Lin's Korean-Style Kimchi

The ratio of glutinous rice flour, sugar, and water is roughly 1:1:3. After adding water, mix continuously with chopsticks until it becomes thick, like baby rice cereal.

Peel the white radish

Cut quickly

Cut quickly

Add salt and marinate for 15 to 20 minutes, allowing the moisture to be drawn out.

Cut the onion into thin strips

Add the cooled rice paste into the bowl

Add shredded onions

Add shredded carrots

Chop the ginger and garlic into small pieces and place them in a small container, with each making up half of the mix. Pour in fish sauce just enough to slightly cover them.

Blend into a paste with a blender

Pour into the bowl

Add chili powder, the ratio is up to you to decide how red you want it.

Fresh and green~~~~

Take out the white radish and put it in another bowl (because it’s only 20 minutes, there’s no need to rinse it with clean water), then slowly add the chili sauce from the seasoned sauce bowl into the bowl while continuously tossing it by hand, and add about 2 spoonfuls of white vinegar.

Put it in the fuse box, put a little in, press a little, try to squeeze out the air as much as possible

Done

Similarly with cabbage, add salt to draw out the moisture, wash it clean, put it in a bowl, and then stir it into the bowl with the sauce, adding the sauce gradually while stirring.

The cabbage is also sorted out!

Different kinds of kimchi should be left on top of the fridge overnight to ferment slightly, and then put back in the fridge. You can eat it the next day. I didn’t add apples to my kimchi because we didn’t have any at home. I also didn’t add much squid because I felt a bit off about eating it. Alright! Anyway, I hope everyone likes my Lin-style kimchi~ Oh yes!

I can still put the remaining sauce on the cucumber, hehe, delicious!