Homemade Korean Cuisine ----- Korean Spicy Kimchi

Name: Homemade Korean Cuisine ----- Korean Spicy Kimchi
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1000 g Chinese cabbage; to taste Salt; 50 g glutinous rice flour; 40 g Ginger; 60 g Garlic; 1/2 piece Onion; 1/2 piece Pear; 1/2 piece Apple; 85 g shrimp paste; 100 g fish sauce; 100 g Chili powder; 40 g Sugar; 1 stick Carrot; 1 handful chives; 2 pieces verdant

Cabbage quartered and salted overnight at the root, rinsed, then bound with glutinous rice porridge, fruit puree, and chili. A from-scratch kimchi worth the ten-hour wait.

0 minNewMedium Pickled & Preserved Season Mild Spicy

Instructions

1
Remove the bad outer parts of the cabbage and divide it into four parts.
2
Evenly sprinkle salt layer by layer at the root of the Chinese cabbage and marinate overnight. I marinated it for 10 hours.
3
At this time, the cabbage has already released a lot of water.
4
Wash the cabbage with clean water until the salty taste is faint, squeeze out the water, and then place it in a strainer to drain the excess water.
5
Add half a cup of water to the glutinous rice flour, which is about 165 grams, and stir well. Then heat it over low heat until it becomes a paste, and set it aside to cool.
6
Prepare the other ingredients.
7
Cut the ingredients and vegetables into small pieces.
8
Get the shrimp paste and fish sauce ready.
9
In the ingredient list, except for chili powder and white sugar, put the other ingredients into a blender.
10
Stir evenly.
11
Then add chili powder and white sugar, and mix well.
12
The chili sauce is ready.
13
Wash the carrots, chives, and green onions, then cut them into sections.
14
Mix evenly with chili sauce.
15
Starting from the root of the Chinese cabbage, spread the prepared sauce layer by layer, place it in a sealed storage container, and refrigerate to pickle for 4-7 days. The pictures taken this time show the cabbage after 4 days of pickling.