Homemade cabbage

By VicentaLakin

Homemade cabbage
SOUR SPICY, WHICH IS A FOOD FOR KOREANS FROM GENERATION TO GENERATION, CONTAINS RICH INORGANIC ITEMS SUCH AS CALCIUM, COPPER, PHOSPHORUS, IRON, ETC., WHICH PROMOTES THE ABSORPTION OF VITAMIN C AND VITAMIN B

Recipe Recommendations

  • cabbage appropriate amount
  • red pepper appropriate amount
  • salt appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for Homemade cabbage

  • 1
    The cabbage is cut from the root cross into four pieces, and each one is cut from the middle of the root to the leaf, without cutting off the cut cabbage to soak in the water, washing the dried water into the tub (with a pickle cask best) and spreading the salt evenly, making sure that every leaf is covered with a lid for one day, pouring the water down for another two days
  • 2
    Dry pepper cut, ginger and garlic cut to shreds. Three heads
  • 3
    The water from the cabbage doesn't have to fall. The material is painted on each leaf, repositioned so that the root of the cabbage is in the water, made to the same extent as each leaf, sealed up and ready for consumption in 20 days

    • Homemade cabbage Make Tips

    Do not allow the kimchi to come into contact with oil during the fermentation process. To prevent nitrite poisoning, please ferment for more than 20 days before consuming.

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