Korean pickles

Recipe Recommendations

• Chinese cabbage 1 tree
• Apple one
• pear one
• onion half a
• leek 1 handful
• white radish half a
• garlic 2 head
• Jiang 1 small piece
• chili powder 130g
• glutinous rice flour 50g
• sea salt appropriate amount
• fish sauce 50ML

• slightly spicy
• pickled
• a day
• ordinary

Steps for Korean pickles

1

The cabbage strips off the outer leaves and splits into four. A small amount of salt platinum is sprayed in each layer, which is evenly painted and pressed on the cabbage for six to eight hours. One or two hours of saturation and cold water after flooding the cabbage to avoid salt! Finally, the dry cabbage will be watered

2

Prepare the material! Garlic skin

3

The pickles

4

The radish goes to the twirl and adds salt to the water

5

Apples, pears, pelts, onions. To be used

6

THE BOILER BOILED THE FIRE IN 500G OF WATER, POURING INTO THE POWDERED RICE AND QUICKLY MIXING IT TO DUSTLESS PARTICLES. TURN OFF THE FIRE AND COOL

7

Here's a map of the rice made

8

130G PEPPER POWDER POURS INTO COOLED RICE PASTE AND IS FULLY MIXED. CHILI SAUCE

9

Apple, pear, onion, together, are mixed into mud, garlic and ginger. Stand by

10

Smuggle the veggie and garlic mud into chili sauce

11

the inflow of fish is 50 ml evenly mixed。

12

I'm pouring it in

13

Pour in the white radish that squeezes out the bitter water and mixs it in a full and balanced way. 90% complete! Kiss

14

Full and even mix

15

Finally, the chili sauce is evenly applied to each leaf of the dried cabbage, which is packed into a preservation box. Put it in the ventilator for about three days, you can put it in the fridge

Korean pickles Make Tips

Recipe Categories

• Soak pickles
• appetizer recipes
• foreign food
• Kid Friendly Recipes
• Elderly recipes
• Korean cuisine
• banquet dishes