Korean kimchi
By HoseaKuvalis
Ingredients: salt,Apple,Chinese cabbage,chives,MSG,Jiang,sugar,garlic rice
Recipe Recommendations
- Chinese cabbage appropriate amount
- Jiang appropriate amount
- chives appropriate amount
- Apple half a
- garlic rice appropriate amount
- salt appropriate amount
- MSG a little
- sugar a little
- slightly spicy
- pickled
- several days
- simple
Steps for Korean kimchi
1
Prepare a Chinese cabbage.
2
Cut the cabbage in half, then cut into small strips and connect it to the heart of the cabbage. Wash it with water.
3
Spread the washed Chinese cabbage evenly with salt on each leaf (very little salt), press it, and cover it with a vegetable pocket and marinate overnight. (The purpose is to make the Chinese cabbage come out of water, so that the pickled kimchi will be very refreshing)
4
Ingredients used to prepare kimchi: Hongfantian chili sauce, chives, apple slices, garlic slices, ginger slices.
5
Put all the kimchi ingredients into a large container, then add a little MSG (you can not eat MSG), a little sugar and a little salt, and mix well.
6
Rinse the salt of the Chinese cabbage that has been marinated overnight with water, squeeze out the water, and evenly spread with the mixed kimchi ingredients.
7
Finally, put the cabbage coated with kimchi sauce into a cleaned bottle, cover it, and place it in the refrigerator for three to four days.
8
The kimchi taken out three days later is spicy, crispy and delicious. Salty is just right. It's good for making hors d'oeuvres before dinner. It can also be used to stir-fry Shanghai rice cakes, and roasted yellow croaker with kimchi is also very delicious.