Homemade Kimchi

Name: Homemade Kimchi
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 Chinese cabbage; 1 bag of 50g each time Korean chili noodles; 1 bag of 50g each time Glutinous rice flour; 1/2 a bag at a time Coarse salt; 50 tablets per bottle Fish sauce; 2 pcs apple; 2 pcs pear; piece ginger; 4 pcs garlic; A handful Chives; 2 pcs Yellow radish; 2 pcs radish; Some water; 100g Korean Ramen

by Sister Hanxi

4.8 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Haha, every time I watch a movie, I see those Korean actors who eat kimchi gluttonously. So I learned how to make kimchi, which is a little troublesome but too delicious. It is much better than supermarkets and Korean restaurants, and it seems that they are not so delicious and so expensive. Everyone, let’s learn it 😄 it’s quite simple, huh, with the addition of a sentence, the seasoning I said can be made several times 😄"

Homemade Kimchi

1. I just started to learn two cabbage, and let go of the most confessed leaves of cabbage.

2. Cut the cabbage in half and cut in the middle of the half into quarters

3. Marinate the cut half and half with a layer of salted salt for 30 minutes. Wait for the cabbage to soften until the water has flooded the cabbage. Sprinkle more salt and then put the two cabbage in place and use a rock for 20 hours , When the cabbage is soft, remove and wash until the cabbage leaves are not so salty, then set aside to empty water

4. Peel the apple pear and cut into pieces, and then cut the garlic and ginger into pieces. Then stir it together in a blender...

5. Shred the yellow radish and shredded carrots, and cut the leeks into pieces.

6. Bring 100 grams of water to a boil to 50 grams of glutinous rice flour.

7. When the cabbage is empty, put all the seasonings together and stir well, then put the cabbage leaves piece by piece, put the seasoning in the box, put it in the cool place, ferment for one day, and put it in the refrigerator for one star