I'm going to my mother-in-law's house in Hangzhou to spend the Chinese New Year, so I'll drive tomorrow. It's more than two hours 'drive and I won't be back until the fourth day of the first month. My mother-in-law's house has no Internet, so I probably rarely use the Internet during this period, but I will definitely miss everyone. This year, I have met many friends on the forum and shared my life with you. I feel so happy. Thank you all! Although we come from different cities, we never feel any distance in our hearts. We are sincere and we love life. Because of you, life is more colorful!
Because of the traffic jam, it has been a long time since I went to the place to learn to make kimchi, so the photos are not very comprehensive. Southerners are still very unfamiliar with this. Me too. The most important thing is to take this opportunity to wish home my early years and Happy New Year!
kimchi
Recipe Recommendations
- white radish appropriate amount
- carrots appropriate amount
- Sydney appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- shallots appropriate amount
- leek appropriate amount
- chili powder appropriate amount
- fish sauce appropriate amount
- shrimp paste appropriate amount
- white granulated sugar appropriate amount
Steps for kimchi
1
Put the glutinous rice flour in clear water, then turn on low heat, stirring constantly to avoid agglomeration.
2
Pour in the seasoning prepared in advance.
3
Add in shredded white radish, shredded carrot, shredded pear, shredded leeks, shredded spring onions, and mix well.
4
Spread evenly on the cabbage that has been marinated for 8 hours in advance, one leaf at a time;
5
Leave it for a few days and you can eat it. (Cabbage needs to be cleaned in advance and marinated with salt for 8 hours)