Korean cabbage
By VicentaLakin
Recipe Recommendations
- cabbage a
- qingshui 600 grams
- glutinous rice flour 600 grams
- Korean chili powder 60 grams
- salt 200 grams
- sugar 40 grams
- fish sauce 25 grams
- shrimp paste 60 grams
- Apple half a
- pear half a
- onion half a
- garlic a
- leek a
- white radish half a
- medium spice
- pickled
- half an hour
- ordinary
Steps for Korean cabbage
1
Cabbage, peeling skin, not cleaning, cutting into mahjong fast, salting, salting for a day. Salt requires each line of cabbage to be evenly spread, to ensure that each piece of cabbage is salted and that the water from the cabbage is fully cut out. It's usually made of pickles, because I think it's easier to eat directly later if it's done, then cut it out when it's eaten, and it's all over the sauce, it's too much trouble cleaning, and it's done before it's done. After a day of salt pickling, the water is poured out, then washed several times, dryed, and released for two or two hours。
2
the water was 600ml, and 60 grams of zirconium powder was poured into the pot at the same time, and the fire kept mixing to prevent it from sinking。
3
Smash it evenly, become a spoon, get thick, and shut the fire。
4
After the fire was shut down, it was immediately mixed with hot pepper。
5
Smash it evenly, cool it off。
6
Half an apple, half a pear, half an onion, a piece of garlic。
7
Put it in the kitchen and put it in sauce。
8
Half a radish cheesy, and a four centimeter cut to spare。
9
Put the sauce from the cuisine in the cooled chili peppers。
10
Shrimp sauce, fish truffles, sugar drops in and keep mixing。
11
Put the white carrots and beads in the mix。
12
Smash even。
13
The pickled cabbage that was dry before it went down, mixed。
14
Let's put all the leaves on the sauce。
15
Put it in the lunch box。
16
Seal room's warm for one day and fridge for 15 days