Korean kimchi
By JosePfeffer
Although I don't eat spicy food very much, I like kimchi very much. Every time I go to eat Korean food, I make all the complimentary side dishes. The kimchi I bought outside was a little expensive, so I thought why not make it myself. Last week, I searched a recipe online and pickled two Chinese cabbages. It was really good.
Recipe Recommendations
- Chinese cabbage 2 trees
- radish half a
- onion 3 pieces
- leek 1 small
- garlic 1 capsule
- Jiang 1 small piece
- glutinous rice flour 1 tablespoon
- water half a bowl
- fish sauce 3 tablespoons
- sugar 2 tsp
- salt appropriate amount
- slightly spicy
- pickled
- several days
- ordinary
Steps for Korean kimchi
1
Cut Chinese cabbage into 4 equal portions.
2
Spread evenly with 2 tablespoons of salt on the roots of Chinese cabbage, then soak the vegetables in strong salt water for 1 night.
3
The next day, pick up the vegetables, rinse them quickly, and squeeze out the water.
4
Peel and shred the white radish, marinate with salt for 30 minutes, and squeeze out the water.
5
Put the glutinous rice flour into more than half a bowl of water, mix well, and cook until paste for later use.
6
Cut onions and leeks into small pieces.
7
Peel and core the apples, and stir with the garlic and ginger into a puree with a blender.
8
Mix shredded radish, leeks and onions, glutinous rice paste, apple puree, sugar, salt and fish sauce well.
9
Wear disposable gloves and evenly spread the marinade layer by layer on the cabbage and place it in a box.
10
Seal, place in a cool place for one day, then place in the refrigerator for 1 week to serve.
11
This is freshly made. It's not very spicy. It suits my taste.