I love cooking Korean food recently
I put it on last week, the pickled sauce used to make Korean barbecue pickled meat, and the dipping sauce.
Today, on a whim, I pickled another big box of kimchi-spicy cabbage
This is the Nth time I have made it. I change the amount of ingredients every time. In fact, they all taste the same.
This time I put it here is the one that I personally think tastes the most delicious.
Korean kimchi
Recipe Recommendations
- super spicy
- pickled
- several days
- ordinary
Steps for Korean kimchi
1
Cut the cabbage in half and cut it into 4 large portions. Then spread salt evenly on the roots of the Chinese cabbage.
2
In a large basin, put 40 grams of salt, then add 1 liter of warm water. Put the salted cabbage into a brine basin. Then take a heavy object and stack it on top of the cabbage (see picture) so that all the cabbage can be completely immersed in the water. Marinate overnight.
3
The next day, remove the cabbage from the salt water. Rinse in clean water for 10 minutes. Then set aside and drain for 2 hours.
4
During the 2 hours of draining the cabbage. First, boil 50 grams of glutinous rice flour + half a cup of water. Stir while cooking. After boiling glutinous rice porridge, turn off the heat and set aside to cool.
5
Next, mix 2 thumbs-sized ginger (slices) 1 whole garlic (slices) 1/2 onion (slices) 1/2 pear (slices) 1/2 apple (slices) 1/2 cup fish sauce. The cooled glutinous rice porridge is made into juice with a grinder
6
Add 100 grams of Korean chili noodles (or 20 grams of Sichuan or Indian chili noodles) and 2 tablespoons of sugar to a grinder. Continue polishing for 2 minutes and pour into a clean poth-like container.
7
Cut 1 carrot 1 handful of leeks and 2 shallots into strips and add them to the polished juice.
8
Spread the polished juice evenly on the drained Chinese cabbage. Then place it in a large crisper.
9
Continue the previous step until all the Chinese cabbage is spread on the chili porridge.
10
Cover the lid of the crisper and wrap the entire crisper with plastic wrap. Put in the refrigerator for 4 to 7 days. You can eat it!
11
It will be delicious in a week!