Korean kimchi

Recipe Recommendations

• Chinese cabbage 10KG
• red pepper 1.5KG
• carrot art. 1
• white radish art. 1
• ginger 100G
• garlic 100G
• leek 300G
• white granulated sugar appropriate amount
• salt 3 packs

• original
• pickled
• several days
• ordinary

Steps for Korean kimchi

1

1: Chinese cabbage, one open for eight, air dry (rainy) or dry (sunny) in a way that suits you, for 1 day. 2: After drying, separate each vegetable leaf, sprinkle with salt, and place it in a container., press it with a heavy object and pickle it overnight. (Remove the raw taste and juice of the vegetables themselves)3: The next morning, there will be a lot of vegetable salt water in the container, so find a faucet and flush until the salt taste on the cabbage is very light. The flushing time is about 4-5 hours. 4: Dry or air dry (8 hours)

2

Preparation while flushing (all above steps): Slice white radish, marinate with salt for ten minutes, and rinse until tasteless. Then, air dry or dry

3

Cut the carrot into strips, slice the ginger into slices, cut the garlic into head and tail, and place it in a basket----air-dry or sun-dried

4

Cut the red pepper into head and tail, open the pepper body, and expose it to the sun. Remove the seeds from the juice while beating

5

Cut leek leaves into sections and dry in the sun

6

This is a picture of several materials being dried. There is a high-power fan on it, but no photo was taken.

7

The most important step: Beat the juice ingredients: ginger, garlic, Korean sauce, minced garlic chili sauce, white sugar, beat together, until it becomes a pot of mud, mix yourself if it is not delicious.

8

Last step: Put all the dried ingredients and chili juice together and mix evenly, seal and place in a crisper for 24 hours to cut! The above picture shows the finished kimchi. The characteristics of this kimchi: bright color, full of five flavors, sweet, sour and spicy, crisp and delicious.

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