Korean Kimchi (spicy Cabbage)

Name: Korean Kimchi (spicy Cabbage)
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chinese cabbage; 1 liter + 1/2 cup water; 50g Water mill glutinous rice flour; 1/2 Sydney; 1/2 apple; 1/2 onion; 1 piece carrot; 1 piece Chives; 2s Shallots; 80g salt; 2 thumbs sized ginger; 1 garlic; 100g Korean chili noodles; 1/2 cup Korean fish sauce; 2 tablespoons Sugar

by devilsangel

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

I love cooking Korean food recently

I put it last week, the marinating sauce used to make Korean barbecue marinated meat, and the dipping sauce

Today on a whim, I marinated a big box of Korean kimchi-spicy cabbage

This is the Nth time I did it, and I changed the quantity of ingredients every time. In fact, the taste is almost the same.

What I put here this time is the one that I personally think has the most positive taste. "

Korean Kimchi (spicy Cabbage)

1. Cut the Chinese cabbage in half and cut into 4 large portions.

Then spread the salt evenly on the roots of the Chinese cabbage.

2. In a large basin, put 40 grams of salt, and then add 1 liter of warm water.

Put the salted cabbage into the salt water basin.

Put another heavy object on top of the cabbage (see the picture), so that all the cabbage can be completely soaked in water.

Marinate for one night.

3. The next day, take the Chinese cabbage out of the brine.

Rinse for 10 minutes in clean water.

Then set aside and drain for 2 hours.

4. In the 2 hours for the Chinese cabbage to drain.

First, boil 50 grams of glutinous rice flour + half a cup of water.

Stir while cooking. After the glutinous rice porridge is boiled, turn off the heat and set it aside for cooling.

5. Next, put
2 thumbs big ginger (sliced)
1 whole garlic (sliced)
1/2 onion (sliced)
1/2 pear (sliced)
1/2 apple (sliced)
1/2 cup cooled glutinous rice porridge with fish sauce

Use a grinder to make juice

6. Put 100 grams of Korean chili noodles (or 20 grams of Sichuan or Indian chili noodles)
2 tablespoons sugar

Add to the sander

Continue polishing for 2 minutes

Pour into a clean basin-shaped container.

7. Put
1 carrot
1 handful of chives
Cut 2 shallots into strips and add to the polished juice.

8. Spread the polished juice evenly on the drained Chinese cabbage.

Then put it in a large fresh-keeping box.

9. Continue the previous step until all the Chinese cabbage is smeared with chili porridge.

10. Close the lid of the fresh-keeping box, and then wrap the whole fresh-keeping box with plastic wrap.

After 4 to 7 days in the refrigerator.

It's ready to eat!