How is kimchi made?

In many traditional families in Korea, the taste and nutrition of kimchi made by each family are different. There are many kinds of pickles, and spring can be divided into radish and cabbage according to the season. Cucumber and radish in summer; Spicy cabbage and pickled radish in autumn; All kinds of pickles in winter.

food

Dietary calories: 1640.5 (calories)

condiments

Chinese cabbage1200g

Apple 1

Methods/steps

Prepare raw materials,

2. Root the cabbage, remove the old leaves outside and cut it horizontally.

3. Sprinkle the cabbage with salt evenly in the pot, with 7- 10 spoon of salt per half cabbage, which doesn't matter much. The waterlogging time with more salt is short, and the salting time with less salt is long. As long as it can be marinated soft.

4. Peel and core apples and pears.

5. Juice in the juicer respectively.

6. mince ginger and garlic.

7. Pour glutinous rice flour into a small pot.

8. Pour in apple juice and pear juice.

9. Cook it to a paste with medium fire.

10 glutinous rice paste is cooled, and pepper noodles are added.

1 1. Pour in minced garlic and Jiang Mo.

12. Stir well.

13. Sauerkraut, squeezing out water.

14. Put on gloves and spread Chili sauce evenly on cabbage.

15. Wipe each piece evenly.

16. Put kimchi in an oil-free and water-free sealed container and put it in the refrigerator for fermentation for 3-5 days.