How to make Korean spicy cabbage KIMCHI

We are a nation that pursues delicious food, and we are very particular about eating. Below I will introduce you to the recipe of Korean spicy cabbage KIMCHI. You can try to make it yourself after reading it.

1.12 Cut the Chinese cabbage into four pieces and soak each one in saturated salt water. (See Figure 1)

2.21 Then place the cabbage heart on one side facing the roof and sprinkle some salt on the roots. (See Figure 2)

3. Peel the ginger, garlic and onion and blend them in a blender. [The original post suggested adding 3 spoons of fish sauce, but I don’t like the machine to be stained with fish sauce so I didn’t add it]. (See Figure 3)

4. Grate the carrots into thin strips. [The original post shreds one carrot and all the carrots.] Cut the green onions into 1-inch segments. [Original post: Cut the green onion and red mustard into 3cm long segments]. (See Figure 4)

5.1 Mix the onion, ginger and garlic paste + glutinous rice paste + chili powder + fish sauce + sugar evenly. [Original post: Mix 2 to 5 chili powder, half a bottle of fish sauce, and 2 tablespoons of sugar] Then add the shredded carrots and green onions and mix well. This is the seasoning for pickled KIMCHI. At this point it already smells like Korean KIMCHI. [Original post: Then add 3,4 to 6] (see Figure 6)

6.2 Add glutinous rice flour to water and boil (stir while cooking until it becomes a thick liquid), then let it cool. [The original post states that if there is no glutinous rice flour, soak glutinous rice, grind it into powder in a blender and then cook it, the effect is the same] (see Figure 5)

7. Wash the pickled cabbage twice, place it aside with the heart facing the ground, and drain the water. (See Figure 7)

8. Cut the remaining radish into large pieces. (See Figure 8)

9. Wear food safety gloves and spread the prepared seasoning evenly between the cabbage leaves. Using these disposable food gloves is the best choice. I use this whenever I need to process or stir food by hand. It is sold in some Chinese supermarkets and some grocery stores.

10. Put it in a container with the radish cubes, leave it at room temperature overnight, and put it in the refrigerator the next day

11. Finally, store it in a large glass bottle with a cover to avoid contact with oil. In fact, you can start bottling after the 10th step.

After carefully reading the steps for making Korean spicy cabbage KIMCHI, you must have already had your own understanding and mastery. To make a dish, you need not only the method but also your patience. So, start taking action from now on.