Korean kimchi
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How to make Korean kimchi
Step 1
Wash the cabbage, tear off the middle part and marinate for 2 hours
Step 2
Leeks, carrots, shallots, millet peppers, cut into sections as shown in the picture
Step 3
1 apple, 1 pear, peeled, pureeed
Step 4
When stirring the puree, add 1 small piece of ginger and 5-6 cloves of garlic
Step 5
After stirring, pour in the chili noodles and stir well
Step 6
Season the prepared side dishes, add 50 grams of salt and 30 grams of sugar, adjust the amount according to your taste, and stir well
Step 7
Squeeze out enough water from the cabbage, rinse it with boiling water and remove excess salt
Step 8
Put the drained cabbage and the prepared pickled side dishes together, and squeeze them back and forth with your hands several times
Step 9
Marinated for 6-8 hours and ready to use, sweet and spicy Korean kimchi is ready, which may not be the most authentic practice, but it tastes great
Cooking tips for Korean kimchi
1. Take the tender heart in the middle of the cabbage and make it taste better 2. When adjusting the marinade, adjust the salt and sugar according to taste, if there is no rain and dew, you can add some light soy sauce in moderation 3. When pickling cabbage, drain the water from the side dishes and make it easy to store 4. Don’t marinate too much at a time, the storage time is about 4 days, the time is long, the taste may not be too good, and it is easy to deteriorate, it is best
to eat as soon as possible