Korean pickles
By VicentaLakin
I didn't do that. It's a very varied work. I just made it easy, but it tastes good! Pickles can be cooked, pickles can be made, and so forth
Recipe Recommendations
- Chinese cabbage one
- Kimchi sauce 1 bag
- salt a little
- slightly spicy
- flavoring
- several days
- simple
Steps for Korean pickles
1
One for the cabbage2
Pickle sauce, a pack of hot cabbage sauce, sold online。3
The cabbage should be washed and the large leaves removed。4
Cut in horizontal。5
Cut into big pieces, you don't have to cut pretty。6
Cut it. It's full of big bowls of cabbage with 80% water. You'll see。7
It's salted. It's three times more salt than usual。8
I've split two basins so easy to mix, each one to two spoons of salt. When you're salted, you shake the cabbage, and in 45-60 minutes, you get plenty of water9
The cabbage was washed with water, washed with pure water and squeezed with its hands to water, at which time the salt was almost gone and a large pot was less。10
Half a bag of sauerkraut sauce, half a spoon of salt, salt in the sauce。11
It's like this12
One big cabbage ends with two bowls。13
It's cooler than a refrigerator, if it's hot in some places, it's cooler, and it's open for 5-6 days. I like a little pickles with a little sour。