Kimchi

Name: Kimchi
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g Chinese cabbage; 1 stick Carrot; to taste Salt; to taste white sugar; to taste Garlic; to taste Chili sauce

A simple home version of the Korean staple, where wilted napa and carrot ribbons are massaged with pungent garlic paste and sugar until every layer carries gentle heat.

0 minNewMedium Pickled & Preserved Pickle Mild Spicy

Instructions

1
Main and auxiliary ingredients: Chinese cabbage, carrot.
2
Wash the Chinese cabbage and cut it into pieces.
3
Wash the carrots, peel them, and cut into slices.
4
Put the pieces of Chinese cabbage and slices of carrot into a bowl.
5
Add an appropriate amount of salt.
6
Mix and toss evenly, marinate until the cabbage wilts, droops, and releases water.
7
Squeeze out the water and set aside.
8
Peel the garlic, put it into a garlic mortar, and crush it into garlic paste.
9
Put the mashed garlic and an appropriate amount of sugar into the reserved cabbage.
10
Mix repeatedly until even.
11
Add fresh chili sauce.
12
Mix thoroughly again.
13
Place in a food storage container and refrigerate for 24 hours before eating.