Korean kimchi
Part of the reason why Korean girl paper has good skin is that it can produce a lot of resistance from snack kimchi. The substances emitted by kimchi also have a good effect on the skin, and relieve greasiness, the kimchi in every Korean restaurant is not authentic in Korea, and you can do your own research to satisfy a little desire for food
How to make Korean kimchi
Step 1
Cut 4 cloves of Chinese cabbage and spread evenly on each leaf with salt, and more on the roots. Marinate the Chinese cabbage with a heavy weight for at least 4 hours.
Step 2
Shred leeks, green onions, ginger, garlic, pears, and apples.
Step 3
Boil water in a pot, add glutinous rice flour, stir evenly into glutinous rice paste and set aside.
Step 4
Pour in a clean basin the chili powder (measure how much you like the spiciness), 4 tablespoons of Korean chili sauce, add the cut leeks, green onions, ginger, garlic, apples, pears, pour in the glutinous rice paste and fish sauce, and stir well. After trying the taste, if you feel that the taste is not strong enough, you can add some more fish sauce.
Step 5
Squeeze out the water from the pickled Chinese cabbage, spread the stirred sauce evenly on each leaf, put it in a crisper box, pour the remaining sauce on top, put it in the refrigerator, and marinate for 3 days before eating.
Cooking tips for Korean kimchi