Korean kimchi
By VicentaLakin
Recipe Recommendations
- white radish appropriate amount
- Chinese cabbage appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- leek appropriate amount
- Korean hot sauce appropriate amount
- salt appropriate amount
- slightly spicy
- mix
- several hours
- ordinary
Steps for Korean kimchi
1
Cut Chinese cabbage into 4 pieces with a knife, rinse with water, and marinate with salt for 24 hours.
2
Wash the white radish, cut it into round slices with a knife, and marinate with salt for 24 hours.
3
If you find it troublesome, you can also cut white radishes into long strips. Salt and marinate for 24 hours.
4
Wash the cucumbers with water, cut them into long strips with a knife, and marinate with salt for 24 hours.
5
Wash the leeks and cut them into inches with a knife. Peel the carrots, wash them, cut them into thin threads with a knife, and add them into the hot sauce and stir well.
6
Squeeze dry the marinated cabbage with your hands, evenly spread the mixed hot sauce onto the cabbage, marinate for 24 hours, and you can eat it after fermentation.
7
Remove the marinated cucumber, drain the water, add the hot sauce and stir well.
8
Drain the marinated white radish, add the hot sauce and stir well.