Korean-style kimchi

Name: Korean-style kimchi
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1/2 piece Chinese cabbage; to taste Ginger; 1 piece Garlic; to taste Onion; to taste Carrot; to taste chives; 1/2 piece Apple; 6 pieces finger chili; 1 tsp fish sauce; to taste Salt

Salted napa cabbage is massaged with a blended paste of apple, onion, garlic, ginger, and chili, then finished with fish sauce, carrot, and chives.

24 hrNewEasy Pickled & Preserved Sauce-braise Sour Spicy

Instructions

1
Wash half a Chinese cabbage and cut it into pieces for later use.
2
Add 2 tablespoons of salt to the chopped Chinese cabbage and marinate for 2 hours.
3
Prepare the sauce by putting the onion, apple, garlic, ginger, and bird's eye chili into a blender and crush them for later use. Shredded carrot and chopped chives do not need to be crushed.
4
Wash the pickled Chinese cabbage with clean water and squeeze out the water. Put it in a container, pour in the sauce, add 2 tablespoons of fish sauce, add shredded carrot and chopped chives, and mix well. Seal it and put it in the refrigerator overnight, then it can be eaten.
5
After being refrigerated overnight, the crisp pickles are ready to eat.

Video Sharing

Share your cooking video with others

No videos yet. Be the first to share!

Discussion

Ingredients

Main Ingredients

Chinese cabbage
1/2 piece
Onion
to taste
Carrot
to taste
chives
to taste
Apple
1/2 piece
finger chili
6 pieces
fish sauce
1 tsp

Auxiliary Ingredients

Ginger
to taste
Garlic
1 piece

Seasonings

Salt
to taste