Korean kimchi
My husband is from Yanbian, Jilin Province, and is of Korean ethnicity. My relationship with him is also because of this kimchi After meeting a few times, I learned to make kimchi from him, and it tasted okay at that time, and the relationship between the two also changed with the fermentation of kimchi. After two years, we also welcomed a little baby We run our small restaurant and make Korean food, and now the kimchi is even better because we are constantly improving and finally developed the ingredient ratio of kimchi. Many Korean friends around me commented that it was the most delicious kimchi they had ever eaten
How to make Korean kimchi
Step 1
First: Soak the Chinese cabbage in salt water until the leaves are soft, soak in clean water to wash the salt, then squeeze out the water and set aside.
Step 2
Second: Garlic, ginger, apple, pear, onion into a sauce, shred green onions and carrots, and cut leeks into sections.
Step 3
Third: Dilute the glutinous rice flour in the water, turn on low heat and slowly cook to a thick texture, you must stir slowly while thickening. Then stir all the ingredients, sauce puree, and seasonings well, try the taste, if it is too salty, add an appropriate amount of sugar.
Step 4
The last step is to spread the sauce on each cabbage leaf and don’t let it go anywhere. Each one is stacked well, and you can put it in the refrigerator, you can eat it right away, but it will taste better in two or three days.
Step 5
We don’t have an accurate dosage, we all rely on our own experience, we often try the taste when doing it, and change it where it is wrong.
Cooking tips for Korean kimchi