Korean pickles
By VicentaLakin
Have you ever had any spicy Korean pickles
Recipe Recommendations
- cabbage 1500g
- white radish 200g
- onion small amount
- color pepper half a
- pear 300g
- garlic 2 head
- coarse salt appropriate amount
- fish sauce 2 tablespoons
- salty and fresh
- pickled
- several hours
- ordinary
Steps for Korean pickles
1
Pick up the cabbage first. The pickled cabbage is based on Eva's cooking methods. The pickled cabbage is washed and then laid in the scavenger for a while and drained。
2
Pears, peppers, carrots, onions cut. Each of these materials is not much, pears are half used, peppers are just for good, half green is enough (pare peppers are too expensive, poaching is about a centimetre thick, and onions are two layers。
3
They're all peeled, they're cut, they're cut, they're not crushed. I cut it to the bone, not to the garlic. That's enough garlic
4
The material of the two steps above is mixed with half a spoon of salt and a spoon of fish and is made of white pickles。
5
Smash one layer of our blends on the pickled cabbage。
6
In the mixer, half a pear and a small amount of onions are placed, and a glass of water (size of a paper cup) is poured with a spoon of fish and a small spoon of salt (approximately one-third spoon) and the mix is even。
7
Pour in our mixed juice. Put it in a pickle box and put it in room temperature (about 18-20 degrees) for one night。
8
You can eat it in the fridge two days later