How to make Korean kimchi

Ingredients: 1 pieces of Chinese cabbage, half each carrot and white radish, a box of Korean chili sauce, vegetarian fish sauce, chili powder, flour, salt, an apple, and a little ginger.

practice:

1. Remove the outer 2-3 layers of the prepared Chinese cabbage, then cut it in half starting from the head of the cabbage, and cut the cabbage into four equal parts.

2. Then starting from the heart of the cabbage, apply salt to the roots of the cabbage on each page, mainly the stems. No need to sprinkle salt on the leaves. Then lay the cabbage flat for 8 hours, until all the salt has soaked into the cabbage, wash the cabbage, drain it and set aside.

3. Put cold water in the pot, add a small amount of flour, stir continuously during the heating process until the batter is mature, and set aside after cooling.

4. Peel the ginger, peel the apple, and cut it into small pieces. Then put the ginger and apple into a juicer and crush them. Then cut the carrot and white radish into thin strips and set aside.

5. In a stainless steel basin, put Korean chili sauce, Korean chili powder, prepared batter, ginger apple puree, carrot shreds, white radish shreds, all in the stainless steel basin, as well as "vegetarian fish sauce" and mushroom extract. Mix well to make seasoning;

6. Apply the seasoning mixed above evenly on each piece of Chinese cabbage, then wrap the pot with fresh film, place it in a cool place, ferment and pickle for two days before eating.

The above is the detailed recipe of Korean kimchi introduced by the editor. I suggest that you can try to make some according to your own time. But don’t think that only Korean kimchi is delicious. China also has many unique kimchi, such as Sichuan kimchi, Chongqing pickles, Northeastern sauerkraut, etc., which all have their own characteristics. I hope the editor’s introduction is right. Everyone helps.