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#trust之美#korean Kimchi (simple Version)
by Heart delicacy
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Chinese cabbage remove the old outer leaves and cut off the roots
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2. Cut into four petals
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3. One by one, turn it on and rinse with water repeatedly
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4. After draining, wipe the leaves evenly with salt
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5. Marinate for 2-3 hours
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6. Rinse the excess salt in the leaves repeatedly with cold boiled water, and squeeze the moisture of the leaves
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7. Mince garlic and ginger, chop green onion, and shred carrot
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8. Pour together into the container and add a little dried shrimp
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9. At this time, we will use boxed authentic Korean chili paste
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10. Add Korean chili paste
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11. Stir evenly and set aside for a while
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12. Wearing disposable gloves, spread the chili sauce evenly on each leaf, so that each leaf is covered with a layer of chili sauce
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13. Stack the stacks in a clean, air-tight container and put them in the refrigerator for one week before eating
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