Name: Kimchi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: A Chinese cabbage; 1 piece White radish; 1 piece apple; 1 piece pear; 160g salt; 1/2 onion; 5 cloves garlic; 50ml Fish sauce; 30g Dried shrimp; 1 small piece ginger; 120g Chili noodles; 30g Korean Chili Sauce; 50g Glutinous rice flour; Some Shallots

Kimchi

by Huo Wu's Floating Snow

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Summer is here, and the season for eating cold noodles is here. My husband is from Jilin and likes cold noodles very much, so I make some spicy cabbage every summer. My husband will even eat it as a pickle for breakfast. I have done it once this year, and give it to a colleague after finishing it. My husband is extremely upset and said, "You just leave me with a little bit of food for me?" Sure enough, my husband ate up everything I did in a few days. This time I plan to use another recipe to see which recipe is more delicious. "

Kimchi

1. One piece of Chinese cabbage is cleaned

2. Cut the Chinese cabbage into quarters, and evenly spread 80 grams of salt on the roots of the Chinese cabbage

3. Put water in the basin, dissolve another 80 grams of salt, and dip the salted Chinese cabbage into the basin

4. Cover the pot with a bag, press heavy objects on it, don't let the Chinese cabbage float, and marinate at room temperature for 10 hours

5. Take out the marinated Chinese cabbage, rinse well, squeeze the water and set aside

6. Add 50g of glutinous rice flour to 500g of water (1:10), mix well, then heat on a low heat, and stir while boiling; cook until a paste-like viscous state, turn off the heat, let cool until completely cooled for later use.

7. Shred the white radish, add 10 grams of salt to marinate for about 10 minutes, rinse and squeeze the water for later use

8. Cut apples, pears, green onions, and ginger into small pieces, pat a little green onions, and cut into small pieces

9. Use a food processor to puree the cut materials and put them in the shredded radish

10. Pour the cold glutinous rice paste into the shredded radish and mix well

11. Korean chili noodles, fish sauce and Korean chili sauce

12. Add fish sauce, chili noodles, chili sauce, shrimp skin and mix well

13. Then add the shallots and stir to form a uniform chili paste

14. Spread the chili sauce layer by layer on the cabbage

15. Put the coated Chinese cabbage in a larger fresh-keeping box and seal it. Place it at room temperature in summer for 1 day. After 2-3 days in winter, put it in the refrigerator for about 7 days before eating.