Korean pickles

Recipe Recommendations

• cabbage 1 tree
• leek appropriate amount
• radish 1 tree
• pear 1 tree
• shrimp paste appropriate amount
• onion 1 tree
• white sesame appropriate amount
• cooked flour paste appropriate amount
• garlic 3 tablespoons
• ginger 2 tablespoons
• Korean chili powder
• Korean hot sauce appropriate amount
• salt appropriate amount
• sugar appropriate amount
• fish sauce appropriate amount

• hot and sour
• pickled
• several days
• ordinary

Steps for Korean pickles

1

The cabbage process cuts the cabbage into half a pound and cuts it in half into a container, rubbing it on each leaf with a flat salt and then crushing the pickles with a heavy weight for six hours. Hours and then 4 hours with water to wash the cabbage and naturally dry it

2

Cut the onion onions into 4-5 centimeters and put the material in the container with sufficient mixing if dry. It's white and three to five minutes

3

I'll put all the good sauce on the cabbage and wrap the cabbage around the outer front in case the sauce gets out of me

4

Put the ready pickles in the altar for a while at room temperature and then put them in the fridge for three or five days at zero-five

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