Korean cabbage
By VicentaLakin
The love for kimchi in Korea was extraordinary, and at first, a colleague went to play in Korea and came back with some very decent kimchi. Many people in the unit couldn’t stand the very sharp acid and spicy, but I liked it very much. Now it's easy to find Korean pickles in many large supermarkets and pickles, and buy them directly, but it's always a matter of preservatives and so on. Why don't you go ahead and show us how we're doing? When you've been waiting for a whole week, when our Korean cabbage is finally ready. I couldn't wait to pick up a piece of my mouth. “Ah!” “What's going on?” The husband is worried. "That's what I want, that's great..." I'm not sure. "Hey! Surprise me. It's amazing. Come on, let me taste it." That guy came up. "Don't say, it's delicious, it's nice, my wife makes Korean pickles..." Korean pickles produce lactate bacteria in the fermentation process that is good for our bodies, so it's also good for the body if it's edible。
Recipe Recommendations
- Yellow core Chinese cabbage 1 tree
- green apple one
- pear one
- ginger 1 small piece
- garlic 4-merous
- leek plurality of
- glutinous rice flour 1 small bowl
- fish sauce 1 small bowl
- white sugar appropriate amount
- Dried chili noodles 1 small bowl
- salt appropriate amount
- hot and sour
- pickled
- several days
- senior
Steps for Korean cabbage
1
The cabbage is cleaned and divided into an average of four equals, evenly covered with salt and salt for one night, until the cabbage becomes soft and lots of water come out. The water is poured out, the cabbage cools off the extra salt and tastes a little salt。
2
Cyan apples, pears, garlic and ginger cut the end, and the cranberry cut the part。
3
Powdered rice with proper water, burned in the pot, and slime like a slurry。
4
Dry peppers with fish truffles。
5
Add sugar and a small amount of salt, evenly mixed. The addition of salt is determined by the taste of the pickled cabbage, which is no longer salted if it is already salty。
6
I'm going to cut the apples, pears, garlic, ginger and ale。
7
Falling in cold rice paste。
8
Full and even mix. If the previous pickled cabbage tastes disproportionately, an appropriate amount of salt may be added, as required, to mix evenly。
9
A quarter of the cabbage was taken, gloves were put on or filmed, and the cabbage was evenly painted with a table full of pepper paste. The focus is on cabbage, with less on leaves。
10
Roll up the cabbage along its roots, so that the whole cabbage is treated, in sealed containers, and in preservation boxes. The first room fermented for one day and then fed in the fridge for six to seven days。Korean cabbage Make Tips
1. After the cabbage is initially marinated with salt, you can taste the salty taste first. If it is too salty, you can wash off the residual salt on the cabbage with water before proceeding with the subsequent steps.
2. Adding leeks to kimchi can help fermentation and increase the aroma of kimchi.
3. It is best to use green apples for apples. The sour and sweet ones can increase the taste of kimchi.
4. The role of glutinous rice paste can help the peppers better adhere to the cabbage and can help ferment.
5. The prepared glutinous rice paste can be as thick as paste.
6. One day for the finished kimchi to ferment at room temperature is very important. It must be fermented, and it must not be fermented at room temperature for too long.
7. If you have dried shrimps or shrimp skins, you can also crush them and put them into the chili paste to increase the aroma. My family just ran out of them, so I didn't put them.
2. Adding leeks to kimchi can help fermentation and increase the aroma of kimchi.
3. It is best to use green apples for apples. The sour and sweet ones can increase the taste of kimchi.
4. The role of glutinous rice paste can help the peppers better adhere to the cabbage and can help ferment.
5. The prepared glutinous rice paste can be as thick as paste.
6. One day for the finished kimchi to ferment at room temperature is very important. It must be fermented, and it must not be fermented at room temperature for too long.
7. If you have dried shrimps or shrimp skins, you can also crush them and put them into the chili paste to increase the aroma. My family just ran out of them, so I didn't put them.