Korean pickles
By VicentaLakin
Recipe Recommendations
- Chinese cabbage 2500g
- carrot
- onion a quarter of a
- leek a small handful
- Apple half a
- pear half a
- glutinous rice flour 100 grams
- Korean chili powder 150 grams
- shrimp paste a tablespoon
- fish sauce one capful
- hot and sour
- pickled
- several hours
- ordinary
Steps for Korean pickles
1
The large cabbage shows a clean dry asphalt, cut to one quarter or one sixth, indicating a flat spread of salt in the right amount, and a pickle of three to five hours (one night in winter)2
I like to look more granular, so I cut it. The cauliflower cut between 1:05 and 2 cm. Long3
Get the materials ready4
The rice powder is boiled in a small pot of water to be translucent5
Shrimp cut6
Put the pepper powder in the rice paste and mix it with the fish bar, cut the veggies and shrimp sauce. It's dry at this point, and you can mix it with water from pickled cabbage for about an hour7
Put your gloves evenly on the pickled cabbage, and you can eat it in pickles or in a box sealed for 10 days or more