Kimchi
by Song Dayang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Cut the cleaned Chinese cabbage in half into 4 pieces. Spread each layer evenly from the root to the leaf with a large grain of salt, and let it stand for 10-12 hours. Let the salt fully drain the water from the Chinese cabbage.
2. Wash 2 apples and 2 white pears, shred and chop. If you have a blender, it is more convenient, you can just cut into pieces and stir.
3. Garlic at two ends, some ginger, chop finely and set aside.
4. 60 grams of glutinous rice flour, add 500 grams of water, simmer on a low fire, keep stirring to prevent the bottom of the pot from sticking. Turn off the heat when the glutinous rice flour becomes viscous. (If there is no scale at home, the ratio is about 1:3)
5. Chili powder and fish sauce are bought in supermarkets, and they are generally available in Korean supermarkets. If you can't buy chili powder, use 120g thick chili noodles and 120g thin chili noodles.
6. Smashed apples, crushed white pears, crushed ginger, crushed garlic, 240 grams of chili powder, glutinous rice paste, a bowl of fish sauce, 40 grams of sugar, put them in a basin, and stir evenly.
7. This is what it looks like after mixing
8. Wash the cabbage twice with clean water until you feel the saltiness
9. The white radish was drained with large grains of salt before, but it was OK in half an hour. Wash the white radish cubes with clean water two more times, until you feel the saltiness matters.
10. Spread each layer of Chinese cabbage with the prepared spicy sauce, and let it stand for 1-2 days, and it will be almost fermented. If you like something sour, let it ferment for a few more days.
11. Stir the hot sauce and white radish evenly, let it stand for 12 hours, and it will taste.
