Korean pickles

By VicentaLakin

Korean pickles
It's the most popular food in New Year's, fish and meat

Recipe Recommendations

  • cucumber 7
  • leek 50g
  • shrimp paste a spoonful
  • minced garlic a spoonful
  • plum juice a spoonful
  • onion a spoonful
  • fish sauce 1.5 spoon
  • chili noodles 3 scoops

Steps for Korean pickles

  • 1
    Cut the cucumber。
  • 2
    Cut the cucumber in two and then cut the cross。
  • 3
    Add big salt pickled for 10 minutes。
  • 4
    The ratio of boiled salt water is 2/8。
  • 5
    Cook the salt water and burn the pickled cucumber。
  • 6
    Burn it and get it cooled for 10 minutes。
  • 7
    Put all the sauce in the bowl and mix it evenly。
  • 8
    Cut the pastry。
  • 9
    Add sauce to the end of the cabbage。
  • 10
    Smash even again。
  • 11
    Put the sauce in the cucumber's cross。
  • 12
    The cucumbers can be stored in a box for more than three to seven days。

    • Korean pickles Make Tips

    Cooked salt water will burn the cucumber immediately and get cold and cold. The sauce must be controlled to its own taste. cucumbers are made for at least three to seven days, and it's better to feel a little sour before eating。

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