Kimchi

Name: Kimchi
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2s Chinese cabbage; 1/2 root radish; 3 pieces shallot; 1 small handful Chives; 1 capsule garlic; 1 small piece (about the size of a thumb) ginger; 1 tbsp Glutinous rice flour; 1/2 bowl water; 3 tablespoons Fish sauce; 5 tablespoons (you can put more if you like spicy) Korean chili powder; 2 tsp Sugar; Some salt

by elmonte

5.0 (1)

Favorite

1

Difficulty

Normal

Time

48h

Serving

2

Although I am not very good at spicy food, I like Korean kimchi very much. Every time I eat Korean food, I pack the accompanying side dishes. The kimchi I bought outside is a bit expensive, so I thought why not make it by myself. Last week I searched the Internet for a recipe and pickled 2 Chinese cabbage. "

Kimchi

1. Cut the Chinese cabbage into 4 equal parts.

2. Spread evenly on the roots of Chinese cabbage with 2 tablespoons of salt, and then soak the cabbage in thick salt water for one night.

3. Pick up the vegetables the next day, rinse them quickly, and squeeze out the water.

4. Peel and shred the white radish, marinate in salt for 30 minutes, squeeze out the moisture.

5. Put the glutinous rice flour in half a bowl of water, mix well, and boil until a paste.

6. Cut green onions and leeks into small pieces.

7. Peel and core the apples, and mix them together with garlic and ginger into a puree.

8. Mix the shredded radish, leeks, green onions, glutinous rice paste, apple puree, sugar, salt and fish sauce.

9. Put on disposable gloves and rub the marinade evenly on the cabbage layer by layer, and put it into the box.

10. Seal it and store it in a cool place for one day, then put it in the refrigerator for 1 week.

11. This is freshly made, not very spicy and suitable for my taste.

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Kimchi

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