Korean kimchi

Recipe

Method of preparation

Ingredients

Cabbage 2 pcs

White radish ? pc

Shrimp peel 1 handful

Leek 1 small handful

Apple 1 pc

Pear 1 pc

Sticky rice 50g

Salt Moderate

Ginger 5 slices

Garlic 2 heads

Chili powder 150g

Fish sauce 1 small bowl

Sugar 2 spoons

Methods/Steps

1

Preparing the ingredients for the chili sauce

Wash the Chinese cabbage and slice it vertically from the root to 4 halves, rub it with an even layer of salt and let it marinate for 8 hours until soft. 8 hours until the cabbage becomes soft, pour off the pickled water. Then pass the cabbage through cool water or purified water, wash away the excess salt and squeeze out the water and set aside. (After passing through the water, taste the salinity of the cabbage, if you feel salty, you can soak it in water for a while to remove the salty taste.)

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Apple, pear chopped; white radish shaved into julienne; garlic, ginger minced, chives cleaned and cut into segments, shrimp finely chopped and spare

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Fish sauce poured into the chili noodle

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Then add chopped apples, pears, ginger and garlic minced, white radish, chives, minced shrimp, sugar, salt and mix well

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Sticky rice flour 50 grams and 450 grams of water, stir well, low heat cook into a paste

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Cooked sticky rice paste poured into the chili sauce

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mixed

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Wearing disposable gloves or putting on a plastic bag, spread the chili sauce evenly on the cabbage (mainly on the root, a strip on the cabbage leaves will do)

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Roll the cabbage smeared with the chili sauce from the leaves towards the root and put it into a clean container. Ferment at room temperature for a day and then place in the refrigerator to ferment for 5-7 days before serving

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1, leeks can accelerate the fermentation of spicy cabbage and act as a flavor enhancer.

2, shrimp skin is used instead of shrimp paste, there is shrimp paste is better, with shrimp skin is also good.

3, glutinous rice flour paste can make the cabbage easier to hang paddle, sticky feeling, and fermentation out of the flavor better. Stir in cool water and stir while cooking to prevent a mushy bottom.

4, fish sauce in large supermarkets are sold, can ensure that the flavor of spicy cabbage, it is recommended indispensable, if you really can not buy, you can not put.

5, pickled cabbage after water can taste, and then according to the salty to decide the back of the salt portion.

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