How to make Korean abalone kimchi

When you are healthy, a reasonable diet can help maintain your health. When you are sick, a correct diet can help your body recover and promote recovery. In any case, we should not be casual about our diet. Korean abalone kimchi is simple to make and can also serve as a therapeutic effect for some diseases.

1. Put 3 cups of water in an oil-free container, dissolve half of the salt in the water, soak the cabbage in the salt water, apply the remaining salt on each piece of cabbage, marinate for 7-8 hours, rinse twice, and drain the water (I forgot to take a photo, don't use too much force to stir the cabbage, otherwise it will not be crispy)

2. Remove the stale leaves of the cabbage (I used yellow sprouts), make a cross cut at the root, and break it in half with your hands (if you cut it in half directly with a knife, there will be too many broken leaves)

3. Wipe the peppers clean and pour out the pepper seeds

4. Dry the pepper and cut it into pieces

5. Cook rice paste with glutinous rice flour, sweet potato flour and soy milk. Add appropriate amount of water in a ratio of 10:1:1 and heat, stir thoroughly to avoid lumps, turn off the heat when the pot becomes thick, and let it cool (the ratio of soy milk: water should cover the wet beans to make soy milk)

6. Powdering

7. Mortar and paste with garlic and ginger (I didn’t put ginger)

8. Use a spoon to scoop out the green internal organs of the abalone, brush off the black parts with a brush, slice it, sprinkle a little salt, and drain the water.

9. Seasoning Mixing

10. Stir well

11. Mix abalone with half of the seasoning.

12. Mix the other half with shredded radish, mustard greens and green onions

13. Spread the abalone sauce and shredded radish sauce evenly on each piece of cabbage (no one helped take photos)

14. After fermenting at room temperature for 7 days, place it in the refrigerator and eat it at any time.

Eating out for a long time can not only affect your health, but also affect family harmony. Korean abalone kimchi is very easy to make, so you might as well make it more often.