Korean Appetizer of Kohlrabi Kimchi~

Korean Appetizer of Kohlrabi Kimchi~

1. Prepare a kohlrabi~~ The leaves should be tightly wrapped, heavy, and not too green in color.

2. Remove the old leaves, wash the surface, and remove the protruding vegetables.

3. Cut into small pieces, the cut leaves should not be too small, about 4cm long.

4. Cut the leaves, leaving the hard part in the middle, and cut into thin slices.

5. The thin slices are changed to shredded, so that the dishes that are not easy to taste will be marinated.

6. Put the cut kohlrabi in a large pot with the leaves and scallops, and set aside.

7. Put salt in the basin.

8. Use your hands to knead and mix well to make the dishes delicious.

9. Knead the kohlrabi until the leaves come out of water and become soft. At this time, the cabbage tastes salty but not heavy.

10. Put sugar in the basin.

11. Put fine chili noodles in the basin.

12. Put the thick chili noodles in the pot (two kinds of chili noodles can also be used, the amount is according to your own taste, my one is generally spicy).

13. The garlic is mashed into garlic, and the ginger is made into minced ginger. The amount of ginger is about 1/2 of the minced garlic.

14. Mix the vegetable leaves, add garlic and ginger, and stir well.

15. Add a little vinegar essence or white vinegar to the basin.

16. Finally, stir all the seasonings evenly (you can taste it again and adjust slightly according to your own taste).

17. Put the mixed rutabaga in the fresh-keeping box, press it tightly, and then pour the soup in the basin into the fresh-keeping box.

18. Put the lid on and ferment at room temperature for one night and enjoy! In fact, you can eat it after mixing, but it will be more delicious after fermentation~~~

19. This is the second day of fermentation~ the color is a bit orange-red! Eating hot and sour, very appetizing~

Tips:

1. The cabbage should be packed tightly with leaves, and the leaves are not too green. This is what the Korean boyfriend's mother said. .

2. I didn't use coarse salt here. If I use coarse salt, reduce the amount.

3. The eighth step is very important. When mixing vegetables, you must knead while mixing, so that it is easy to taste~

4. Steps 11~12 can be combined into one step, just use a kind of chili noodles. The chili noodles at the back are brought from Yanji, and the color is lighter. The color of kimchi is very beautiful, it is a little fluorescent orange red feeling~ ^^

5. The amount of chili noodles can be tasted while tossing by yourself. My amount is probably medium spicy. . . Those who can eat spicy food may think it is not too spicy. . . Adjust it yourself!

6. For children's shoes with vinegar essence, white vinegar can be used instead, and the amount is slightly more than this. But it’s better not to use rice vinegar~

7. It tastes better if it is fermented at room temperature overnight~~