It’s kimchi season again
Overview
As soon as the weather gets cold, I want to drink hot spicy cabbage soup. To make spicy cabbage soup, you need spicy cabbage, so I decided to make kimchi last night. I bought a giant cabbage, 1/3 was used to stew pork vermicelli, 1/3 was used to make dumplings, and the rest was used to make kimchi. The size was just right.
Tags
Ingredients
Steps
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Cut the Chinese cabbage into quarters with a cross knife, sprinkle salt evenly on each layer, and marinate in a basin overnight.
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Chop apples, pears, onions, garlic and ginger into mince; cut leeks into sections; grate white radish and squeeze out the water.
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Boil glutinous rice flour and water at a ratio of 1:10 into a paste and let cool.
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Pour the above ingredients together with the glutinous rice paste into the chili powder, add the dried shrimps, salt and sugar and mix well.
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Rinse the cabbage that has been pickled overnight, rinse it with water, squeeze out the water, apply the chili paste layer by layer with a brush or your hands, put it in a sealed bottle to ferment at room temperature, ferment it for one or two days in summer, and four or five days in winter. After fermentation, put it in the refrigerator.
