Korean kimchi
Simple and delicious Korean kimchi recipe, like not to try it.
How to make Korean kimchi
Step 1
1. Wash the Chinese cabbage, salt it and marinate it overnight for 11 to 12 hours, then take it out and squeeze out the water the next day.
Step 2
2. Squeeze out the water and cut the cabbage, and the small ones are convenient to eat when eating, so you don’t cut them with a knife.
Step 3
3. Seasoning ketchup, oyster sauce, ginger, garlic, apple, sea pepper noodles.
Step 4
4. Put all the seasoning in a bowl and stir well.
Step 5
5. Stir the seasoning well, wrap the cabbage in a bowl, and then put it in another container.
Step 6
6. Wrap the cabbage covered with seasoning.
Step 7
7. After sealing, put it in the refrigerator to ferment, and store it for 20 days before eating.
Cooking tips for Korean kimchi
1. The container containing pickles must be sterilized at high temperature, and the container should be well sealed, and should not be stained with water and oil. 2. Kimchi will produce nitrite, the marinating time must be sufficient, after 20 days, the nitrite content is basically non-existent, and it is within the range of the consumption standard.