Chinese Food
Korean kimchi
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I always like Korean kimchi, so I try to make it. I worked in Korean restaurant before, so I'm familiar with the steps.
Cooking ingredients
Cooking Steps
Step1:Cut the cabbage in half at nine o'clock the night before yesterday. Spread salt evenly on each leaf. Spread more on the root. Then press down the root with heavy things. Do it the next da
Step2:The next day, take out the cabbage and wash it with cold boiled water. Wring it out
Step3:Add 100g of glutinous rice and a bowl and a half of water to make a past
Step4:Cut up the apple, pear, ginger, garlic and onion. Add some water into the juice. Otherwise, the final marinade will be thick. The concentration of the marinade will be adjusted by yourself
Step5:Mix the fruit juice, glutinous rice paste, chili noodles, fish sauce and shrimp sauce togethe
Step6:Put the marinade on each cabbage leaf evenly with gloves. Apply it on each side
Step7:Uniform cod
Step8:Seal box can be save
Step9:
Cooking tips:Remember to wear thin film gloves when making. Otherwise, the hands will be very hot. Because there is no coarse salt in my house, the edible salt used is a little salty. Then half a pear is added to neutralize it. Generally, it can be eaten after half a day's salting. The pickles that are salted for two or three days are sour pickles. There are skills for making pickle soup and pickle cake.
