Pickles
By VicentaLakin
Korean-style pickles are mostly spicy, and they are suitable for a barbecue。
Recipe Recommendations
- Apple one
- pear one
- onion one
- leek 1 handful
- Jiang 1 small piece
- garlic 1
- coarse chili powder 1 handful
- Fine chili powder 1 handful
- glutinous rice flour 50g
- cabbage 1
- white radish 1
- fish sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- shrimp paste appropriate amount
- maltose appropriate amount
- hot and sour
- other
- several hours
- simple
Steps for Pickles
1
Carrot sliced, salted out of water。
2
Cabbage washes salt water for the night, so cabbage dehydrates one day earlier。
3
I've separated the leaves from the infarction, so it's faster to dehydrate。
4
The next day, all of the pickles were cut apart from pepper powder, pickles and rice powder and placed in the wallware。
5
It's muddled with a cuisine。
6
Get a paste of pickle sauce。
7
Add chili。
8
Add the sauce。
9
rice powder with 200 g water。
10
The little fire heats up and stirs up until the flour becomes paste。
11
The rice paste is put in pickle sauce, evenly mixed。
12
Slice cut, put in pickle sauce。
13
Smash the flat pickles。
14
Squeeze the water when the radish is soft。
15
And pickle sauce is evenly mixed。
16
Load in the box, seal it。
17
The cabbage is dry。
18
And pickle sauce is evenly mixed。
19
Inverted in a preservation box sealed。
20
The cabbage is cut in half。Pickles Make Tips
If you like acid, you can eat it when you ferment. If you ferment, you have to freeze the fridge, you don't like the sour ones, and then you put them in the fridge。