How to make homemade Korean kimchi

If you are married, you can definitely enjoy the "wife's food" treatment. But what should you do when your wife is not at home? Perhaps many men would choose fast food, instant noodles, etc. But what if you could do it yourself? Wouldn’t this picture be beautiful? I believe your wife would also like to see it. So, let me introduce to you how to make homemade Korean kimchi.

1.1 Soak the cabbage in salt water for 8 hours, wash it and dry it for 3 hours (the time can be adjusted according to the weather)

2.2 Cut the cabbage into 4 pieces. In fact, 2-3 catties of cabbage can be cut in half.

3.1 Stir in shrimp paste and chili powder for seasoning. Shrimp paste is quite salty, and the chili powder I used has salt in it, and the cabbage has also been soaked in salt water, so be sure to control the amount of salt you add when seasoning. Regular Korean kimchi doesn't say you need to add sugar, but I like it a little sweet, so I added some sugar. I almost forgot to mention that you also need to add cooked batter here. I used flour and added a little water to make a paste, put it in the microwave on high heat for 2 minutes, and then took it out and it was like a paste.

4.2 While the cabbage is drying, you can prepare the seasoning. First, grate the white radish and onion. Then blend the ginger and garlic (not too much) in a blender until puree, cut the scallions into shreds, and mix them all with the shredded radish and onion.

5. Wear gloves (to ensure that the spicy food does not hurt your hands and is clean and hygienic), apply the seasoning to the dried cabbage leaves one by one, and apply it thoroughly to the root stems of the cabbage.

6. For each piece of pickled cabbage, use the outermost leaves to hold the inner one and place them neatly in the container. I used 2 cabbages, click. It needs to be stored at a temperature of about 3 degrees for 3-5 days before it can be eaten. At this temperature, it is best to store it in an ice and snow refrigerator.

7. After 4 days, take the kimchi out of the refrigerator and it is ready to eat.

Healthy and nutritious food starts with cooking, so you must have learned how to make homemade Korean kimchi that I shared with you today. Then try it yourself and let the delicious food appear on your dining table.