Universal kimchi sauce

1

Dry the small fish and chop them into pieces.

2

Bring to a boil in water and cook for another 10 minutes until tender.

3

Add cold water to make glutinous rice flour liquid.

4

Add cold water to make glutinous rice flour liquid.

5

Add the dried fish in the pan, stir until cooked (mushy), remove and let cool.

6

Peel and clean garlic, ginger, onions, and red onions.

7

Clean up the green peppers and green onions,

8

Chop ginger, onions, garlic, red onions, onions, and green peppers into finely divided pieces.

9

Chop ginger, onions, garlic, red onions, onions, and green peppers into finely divided pieces.

10

Remove seeds and pears and cut into finely divided pieces.

11

Pour all the finely divided pieces into an oil-free and water-free pan, add salt, sugar, and monosodium glutamate and stir.

12

Add chili noodles and fish sauce and stir well.

13

Add the dried fish and glutinous rice paste.

14

Stir all well, place it indoors in a dark place for half a day to ferment slightly, and transfer it to the refrigerator.

1. Vegetables need to be soaked in coarse salt water to soften. Vegetables can be added before fermentation and spread evenly with sauce. 2. Vegetables can also be added after the sauce is fully fermented. This is suitable for direct use. Vegetables should not be too big and need to be soaked in coarse salt water to soften. 3. The fermentation time depends on the temperature, and the time can be adjusted appropriately according to the situation. About 3 to 5 days is more appropriate. 4. You can add no red shallots, but add some leeks to make it very delicious. 5. The best chili powder is Korean chili powder, which is relatively red in color and suitable for spicy taste. If you like spicy food, you can add some chili rings. Chili powder is best mixed and used. 6. Dried fish can be replaced with shrimp paste, or add some dried shrimp or fresh seafood, or not. 7. If you find it troublesome, you can also break the ingredients with a blender and cut them into small dices by hand to give them a better taste when eaten. 8. It is best to make the glutinous rice paste a little thicker, because apples, pears and vegetables will come out of water.