Korean kimchi is very well known as a specialty snack, Korean kimchi is especially delicious, whether it is with rice or with steamed buns and noodles. In fact, Korean kimchi we Chinese will also do, and in the northeast every family will do kimchi and sauerkraut. Only Koreans love kimchi too much in their daily lives, making people think that only Koreans love kimchi. The reason why Koreans love kimchi so much is that they can't afford to eat vegetables in winter because of the lack of supplies, so they can only eat kimchi. So so popular Korean kimchi, how to do it? Here we will introduce, after learning how to make kimchi, you do not have to drool at the image of the main character in the Korean drama eating kimchi, because you can also make delicious kimchi.

One, ready to do Korean kimchi to use ingredients and ingredients

First of all, to prepare to do Korean kimchi to use ingredients and ingredients, a few large cabbage, chili noodles, onions, leeks, apples, green onions, ginger, garlic and salt. One of the cabbages is washed and cut from the root and sliced into four even halves. Then cut the onion into julienne, apple into pieces, leeks and green onions, ginger and garlic chopped and mixed with chili noodles.

Second, cut the cabbage and then pickled with salt for seven or eight hours

Cut the cabbage sprinkled with salt and pickled for about seven or eight hours, generally seven or eight hours after the water in the cabbage is all pickled out. Pour off the water and then pass the cabbage through the water again, the purpose of this is to make the cabbage become less spicy.

Three, make a good chili sauce seasoning evenly smeared on the cabbage

Finally, make a good chili sauce seasoning evenly smeared on the cabbage, so that all the cabbage is covered with chili sauce, and then put the cabbage in an airtight container, usually fermentation five to seven days can be eaten. If your home is too warm, you can put the cabbage in the refrigerator to ferment.

If you are interested in the practice of Korean kimchi, welcome positive comments to participate in our topic of interaction, say your practice of kimchi.