Korean pickles
By VicentaLakin
I've been trying to make pickles for a long time, and I haven't acted. This year, my father's cabbage harvest is coming up
Recipe Recommendations
- Chinese cabbage
- glutinous rice flour 100g
- water 500G
- corn syrup 70g
- coarse chili powder 100g
- Fine chili powder 100g
- Chili pepper powder 30g
- shrimp paste 50g
- fish sauce 70g
- Apple half a
- pear half a
- garlic 210g
- ginger 50g
- white radish appropriate amount
- onion appropriate amount
- chives appropriate amount
- leek appropriate amount
- slightly spicy
- pickled
- several days
- simple
Steps for Korean pickles
1
two of the cabbage, weighing 1836g, cut the bottom of the cabbage and tore it with the hand。
2
The large cabbage leaf, torn with its hand, is the whole piece, and the blade cuts the leaves. Big cabbage, four copies。
3
large granulate salt of 80g is sprayed in each linen of cabbage for about 7 or 8 hours (reduced and reduced in the case of fine salt) and spreads a little more near the cabbage, all of which are covered with heavy weight. every half hour or an hour, up and down, so as to prevent excessive pickle time and salt absorption。
4
Pickles to soften the cabbage. Water to wash the salt from the cabbage and go to the pickles. Taste the cabbage, you'll have to use less when you're salted。
5
One hundred grams of rice powder with 500 grams of water and 70 grams of corn syrup are boiled for about five minutes, to the point where the rice is thick and thick. Those without corn syrup can be replaced with sugar or honey, but less. In short, it is appropriate to add according to its own taste。
6
200 g white radish, 70 g onions, 20 g onions, 20 g onions
7
half a leather apple (110g), half a pear (115g) ginger 50g and garlic 210g. put all the material in the mixer and break it。
8
100g paprika powder, 100g paprika powder, 30g spicy pepper powder, 50g shrimp sauce, 70g fish truffle。
9
In the crumbs (crumbs of apple pears and garlic) they are placed in carrots, onions, onions and scallops, followed by paprika powder, pepper powder, shrimp sauce, fish barter, and rice paste. After the sauce is finished with two cabbages, about half of it is left。
10
We'll put the pickles on every level of the cabbage, not too much. Cover it and ferment it in the shade。
11
The pickles are then placed in a preservation box in the fridge. About 3-7 days from now。