The making of kimchi in South Korea is probably a long-standing thing. Just like the food culture of our country, Korean kimchi is also a part of the history and culture of Koreans. After years of development, the methods for making kimchi are of course different. There are many different practices.
In addition to the spicy cabbage we are familiar with, there is actually this refreshing and fast-pickled cabbage.
Pickles are easy to pickle for short time, light and refreshing, and are a refreshing side dish suitable for barbecues.
Korean kimchi
By AglaeKlein
Recipe Recommendations
- water radish 300 grams
- carrots 50 grams
- cucumber 50 grams
- Apple 50 grams
- onion 30 grams
- garlic cloves 50 grams
- ginger 30 grams
- coarse salt 40 grams
- chili powder 30 grams
- white sugar 60 grams
- slightly spicy
- pickled
- a day
- ordinary
Steps for Korean kimchi
1
Prepare all the ingredients.
2
Take a small pot and add water to boil and add coarse salt.
3
Add sugar.
4
Stir well, cook, turn on and off the heat, cool and set aside.
5
Sprinkle ginger and garlic cloves.
6
Put the ginger and garlic into the tea bag.
7
Put the chili powder into the tea bag.
8
Put the garlic ginger buns and chili powder buns into a crisper.
9
Wash and slice all ingredients.
10
Put the cut ingredients into a crisper.
11
Pour the cold sugar and salt water into the crisper.
12
Cover the crisper and place it in the refrigerator for overnight.Korean kimchi Make Tips
You don't need to make a lot of kimchi at one time. It's best to eat it in 1-2 days. It will sour and taste bad after a long time. The ingredients can also be any kind Tianji likes. It is best to use coarse salt to taste quickly. Cut the various ingredients a little thinly for easy taste.