Homemade Korean pickles
By VicentaLakin
Recipe Recommendations
- Chinese cabbage appropriate amount
- pepper powder appropriate amount
- slightly spicy
- mix
- several hours
- simple
Steps for Homemade Korean pickles
1
Make a chili for Korean pickles。
2
Fish chow
3
Four large cabbage leaves, wash the pieces and put them in the tub. Half a bowl of water with a bowl of salt and a platter of cabbage。
4
Put some water on a bigger bowl, put it on cabbage, cover it up. A few turns every half-hour, so that the cabbage is ploughed in salt water for three hours。
5
After three hours of pickled cabbage, salt water was poured out, two or three times washed with water, dry water was controlled and slightly dried。
6
Carrots。
7
Two large spoons of peppers are put in carrots and plattered。
8
Half a root of onions (or beads), one or two slices of onions。
9
姜少许、2瓣蒜、半个苹果或梨，用刨丝器最细的那一头刨成蓉，加Fish chow2小勺、糖1小勺拌匀，放入白菜内。
10
Put in the hot pepper carrots, mix。
11
Put it in onions and onions, softly blend。
12
Look, all right. Try the smell, put some salt in your own taste。
13
Load sealed containers, pressurize, cover。
14
Put it at room temperature for 1 - 1.5 days, fermenting pickles. Then put it in the freezer room and put it around three days to eat。