Homemade Korean cabbage
By VicentaLakin
I don't like apples or pears or anything. With cabbage. It tastes good after a little fermentation
Recipe Recommendations
- Chinese cabbage half a piece of
- garlic 1 head
- ginger powder half a spoonful
- sugar two spoonfuls
- salt appropriate amount
- chili powder appropriate amount
- medium spice
- pickled
- ten minutes
- simple
Steps for Homemade Korean cabbage
1
Cut the cabbage, put it in the basin, put it in salt, don't recommend stainless steel basins, and salt will leak it. It's even. Put on one night. The next day, a lot of water will come out. Attention, the whole process is oil-free. Otherwise it'll rot。
2
Add pepper powder, sugar, garlic, ginger powder。
3
Load the vessel. Fermentation for two days. Go to the fridge and keep it. I'm ready。