Korean kimchi
I’ve always liked Korean kimchi, so I tried to make it, and I’ve worked at a Korean restaurant before, so I’m still familiar with the steps
How to make Korean kimchi
Step 1
Cut the Chinese cabbage in half at nine o’clock the night before, spread salt evenly on each leaf, and spread more on the roots, then press the roots down with something heavy, and get up the next day to make it
Step 2
The next day take out the cabbage, rinse it with cold boiled water and wring it out
Step 3
Add 100g of glutinous rice to a bowl and a half of water and boil it into a paste
Step 4
Chop the apples, pears, ginger, garlic, and onions and squeeze the juice, add some water to the juice, otherwise the final marinade will be very thick, and the concentration of the marinade can be adjusted by yourself
Step 5
Mix the fruit juice, glutinous rice paste, chili noodles, fish sauce, and shrimp paste together
Step 6
Spread the marinade evenly on each Chinese cabbage leaf with gloves, and rub it on each side
Step 7
Stack evenly
Step 8
Just keep it in a sealed box
Step 9
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Cooking tips for Korean kimchi
Remember to wear membrane gloves when cooking, otherwise your hands will be very spicy, because I don’t have coarse salt at home, so the edible salt used is a little salty, and then add half a pear to neutralize, generally marinated for most half a day is edible, the kind that is marinated for two or three days is sour kimchi, suitable for making kimchi soup and kimchi cakes
are delicious and have skills