Korean kimchi
When eating in Korea, there are always many small plates on the table, with a little pickled vegetables in it, which is called a plate meal in Korea, the most common of which is Korean kimchi. After returning from Korea, I also want to eat sour kimchi at every meal, so I can only do it myself!
How to make Korean kimchi
Step 1
Prepare the necessary materials
Step 2
After washing the Chinese cabbage and controlling the water to dry, sprinkle salt evenly on each leaf and marinate for 8 hours.
Step 3
mince garlic and ginger.
Step 4
Squeeze the juice of apples and pears
Step 5
Stir-fry the glutinous rice flour, add apple juice and pear juice, stir well, and add chili powder, ginger, and garlic according to your taste.
Step 6
Add ginger and garlic
Step 7
Add two spoonfuls of fish sauce
Step 8
Add the shrimp skin and stir well
Step 9
After the cabbage is pickled, take it out and squeeze out the water, and evenly spread the prepared slurry on each leaf.
Step 10
Roll up the leaves one by one and tie them with shallots, put them in a sealed jar, and put them in the refrigerator for a week.
Step 11
After a week, the pickles are marinated.
Cooking tips for Korean kimchi