Korean slices of cabbage
By VicentaLakin
Pickles is a small dish for Koreans, and one of our most familiar. Of these, pickles are the most representative of Korean pickles. The variety of pickles and the variety of food products vary. This pickles is made of cabbage, hand-to-hand torn slices are easier to eat, and the process of pasting with rice is saved and simpler. And it's good enough to eat, to eat. In fact, pickles are not only good for nutrition, because fermentation produces antibacterial effects that not only make pickles more delicious, but also inhibit other bacteria in the intestine, which also cleans the stomach, but also helps prevent adult diseases, as well as obesity, hypertension, diabetes and cancer in the digestive system。
Recipe Recommendations
- slightly spicy
- flavoring
- several days
- ordinary
Steps for Korean slices of cabbage
1
The pickles are torn with salt water and can be held on top for seven to eight hours。
2
The cabbage becomes softer and dryer。
3
Get ready for the spices。
4
Apples, pears, onions, garlic, ginger, put in the mixer。
5
It's a mess
6
Take a clean container and put it in pepper powder, onions and mixed mud。
7
Join Korean sugar.
8
Add crab sauce。
9
It's not like we're going to be in the middle of something
10
Then you put it in a cabbage。
11
Until the cabbage is evenly coloured and stored in a sealed box in a freezer, at any time。Korean slices of cabbage Make Tips
It is best to tear the cabbage into small pieces by hand instead of cutting it with a knife, as cutting can leave a metallic taste. To help the cabbage absorb the salt while pickling, you can place a heavy weight on top. I fill a resealable bag with water, seal it tight, and place it on top; it is simple and easy. If you do not have the crab roe sauce I use, you can substitute it with shrimp sauce. If you do not have Korean rice syrup, use honey instead.