Kimchi
by Large frying spoon
Favorite
Difficulty
Normal
Time
1h
Serving
2
In the hot summer, many people like to cook some mung bean porridge or adzuki bean porridge in order to get rid of the heat, and some like to make their own cold Korean noodles. Today, I will make a "Kimchi" for porridge or cold noodles.
Many people like to eat "Kimchi", and some like to make it by themselves, but the methods are different, and there are so many different kinds of them!
This kimchi is easy to pick up and easy to use. Korean kimchi is made in summer, and it ferments faster than in winter due to the hot weather.
Korean kimchi uses a wide range of ingredients, and almost 60% of the ingredients can be made, such as vegetables, meat, poultry, and aquatic products. Today, this one uses cabbage among vegetables, which is also the most common and cheapest ingredient.
Cabbage is best used in summer, and it can be cooked and eaten. And to choose Chinese cabbage, it is recommended to make it in winter. If it is made too much, it will be easy to rot, and it will be troublesome if it is less. Because it is suitable for at least one Chinese cabbage at a time. , You have to do it in large chunks. Today, we will use cabbage to make "Kimchi" first. As for other varieties, we will introduce them in winter. "
Many people like to eat "Kimchi", and some like to make it by themselves, but the methods are different, and there are so many different kinds of them!
This kimchi is easy to pick up and easy to use. Korean kimchi is made in summer, and it ferments faster than in winter due to the hot weather.
Korean kimchi uses a wide range of ingredients, and almost 60% of the ingredients can be made, such as vegetables, meat, poultry, and aquatic products. Today, this one uses cabbage among vegetables, which is also the most common and cheapest ingredient.
Cabbage is best used in summer, and it can be cooked and eaten. And to choose Chinese cabbage, it is recommended to make it in winter. If it is made too much, it will be easy to rot, and it will be troublesome if it is less. Because it is suitable for at least one Chinese cabbage at a time. , You have to do it in large chunks. Today, we will use cabbage to make "Kimchi" first. As for other varieties, we will introduce them in winter. "
