Lin's Korean Kimchi
by ottlove
Favorite
Difficulty
Easy
Time
24h
Serving
2
good to eat! save money! "
1. The ratio of glutinous rice flour, sugar, water, is about 1:1:3, add water and mix without stopping chopsticks until it becomes thick, like baby rice paste
2. Peel the white radish
3. Cut fast
4. Cut fast
5. Put in salt and marinate for 15 to 20 minutes, the moisture will be understood
6. Onion cut into thin strips
7. Add the cold rice paste to the pot
8. Add onion shreds
9. Add carrot shreds
10. Cut the ginger and garlic into a small container. The proportion of each is half of the country. Pour the fish sauce and spread it slightly.
11. Blender to make sauce
12. Pour into the basin
13. Add chili powder, the ratio is so red you think
14. Shallots~~~~
15. Take the white radish out and put it in another basin (because you don’t need to wash it with water for 20 minutes), slowly add the chili sauce in the sauce basin that has been seasoned to the basin without stopping, and add 2 Spoon white vinegar around.
16. Put it in the fuse box, put it a little, press a little, and squeeze the air away
17. Get it done
18. The same is true for cabbage. Add salt to remove moisture, wash it, put it in the basin, and stir in the saucepan with the sauce.
19. The cabbage can also be pulled!
20. Two different kinds of kimchi are earned and put in the refrigerator overnight for a little fermentation, and then put in the refrigerator, and you can eat it the next day. I made kimchi without apples because my house has no apples. . I didn't put any squid, because I felt a little == I couldn't eat it. Alright! Anyway, I hope everyone likes my Lin's kimchi~ Oh yes!
21. I can put the remaining sauce on the cucumber, hehe, delicious!
