How to make pickled kimchi

In the eyes of many people, you are successful and even perfect. But only you know that you actually have nothing because you have lost the most important thing, your health. So, what should you do if you want to regain your health? In fact, you can completely get it back through diet. So, now let me teach you how to make pickled Korean kimchi.

1.121 I put a plate on the cabbage and put a basin of water on it. Marinate it overnight until the cabbage becomes soft and a lot of water is released. Pour away the water.

2.212 Wash the Chinese cabbage, divide it into four equal parts, and evenly spread salt on it, sprinkling salt between each cabbage stem.

3. Wash the cabbage with cold water to remove excess salt, then wash it again with cold boiled water. Taste the cabbage and it is slightly salty.

4. Prepare other ingredients.

5. Add a spoonful of braised shrimp paste, sugar and a small amount of salt and stir well. The amount of salt added depends on the taste of the pickled cabbage. If the dish is already very salty, no need to add salt.

6. Add appropriate amount of water to glutinous rice flour and fry it in a pan until it becomes a paste. It should be of a paste-like consistency.

7. Chop the white radish, celery, onion, garlic and fresh ginger into small pieces and set aside.

8. Chop apples and pears into small pieces, and cut leeks into sections for later use.

9. Pour all the chopped ingredients into the cooled glutinous rice paste and mix well.

10. Pour the leek segments and the chili paste from step 5 into the glutinous rice paste and mix evenly. The marinade for pickled spicy cabbage is ready.

11. Take a quarter of the cabbage, put on disposable gloves or cover it with plastic wrap, and evenly apply a layer of prepared chili paste on the cabbage. The key is to apply it on the cabbage stems, and you can apply less on the leaves.

12. Place the cabbage coated with marinade neatly in a sealable fresh-keeping box. If the fresh-keeping box is not sealed well, you can wrap a layer of plastic wrap on the outside of the fresh-keeping box. Ferment it at room temperature for one day, and then put it in the refrigerator for six to seven days before eating. .

After reading the editor’s introduction, are you drooling? This pickled Korean spicy cabbage is delicious and tasty. If you want to eat it, go and try it yourself. You will definitely succeed.