Spicy cabbage. Kimchi

"250 grams of salt, 10 grams of sugar, 5 and a half pieces of garlic, half a piece of ginger, 20 grams of dried small shrimps, 5 grams of chicken essence, a small handful of leeks, 1 apple, 1 pear, and half a cabbage. 150 grams of radish (I pickled the radish pieces together so I used one) 50 grams of glutinous rice flour"

Ingredients details

Main ingredients

Appropriate amount of cabbage

An appropriate amount of radish

Accessories

An appropriate amount of dried shrimps

An appropriate amount of glutinous rice flour

An appropriate amount of leeks

Pear Appropriate amount

Appropriate amount of apples

Ingredients

Appropriate amount of salt

Appropriate amount of chicken essence

Appropriate amount of sugar

Appropriate amount of ginger

Medium spicy taste

Marining process

Twenty minutes time consuming

Normal difficulty

Spicy cabbage. Steps for making kimchi

1

Wash the cabbage and dry it.

2

Ingredients.

3

Put apples, pears, ginger and garlic. Cut the radish into fine pieces (I'm lazy, so I use a food processor to stir it up.) Cut the radish into shreds. (Haha. I cut it relatively coarsely) Cut the leeks into small pieces. Cut the shrimp skin into pieces.

4

Use salt to pickle the washed cabbage. You can touch the front and back of each layer. You can pick up the leaves a little. You don’t need too much salt. , because the vegetable leaves are easy to taste, so touch them and leave them overnight.

5

Pour the glutinous rice flour into boiling water and mix well. (Everyone must first mix it with boiling water and cook it in the upper pot. I was just anxious. I poured it directly into the pot, and there were grains on it).

6

After mixing, turn to high heat and cook. Stir constantly, otherwise the bottom will not be mushy or become a little transparent.

7

Wait until the glutinous rice is cold. Put the prepared ingredients and add some salt. Chicken essence. Stir in.

8

Forgot, there is the most important chili powder.

9

Put salted cabbage. Wash off with water. There is a little bit of saltiness left. Touch the ingredients onto the cabbage. Be even. Then touch it up. Roll up. Put it in the box and seal it. It will be ready to eat in about a day or two.

10

It goes well with rice and is delicious.