Korean pickles
By VicentaLakin
A lot of superb cabbage in winter, especially after New Year's. So it's a way to diversify the cabbage, take one of the biggest ones, make a Korean pickle, make sure that the next morning is at least half a month
Recipe Recommendations
- Chinese cabbage one
- Apple one
- Jiang halves
- salt 3 tablespoons
- sugar appropriate amount
- glutinous rice flour 1 bowl
- chili powder half a bowl
- shrimp paste appropriate amount
- hot and sour
- pickled
- several days
- simple
Steps for Korean pickles
1
The big cabbage washes it up one by one
2
Let's start salining and salinating and get the water out of the cabbage as soon as possible
3
An apple and a half of a ginger cut into tiny little ding. Okay
4
Hot water in the pot
5
And then we'll add the platinum powder and the fire will boil
6
Add a big spoon of shrimp sauce
7
When the millet is cooked, we'll have a ceasefire
8
Add Apple Particle
9
Add pepper powder
10
It'll be cold when it's even
11
The pickled cabbage squeezed and dried, and placed a pepper paste in the container and a cabbage
12
Then we'll have a hot pepper and a cabbage, and we'll put on a fermentation