Korean pickles
By VicentaLakin
Korean cabbage
Recipe Recommendations
- Chinese cabbage 1
- carrots one
- Apple one
- glutinous rice flour 25g
- garlic 4-merous
- shrimp skin appropriate amount
- leek 15 EA.
- onion half a
- onion 2 only
- fish sauce appropriate amount
- Jiang 1 small piece
- medium spice
- pickled
- several hours
- simple
Steps for Korean pickles
1
Clean up the cabbage
2
The cabbage cuts in half from the bottom
3
Half the cabbage cut from the bottom. Don't cut it
4
Beaks soak and stay wet
5
The cabbage is salted on each leaf and salted for 3-4 hours until it is fully dehydrated。
6
Slices, carrots, onions, garlic and ginger cut to the end
7
Powdered rice powdered with water and mixed over time so as not to stick to the bottom of the pot until the powdered powder liquids were semi-transparent. Status
8
The rice powder is cooled and mixed with the same groceries
9
Add appropriate amounts of Korean pepper noodles, shrimp skin, white sugar, soy sauce, fish pixie
10
No salt from the pickled cabbage, wash it with fresh water, then put on the cabbage with the chili sauce
11
Put the cabbage in a sealed container, you can eat it, you can eat it for a few days