Korean pickles
By VicentaLakin
Actually, this is the first time I've done it with that Korean introduction... except for not using that shrimp sauce or something. But I've done this pickles so many times. It's all in accordance with our Zhongqing taste. I did it today with the Korean introduction. I compared it to the Zhongqing taste. I may be Chongqing
Recipe Recommendations
- hot and sour
- mix
- a day
- simple
Steps for Korean pickles
1
It's salty cabbage... because I'm starting to forget that there's no film to upload. Buy a cabbage with salt, just half a day。
2
It's cucumber silk...
3
Chon Chetin。
4
Garlic with a juicy machine... or a hand or a ruby
5
Put it all together. How much to add to your taste
6
Sydney Chettin, I cut a little bit
7
It's rice powder.
8
When the water starts burning, put the rice powder in it, and I know it's bright
9
It's adding rice powder to the ingredients that we started to make.
10
That's it
11
I'm used to cutting the pickled cabbage into pieces so I don't have to bother eating it next time...
12
I'm putting the ingredients inside... and it's done...