Korean pickles
By VicentaLakin
Korean pickle specials: salt and sour, fragrance. TV shows with a sense of 11 - [Consumer Promulgation] While it's on, it tastes like iced barley (20121011)
Recipe Recommendations
- chili powder 1 bowl
- cabbage 1
- Jiang 1 block
- garlic the 3
- shallots a
- coriander a
- large-grain salt 3 tablespoons
- sugar 1 tablespoon
- chicken essence half a spoonful
- medium spice
- pickled
- several hours
- simple
Steps for Korean pickles
1
A big cabbage
2
Straight across the root, stripping off the outer cabbage, slitting it up and making the whole cabbage half
3
One layer into the big salt
4
A little salt water, a little bit of it, and a little bit of it
5
Finish washing, dry water, start making chili sauce down there
6
Burn a pot of open water and mix it evenly in pepper powder
7
Join onions, ginger, garlic, and mix it evenly
8
Add the sauce and put a layer of chili sauce on the tardled cabbage
9
It'll be in the fridge in a couple of hours