISH, BUT IN HALF AN HOUR. WASH THE RADISH WITH FRESH WATER TWICE UNTIL IT FEELS SALTY
10
I'll put on the spicy sauce on every level of the cabbage and ferment it for 1-2 days. If you like it sour, you can ferment for a few more days。
11
We'll mix the spicy sauce with the radish and leave it alone for 12 hours。