Korean pickles
By VicentaLakin
In order to make pickles, the primary choice should be fresh and delicious cabbage and radish. When choosing cabbage, care should be taken that cabbage has to grow to the side (fat), that the root dent is heavier, that the hard internal cabbage is good cabbage, and that the normal is about 1.5 to 2 kg of radish depending on the size of the sideline and the softer of the texture. And the leaves above shall not be smote, but the lower half shall be round, with less hair, and sweeter radish. 3. Small cucumbers shall be chosen for a long, straight and symmetrically thick mass, with the sharpest stings being preferred。
Recipe Recommendations
- Chinese cabbage the 2
- salt 2 cups
- water
- radish 1/2
- carrot 1
- leek 60 grams
- shallot 60 grams
- gin 2 tablespoons
- Fine chili powder half a cup
- coarse chili powder a cup
- fish sauce half a cup
- shrimp paste three teaspoons of
- sugar 1 tablespoon
- glutinous rice paste 2 cups
- garlic 15 petals
- Jiang
- onion half a
- Shuili half a
- medium spice
- pickled
- a day
- senior
Steps for Korean pickles
1
Removes the bruises from the top of the cabbage and cuts about 15 cm deep at the bottom with a knife。
2
Tear it in half。
3
Spill the leaves and white with salt。
4
Some two hours after the bottom was immersed in salt water。
5
They're all immersed in salt water for 5 to 6 hours, and the cabbage is soft (not too salty, tearing down a small piece of water and cleaning it up, just taste it a little salty)。
6
Cleaning up with water, with approximately 1 to 2 hours of asphalt available on the screening network。
7
cinnamon, onions cut 4 cm, pepper slice。
8
Carrot Chase, back up。
9
Put all the casserole sauce in the juice machine and turn it into casserole sauce (the same effect on cold rice and rice paste)。
10
In pickle sauce, radish, onions, pickles are slowly mixed。
11
Put the mixed sauce on each leaf of the cabbage, find a container and put the covered cabbage flat in the container, one layer of stacking, and put a lid on it and wait for it to grow。
12
Placing mixed cabbage layers in containers, pressping them with their hands and saving them in room temperature, will soon ferment。Korean pickles Make Tips
We don't buy skinny, tall cabbage, summer cabbage. Because of the heat of summer, cabbage is perishable, so most cabbage is. We all know that formaldehyde can cause cancer, and never eat it, unless you go to the farm and buy it directly with the farmer, and eat it. If you're new, you make two large cabbages, you're gonna be busy, you don't have enough containers, you can make one, you can save the rest of the pickle sauce, you can make another one next time。