Homemade Korean kimchi-You Are Foodie

By Gloria
79

Homemade Korean kimchi

Hehe, every time I watch a movie, those Korean actors eat kimchi, which makes people greedy. So I learned how to make pickles. It was a little troublesome, but it was delicious. It is much more delicious than those in supermarkets and Korean restaurants. They are not so delicious and are so expensive. Let's learn 😄 It's very simple. Hehe, with a word, the seasoning I said can be made several times 😄

Main Ingredients

Water radish 2
Yellow radish 2 of them
Leek A moderate amount
garlic 4 pieces
ginger a block
Pear 2 of them
Apple 2
Fish sauce 50 pills per bottle each time
crude salt One bag, half a bag at a time
glutinous rice flour 一袋每次50 g
Korean Chili Noodles A bag of 50 grams each time
Chinese Cabbage 2

Auxiliary Ingredients

Korean Lamian Noodles 100 grams
water appropriate amount

Quite wordy. You can leave a message if you don't understand

Step 1 . Just started to learn two cabbages, and took the most confessed leaves of cabbages.

Step 2 . Cut the cabbage in half and divide it into four parts in the middle

Step 3 . Put a small part of the cut into a layer of salt and marinate it for 30 minutes. Wait until the cabbage is soft, and then the water will flood the cabbage. Sprinkle more salt. Then put both cabbages in place, and then press the stone for 20 hours. When the cabbage is soft, take it out and wash it. Until the leaves of the cabbage are not so salty, put it aside to empty water

Step 4 . Peel the apples and pears and cut them into pieces. Cut garlic and ginger into pieces. Then mix together in the blender to substitute

Step 5 . Shred yellow radish, water, luobudu and cut leeks into sections for substitution

Step 6 . Put 100g of water in the pot and boil it until 50g of glutinous rice flour is mixed. Don't be too thick. Put it aside and cool it instead

Step 7 . When the cabbage is empty, put all the seasonings together and stir them well. Then put the cabbage leaves piece by piece with seasonings, put them in the box and ferment in the cool place. After a day, put them in the refrigerator for one star and you can eat them

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