Korean pickles
By VicentaLakin
It's winter, the pickle season. We're going to make more and eat it slowly
Recipe Recommendations
- cabbage one
- white radish art. 1
- leek 200 grams
- glutinous rice flour 20 grams
- scallops 100 grams
- pear one
- Apple one
- garlic one
- onion by 0.5
- salt 5 teaspoons
- sugar 2 tablespoons
- pepper powder 300 grams
- hot and sour
- pickled
- several days
- simple
Steps for Korean pickles
1
The cabbage is salted for one night, and all vegetables are washed with dried dry beak water and dried water。
2
Apples, pears, garlic, onions, boiled dry bees, put in a mixer and made mud。
3
Powdered rice is fed with 200 grams of dry beverage, and the fire is hotter and dryer。
4
Cutting vegetables into small pieces and pouring them into mud-filled ingredients and rice paste, adding pepper powder and mixing them。
5
Put it in the box, put it in the film, and put it in the freezer for a month。
6
Done, ready to eat