Korean kimchi
Although he is Chinese, he has a Korean stomach. Love eating Korean kimchi very much. I always feel that the taste is not very satisfactory when I buy it outside, so I watch a lot of Korean food shows and figure out this kimchi sauce that I am most satisfied with. It is very delicious whether you pickle spicy cabbage, radish cubes or shallot pickles.
How to make Korean kimchi
Step 1
Various ingredients are ready.
Step 2
Chinese cabbage slices are salted for one night. Cut the daikon into pieces and marinate for more than 5 hours. Marinate the water until soft, wash it twice with water, drain the water and set aside.
Step 3
Peel and cut the green onions, white radish, garlic, ginger, apples and pears into pieces and puree them in a food processor.
Step 4
I don’t have a food processor at home, and the meat grinder is not fine enough. Make do.
Step 5
Add two thick and thin chili noodles and shrimp paste, appropriate amount of fish sauce, green plum juice, and sugar thin and stir well to make kimchi sauce.
Step 6
Cut the leeks into sections and add an appropriate amount of pickle sauce to the pickled radish cubes, stir well, leave at room temperature to ferment overnight, and then store in the refrigerator.
Step 7
Cut the leeks into sections and add the pickled cabbage to the kimchi sauce and mix until even. Ferment at room temperature and store in the refrigerator overnight.
Step 8
This time I made a little too much sauce, save it, and make a shallot pickle tomorrow.
Cooking tips for Korean kimchi
Shrimp paste and fish sauce should not be put too much at once, taste the saltiness after making kimchi sauce, and add it when it is light.