Kimchi
by Bean Flavor Kitchen
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Raw material diagram.
2. Wash the baby cabbage in four parts.
3. Spread salt evenly on the surface.
4. Marinate for 12 hours. Pour out the pickled water.
5. Soak each small piece of dish in cold boiled water to wash away the excess salt on the surface.
6. Wash all and squeeze dry.
7. Mince leeks, ginger and garlic, and dice apples and pears.
8. Add the fish sauce to the chili noodles, then add the apples, pears, leeks, minced ginger and garlic, add sugar and salt to taste and mix well.
9. Set aside the mixed ingredients.
10. Add glutinous rice flour to water and stir into glutinous rice water.
11. Put it in a non-stick pan and boil it over low heat until it becomes a paste.
12. Pour the cooked rice paste into the previously mixed ingredients and stir well.
13. Put on disposable gloves, and evenly spread the prepared rice paste on the baby cabbage, focusing on the roots.
14. After all the processing, put it in a sealed container, ferment for 24 hours at room temperature, and then store it in the refrigerator. Generally, it can be eaten within a week.
Tips:1. Chinese cabbage can also be used for pickling, but compared to cabbage, baby cabbage is more tender and has more leaves than vegetable stalks.
2. After salting the effluent, in order to clean and hygienic, it is best to use cool boiled water or pure water to clean, do not use tap water to clean.
3. After cleaning, you can taste the taste. If it is salty, clean it again. If it is light, add a small amount of salt.
4. Be sure to squeeze out the water after passing the water, otherwise water will easily flow out during the later storage.
5. For the long-term preservation of preserved food, it is best to use glass in the airtight container. The food is not easy to react and affect your health.
