Kimchi
1.
Chinese cabbage peels off the old leaves and divides it into four. Sprinkle a little salt on each layer and rub it. After evenly spreading, use a heavy object to press on the cabbage for 6-8 hours. After submerging the soft cabbage, soak it in saturated and cold water for 1-2 hours, so as not to be too salty! Finally, control the moisture of the dried cabbage and set aside
2.
Prepare the materials! Garlic peeled
3.
Cut leek into sections
4.
Peel and shred turnips and add salt to squeeze out the bitter water and set aside
5.
Peel and cut apples and pears into small pieces, and peel and cut onions into small pieces. stand-by
6.
Bring the 500G clear water pot to a low heat, pour the glutinous rice flour and stir evenly until there are no powder particles. Turn off the heat and leave to cool
7.
This is the finished picture of the cooked glutinous rice paste, wait to be cooled
8.
Pour 130G chili powder into the cooled glutinous rice paste and stir well to form. . . Chili sauce
9.
Pour the apple cubes, pear cubes, and onion cubes into a blender and mix into a puree. Mix the garlic and ginger cubes into a puree. spare
10.
Pour the vegetable and fruit puree and garlic puree into the chili sauce and stir evenly
11.
Pour 50ml of fish sauce and stir well.
12.
Pour in the leeks and mix well
13.
Pour the white radish squeezed out of the bitter water and stir well. 90% done! Dear
14.
Stir thoroughly
15.
Finally, evenly spread the chili sauce on each leaf of the cabbage that has been dried and put them into fresh-keeping boxes. Leave it in a ventilated place to ferment for about 3 days, then put it in the refrigerator and enjoy it slowly.
Tips:
1. Chili powder is best to use Korean special kimchi chili powder, which is different from our domestic chili in that its color is bright and not too spicy.
2. Apples, pears, onions, ginger and garlic are best to be pureed with a food processor, which is more delicious!
3. Glutinous rice paste is the key to kimchi, so make this one well!
