Korean pickles
By VicentaLakin
Recipe Recommendations
- Chinese cabbage 1
- carrots 1 piece
- shrimp appropriate amount
- garlic head one
- ginger 1 block
- onion the 2
- Korean chili sauce 200g
- salty and fresh
- pickled
- several hours
- simple
Steps for Korean pickles
1
Big cabbage to the old leaves in the outer layer. Cut the Tegen
2
Cut into four
3
One by one, the water's out and washed
4
After asphalting, saline the vegetable leaves evenly5
2-3 hours of pickled leaves softening water
6
Scratch the extra salt of the leaves with cold water. Squeeze the leaves
7
Garlic, ginger cutters, onions, carrots, cherries
8
We'll pour a little shrimp into the container
9
We'll need a box of Korean chili
10
Join the Korean chili sauce
11
Smuggled evenly for a moment
12
Put on one-time gloves, rub the chili sauce evenly on every leaf, so each leaf covers a layer of chili. Soy sauce
13
The folding is in a clean, sealed container, and it'll be in the freezer in a week