Kimchi

Name: Kimchi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chinese cabbage; 1 piece radish; Some chopped green onion; Some Chives; Some ginger; Some garlic; Some apple; Some Sydney; Some kelp; Some Dried fish; Some Fish sauce; Some Sugar; Some salt; Some Chili powder; Some Glutinous rice flour

by Fu Yixin_cRWSEb

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Longing to see the beautiful scenery of Xuexiang in Harbin, I couldn't help but understand the food there, such as frozen pears, frozen apples, frozen tofu... all kinds of jelly, as well as pork stewed vermicelli, spicy cabbage. But I was very warm and looking forward to it, so I went to the vegetable garden to pick a few cabbage, and started to make Korean kimchi, the Chinese spicy cabbage. "

Kimchi

1. Wash the cabbage and cut it in half. Spread each leaf evenly with coarse salt.

2. Marinate for 6-8 hours until the cabbage can bend. Wash the salt from the leaves to remove water for later use.

3. Wash the garlic, ginger, apple, pear, dried fish (better with shrimp paste), cut into pieces, as well as appropriate amount of sugar and salt, and put all into a blender and stir into a paste.

4. Cut green onions and leeks into sections, peel and shred radishes.

5. Put the kelp in the pot and open the lid and cook for 15 minutes. Remove the kelp and add the glutinous rice flour to boil. Pour out the bowl, stir well with the chili powder and fish sauce.

6. At this time, add the shredded radish, leek and green onion, and mix well with the apple and snow pear paste.

7. Open the cabbage leaves, spread the chili sauce evenly on each cabbage leaf, and store it in an airtight box.

8. After a week of marinating, the finished product came out. It was crispy, spicy, sour and sweet, and paired with pork belly, it was really delicious.