Korean cabbage

Recipe Recommendations

• cabbage a
• Korean Chili Noodles appropriate amount
• glutinous rice flour appropriate amount
• garlic few cloves of
• fish sauce appropriate amount
• pears half a
• shrimp paste appropriate amount
• Korean hot sauce
• leek few
• onion half a
• carrots half a
• Apple half a
• white radish half a
• salt appropriate amount
• sugar appropriate amount

• hot and sour
• pickled
• a day
• simple

Steps for Korean cabbage

1

I bought a bunch of hot cabbage on the Internet, and some Korean sauce I like

2

Washing fresh cabbage a little bit, then using a knife to make it all four, removing the scoundrel, the hardhead in the middle, turning it all four with a knife, turning it into a piece, evenly plaguing the salt, especially on the cabbage。

3

The saline-painted cabbage requires eight to nine hours of constant temperature until the cabbage collapses and kills the water in it, bearing in mind that hot cabbage is made without oil。

4

Start handling onions, carrots, carrots, apples, pears, garlic, in which carrots, carrots and cherries are washed and cut

5

Pears, apples, garlic

6

Cutting fruit, onions, and Korean shrimp sauce in the middle of a mud-drinking machine, putting a few spoons of sugar in the mud. Although pear apples themselves are sweet, they turn acid after fermentation. I like sour sweets

7

When the rice powder is fixed to water, it is mixed with a small fire in a flat pan, which must be kept alive for a certain period of time, otherwise it will be easy to break up, and when it becomes a transparent paste, it will be closed。

8

Then put mud and Korean chili paste, Korean chili sauce, knobs, rice paste and fish truffles, carrots, white carrots, etc. into the sauce mixed into pickles

9

Scatter the dense sauce evenly on the pickled cabbage, mainly in the infarction, where the leaves can pass, and then seal it on a few layers with a moist film, and then put it in the freezer for a day

10

It is said to be available the next day after a week of frozen fermentation in the fridge, but it's not fermented with sour pickles, but it's not fermented enough, so it's recommended to put it in the fridge in cold fermentation, so it'll be super tunnel, authentic weather is not hot in the lake, it's only 22-24 degrees in the room, but it's raining in the middle of the week

11

I'll give you some chopsticks for a week, and, uh, really good food, sweet spicy, sweet sour, very appetizing

Korean cabbage Make Tips

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