Korean cabbage kimchi

Overview

The weather is getting colder, cabbage is on the market, and it’s time to make kimchi. The hot and sour kimchi can be used as a side dish for porridge, or as a good helper to relieve greasiness and cleanse the intestines after a big fish and meat. You can make more at a time, store it in the refrigerator, and eat it anytime. It is very convenient.

Tags

• cold dishes
• pickles with soy sauce
• common dishes
• old man
• late night snack
• korean food
• apple
• chinese cabbage
• garlic
• korean chili sauce
• shopee
• white radish
• white sugar
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Remove the old side of the Chinese cabbage, wash it (you don’t need to wash it, you will wash it after pickling), cut it into four pieces (lengthwise) or two pieces (according to the size of the cabbage), separate the leaves and sprinkle enough salt, marinate for 8 hours or overnight, and a lot of water will come out. If there is not much water, it means there is not enough salt, sprinkle more salt;

   

2. 2 The pickled cabbage will produce a lot of water. Use the pickled water to wash the cabbage (the cabbage mentioned above can be washed here without washing) and taste it. If it is too salty, rinse it with cold boiled water or purified water until the saltiness is moderate. Squeeze it dry with your hands and put it in a basin for later use;

   

3. 3 Wash the white radish, cut it into thin strips, and put it into a seasoning basin. Chop the washed shrimp skin and put it into the basin. Peel the garlic and ginger and mash it into a paste with a garlic mortar. Peel an apple and rub the paste into the basin.

   

4. 4 Add sugar, Korean chili sauce, cut green onions into thin strips and put them into a basin

   

5. 5 Wear gloves and stir the sauce evenly

   

6. 6 Separate the cabbage leaves one by one, and spread the pickled radish shreds. After all the cabbage is laid out, put the cabbage into a fresh-keeping bag, pour the remaining seasonings, tie the bag tightly, and leave it at room temperature for one day, then put it in the refrigerator for storage; you can also put the cabbage directly in the refrigerator and eat it after 2 days; if you like leeks, you can add some leek segments before tying them; if you like cilantro, you can add some chopped coriander.