Korean pickles
By VicentaLakin
Recipe Recommendations
- baby vegetable two
- Apple a
- pear a
- leek a small handful
- chili powder 150g
- ginger slices appropriate amount
- garlic appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- fish sauce appropriate amount
- glutinous rice flour 50g
- slightly spicy
- pickled
- several days
- simple
Steps for Korean pickles
1
Raw materials。
2
All four copies after the dolls are washed。
3
The salt on the surface is even。
4
Pickled for 12 hours. Pour out the salted water。
5
Each small dish will be immersed in cold water and will wash the extra salt on the surface。
6
All washed and dried。
7
Caucasine, garlic cutters, apples, pears。
8
Fish truffles are added to the pepper paste, and apples, pear, pickles, ginger and garlic, sugar, salt-soft。
9
Good food side by side。
10
The rice powder is mixed with water and mixed into rice water。
11
It's in a non-stick pan, and the little fire boils into a paste。
12
The rice is mixed evenly in the food mix before it pours in。
13
Put on one-time gloves and paint the flat rice on the doll food, mainly with its roots。
14
Once all is processed, they are placed in a sealed container, fermented at constant temperatures for 24 hours, then stored in a refrigerator, which is normally available for one week。Korean pickles Make Tips
1. You can also use napa cabbage for pickling; however, compared to regular cabbage, baby cabbage is more tender and has more leaves than stalks.
2. After the salt draws out the moisture, for the sake of hygiene, it is best to rinse with cooled boiled water or purified water; do not use tap water.
3. After rinsing, taste the flavor. If it is too salty, rinse it again; if it is too bland, add a small amount of salt as needed.
4. Be sure to squeeze out the moisture after rinsing; otherwise, it will easily release water during storage.
5. For long-term storage of pickled foods, it is best to use airtight glass containers, as they are less likely to react with the ingredients and affect your health.