Kimchi
by Shu Shu's Kitchen
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Prepare wine, chili sauce, apples, sweet pears, ginger and garlic.
2. Chop garlic and ginger into mince. Cut apples and sweet pears into slices.
3. Cut the cabbage into thick sections, put them in a clean basin, add 2 tablespoons of chili sauce and salt, and 3 tablespoons of sugar.
4. Put on disposable gloves and knead the cabbage until the soup comes out.
5. Add minced ginger and knead.
6. Put garlic in.
7. Put the apples and pears and knead well, then pour the white wine.
8. After kneading, put it in a clean container, cover with plastic wrap, ferment for one day at 30 degrees, and ferment for 3 or 4 days at the following temperature.
Tips:The chili sauce must not be oily. Do not touch the oil during the production process.
This taste is relatively heavy, so you can make a little bit less first to see if it suits your taste.
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