Korean kimchi

Overview

In winter, there are a lot of super big heads of cabbage stored at home, especially during the Chinese New Year... So we have to find a way to make the cabbage more diverse, take out the biggest one, and make Korean kimchi to ensure that it will be delicious in the morning for at least half a month. In addition, you are welcome to subscribe to my public platform Tianluo Girl!

Tags

• hot dishes
• pickles with soy sauce
• children
• korean food
• winter recipes
• lunch
• famous dishes
• apple
• chili powder
• chinese cabbage
• glutinous rice flour
• sugar
• ginger
• salt
• shrimp paste

Ingredients

Steps

1. 1 Wash the Chinese cabbage and carefully break off the leaves one by one

   

2. 2 Start sprinkling salt, and knead while spreading salt, so that the moisture in the cabbage can come out as soon as possible

   

3. 3 Cut an apple and half a piece of ginger into very fine dices, grind the chili into powder and prepare

   

4. 4 Heat hot water in a pot, add appropriate amount of sugar and stir to dissolve

   

5. 5 Then add the glutinous rice flour to make a paste and simmer over low heat

   

6. 6 Add a tablespoon of shrimp paste

   

7. 7 Stir evenly and when the glutinous rice flour is cooked, stop the heat and add the ginger

   

8. 8 Add apple dices

   

9. 9 Add chili powder

   

10. 10 Stir evenly and let cool until it returns to normal temperature

    

11. 11 Squeeze out the water from the pickled cabbage, put a layer of chili paste in the container, and spread a layer of cabbage

    

12. 12 Then put a layer of pepper and a layer of cabbage firmly together, cover it with plastic wrap, and let it ferment in a warm place for a day~