Recipe: Authentic kimchi

Home Cooking Recipe: Authentic kimchi

Notes:

When studying in Korea, the school church organizes students to pickle kimchi together every winter to some elderly people around the school. For a few years, it is easy to cook kimchi. Korean mother's prescription, absolutely authentic

Ingredients:

Steps:

  1. Home Cooking Recipe: Cut one Chinese cabbage into four petals and wash it with salt for one night without washing. When the leaves are soft, wash them with water and put them aside for drying.

    Cut one Chinese cabbage into four petals and wash it with salt for one night without washing. When the leaves are soft, wash them with water and put them aside for drying.

  2. Home Cooking Recipe: Use glutinous rice flour and boiling water to adjust a bowl of rice paste and put it in the general after cooling.

    Use glutinous rice flour and boiling water to adjust a bowl of rice paste and put it in the general after cooling.

  3. Put onions, apples, garlic, and paprika in a cooking machine

  4. Almost like this

  5. Paprika is critical and directly affects the taste and color of the finished product. I use kimchi special chili powder

  6. Add beef powder, there is salt inside, so there is no need to add salt, it is recommended to add slowly, while adding and taste.

  7. Add fish sauce to taste, almost 1 scoop, can not put too much will suffer

  8. Finally add shrimp paste and shallots to the sauce.

  9. Bring disposable gloves and apply a sauce to each leaf.

  10. Finished in a sealed box! In theory, it is ready to eat right away, but I am definitely fermenting for about 1-2 weeks or so.

Tips:

It seems very troublesome, but it is still quite simple. If you are not too salty, put some white radish in and marinate together.

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