Korean pickles
By VicentaLakin
SPECIAL FEATURES OF KOREAN PICKLES: BEAUTIFUL COLOUR, SOUR SWEETNESS, CUISINE, GARLIC RICH IN VITAMINS A, B, C, AND HEALTHY YOGURT AND LARGE AMOUNTS OF PLANT FIBRES, WHICH ARE FERMENTED NATURALLY
Recipe Recommendations
- Chinese cabbage 3000 grams
- white radish 500 grams
- carrots a
- Apple of 2
- leek 100 grams
- garlic of 3
- ginger 2 blocks
- salt 70 grams
- Korean chili powder 100 grams
- fish sauce 60 grams
- white sugar 80 grams
- slightly spicy
- pickled
- several hours
- simple
Steps for Korean pickles
1
The cabbage goes to the leaves, the cutlery
2
Carrot. Carrot cut
3
Fish truffles, sugar, garlic, ginger ready
4
Ginger shaves off the skin, garlic strips off the skin, pickles cut
5
Korean pepper powder
6
The cabbage cut large pieces of water out of salt for three hours
7
Ginger, garlic and a rinse
8
The apple cooker made mud
9
3-hour pickled cabbage, radish dry water in the container, with all the blends. even
10
A few more tweaks
11
Loaded in oilless, waterless containers
12
Cover, water seal, room warm fermenting, five, six days in the fridge, five, six days in
13
It's pickled picklesKorean pickles Make Tips
Pickle fermentation time: 5 or 6 days in winter and 2 days in summer, fermented pickles must be kept in the fridge to store fish lids that are salty, and can be controlled by your pickled cabbage and salt