Korean pickles
By VicentaLakin
It's perfect with the Korean barbecue and the raw
Recipe Recommendations
- Chinese cabbage 1 tree
- salt 10 scoops
- Chili sauce powder 50 grams
- onion one
- carrots one
- white radish one
- Apple 1/2
- glutinous rice flour 5 scoops
- Korean hot sauce 3 scoops
- leek 10 section
- medium spice
- pickled
- several days
- senior
Steps for Korean pickles
1
Two spoons of hot sauce2
All cut and cut。3
Put all the salt on the side, pickle for about 10 hours。4
It's pickled cabbage, it's going to come out with a lot of water, and it's going to pour out, and it's going to run out again, and it's going to be on the side。5
The amount of rice powder depends on the amount of cabbage. Put cool water in the pot and mix it evenly。6
Heat while heated (lightly or in a fire, the fire will roast) to the powdered rice7
Half apples and onions, pickles, carrots and carrots. If necessary, mixers can be used to mix it. But I prefer cutting because it's more like the Korean TV. The material is ready。8
It's time to turn off the fire and use the rest of the heat on the stove. Add pepper powder。9
Two spoons of hot sauce10
All cut and cut。11
Smash, when you mix it, you squeeze it so hard that all kinds of sauce fit into the sauce. It's a product painted on big cabbage。12
One layer of sauce。13
Take the sealed box。14
Three-to-five cabbage can be loaded with a box。15
Put it in the freezer and pick it up for 2-3 days。