Rich and Mellow Cheese Flavor--golden Kimchi of Cabbage

Rich and Mellow Cheese Flavor--golden Kimchi of Cabbage

1. Remove the outermost layer of cabbage, wash and control moisture;

2. The cabbage is torn into chunks by hand, it doesn’t matter if it is larger;

3. Put salt in, for the convenience of viewing, use 1/2 spoon to put 3 spoons in, and sprinkle evenly;

4. After marinating for about two hours, the cabbage has collapsed, so the water content is controlled, and there is no need to grasp it hard with your hands;

5. The ingredients for preparing the sauce, if you don’t have pears on hand, you don’t want to put them, and you didn’t taste them.

6. Chopped carrots, garlic, ginger, and green onions, and put some green onion leaves, is the true color of Shandong people;

7. Put all the ingredients in the mixing cup, and put two tablespoons of sugar in 30 grams;

8. Add three rice spoons of Korean chili paste;

9. Put in a spoonful of tahini;

10. Use a hand-held stirring rod to make a fine mud;

11. The marinated cabbage is placed in a fresh-keeping bag, which is easier, and several pots are brushed with sand;

12. Pour in the beaten sauce;

13. Knead a few times through the fresh-keeping bag to mix the sauce and cabbage evenly;

14. Tighten the mouth of the bag, put it in the refrigerator and store it overnight. It can be eaten overnight; in the current season, it is also possible to place it at room temperature. Just open the bag and start eating, and the rest must be stored in the refrigerator;

Tips:

There are no additives and can’t be used for a long time.
The chopsticks etc. must be clean every time you take dishes.