Korean kimchi

“Many people get discouraged when they see how many seasonings are needed to make kimchi, so today I launch this simple version of kimchi, which reduces the ingredients to a minimum. But the taste is still the same.”

Ingredients

Main ingredients

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1 cabbage

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Accessories

Pear

1 piece

Apple

1 piece

Shrimp

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Small half bowl

Condiments

Salt

100g

Fish Sauce

30g

White sugar

30g

Chili sauce

80g

Chili powder

40g

Scallions

1 small handful

How to make Korean kimchi

1. Prepare the ingredients; first put the apple and Wash and peel the pears

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2. Grate the pears into shreds and put them into a basin; cut the apples into pieces and put them into a blender together with the dried shrimps to make a puree. If it can’t be stirred, you can add a little water

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3. Pour the beaten apple and shrimp paste into the basin

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4. Add 30 grams of fish sauce, 30 grams of sugar, and 70 grams of Korean chili sauce

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5.40 grams of Korean chili sauce Stir the chili powder and 1 small handful of green onions evenly

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6. Cut the cabbage into quarters; rinse well

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7. Add 100 grams of salt, put it into a large glass jar for pickling, fill with water and marinate for 5 to 12 hours

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8. Take the cabbage out of the bottle and rinse it to remove excess salt

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9. Squeeze the water out of the cabbage

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10. Spread the sauce prepared above on the cabbage and put it into a container that has been rinsed with boiling water before filling the entire container

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11. Close the lid, it is summer now, let it ferment at room temperature for 12 hours, taste the kimchi is slightly sour, and there are a lot of bubbles produced by fermentation, then put it in the refrigerator It can be eaten after 3-5 days of refrigeration

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