How to make kimchi in Korea

When I get home from get off work, I should cook a delicious meal for my family, but we only eat a few kinds of food every day. What should I cook today? ! Don’t worry, today I’m going to introduce you to a delicious way to make kimchi in Korea, come and learn it now!

1.121 The cabbage is soaked in water. Rinse the cut cabbage in water and then air dry.

2.212 Cut the cabbage into pieces. Make a cross cut on the bottom of the cabbage, remove the hard root, cut into 4 pieces, and cut into small cubes.

3. (Coarse salt. Use 50ml of coarse salt to pickle the cabbage, so that the cabbage can release water and absorb the flavor. The wilted cabbage is easier to absorb the spicy flavor.)

4.3)Pickled with coarse salt. Sprinkle coarse salt evenly and turn it over gently every 30 minutes, 3-4 times.

5.14) Rinse with clean water. Rinse 3 times with clean water.

6.2 (Look! Water is coming out~)

7.1 (Start making the seasoning sauce! Go towards this goal! This step can be done after the cabbage has been marinated for 30 minutes, no need to rush~)

8.25) Air dry. Empty the water for 30 minutes - 1 hour.

9.6) Make glutinous rice paste. In a small pot: 30ml glutinous rice + 100ml water, heat over low heat, add a spoonful of sugar when it is almost paste-like

10. (When it is shiny, pull it up and use a spatula to make the paste into an inverted triangle shape. OK! When making kimchi rice paste in Korea, it must be cooled!!! You can cool it in cold water~)

11. (Except for glutinous rice paste, these are the remaining ingredients~)

12.7) Crush onion, garlic, ginger, and apple ~ you can use a blender

13.8) Cut chives into sections. About 4cm

14.9) Cut the white radish into thin strips. (In the Korean foodie, it says: "Autumn radishes are as sweet as pears~" This is the perfect time to eat radishes. I used the middle part, so it might be sweeter, right? - -.)

15.10) Mix all ingredients. Don’t forget to add fish sauce and glutinous rice paste~! After making kimchi in Korea, let it sit for about 30 minutes to allow the chili powder to fully absorb and soften.

16.11) Mix the seasoning sauce and cabbage, done! Store in airtight jars. Leave to ferment at room temperature for 1 day, then store in the refrigerator.

After reading the editor’s introduction today, I think housewives no longer need to try to cook according to recipes. With the steps I mentioned, you will definitely be able to make a delicious Korean kimchi for your family to enjoy!