Korean chili paste Korean kimchi

Name: Korean chili paste Korean kimchi
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 bowl Chili powder; 1 piece Chinese cabbage; 1 piece Ginger; 3 pieces Garlic; a handful scallion; a handful Coriander; 3 tbsp Coarse salt; 1 tbsp Sugar; 1/2 tbsp chicken essence

A two-part project pairs hand-mixed chili paste with cabbage kimchi made the traditional way. Salted leaves are soaked, rinsed, and coated until every fold glows red.

0 minNewEasy Pickled & Preserved Pickle Medium Spicy

Instructions

1
a head of Chinese cabbage
2
Make a horizontal cut directly at the root, peel off the outer layers of cabbage leaves, make a vertical cut, and break the whole cabbage into two halves.
3
Sprinkle large grains of salt layer by layer
4
Pour another layer of brine and soak for a while (if there is more salt, the time can be shorter; if less, the time can be longer). When a piece of cabbage bends without breaking, it can be washed.
5
After washing, drain the water, and now start making the chili sauce.
6
Boil a pot of water and pour it into the chili powder, then stir evenly.
7
Add chopped scallions, ginger, and garlic, and mix evenly.
8
Add the seasonings, then spread the chili paste layer by layer on the drained cabbage.
9
Pack into boxes for storage, and after a few hours it can be placed in the refrigerator, the flavor is better when chilled.