Korean cabbage
By VicentaLakin
When the weather is cold, the cabbage is on the market, and when the pickles are made, the sour pickles can be both a porridge dish and a good helper who can untangle the intestines after the big fish. They can be done more at a time, stored in the freezer, at any time, and at any time at any cost。
Recipe Recommendations
- Chinese cabbage a
- white radish half a
- Korean chili sauce 100 grams
- Apple a
- shallots a
- shrimp skin a small handful
- white sugar 50 grams
- Jiang a small piece
- garlic 4-merous
- salt appropriate amount
- hot and sour
- pickled
- several hours
- simple
Steps for Korean cabbage
1
(a) The large cabbage removes the old gang, washes it (or does not wash it, picks it up) and distributes enough salt in four pieces (vertically) or two pieces (by the size of the cabbage), separates the leaves, picks it up for eight hours or one night, extracts a lot of water, and if the water is not enough, the salt is insufficient and then the salt is sprayed
2
The pickled cabbage will come with plenty of water, and the pickled water will be used to wash the cabbage (if not, it can be washed here) and taste it, if it's too salty to wash with cold water or clean water, as it is salty as it is, dry it with a little hand and spare it in the basin
3
Bronze, twirl, twirl, twirl, twirl, twirl, twirl, twirl, twirl, twirl
4
Sugar, Korean chili, on the side
5
Put on gloves and mix the sauce evenly
6
When a piece of cabbage is separated, a piece of radish is prepared, all of it is prepared, the cabbage is placed in a conservatory bag, the rest of the sauce is poured in, the bag is pressed, the room is placed in a cooler for one day, and the cabbage can be stored in a freezer; the cabbage can also be placed directly in the fridge, which can be eaten in two days; if you like it, you can put a part of the cabbage in front of it, and if you like it, you can put a bit of the fragrance。