The recipe with high success rate, the material usage does not have to be too accurate~
The root of the cabbage is removed and not completely removed.
Cut the cabbage from the dish, do not cut the leaves, and then gently tear them into two halves by hand.
Continue to cut a knife in the roots of every half of the cabbage, this time without tearing, the reason is to look down
The cabbage is soaked in water and put in the basin for later use.
Peel off each leafy cabbage and sprinkle with a little salt (not much, a thin layer can be used)
The salted cabbages are placed in a large bowl and turned every 30 minutes. The bottom of the cabbage is turned over and marinated for two hours. There is a lot of salt water at the bottom of the basin. This time is used to prepare the hot sauce.
Pour 500ml of cold water into the pot, put two tablespoons of glutinous rice flour, stir evenly, and simmer for 5-10 minutes.
Cook into a translucent, close the fire after a certain consistency, add 2 tablespoons of sugar to stir, let cool.
White radish and carrot shredded, green onions and chives chopped
Garlic, onion, and ginger are put into a food cooking machine and made into mud, which is made into onion and garlic. You can use a knife without a machine.
Cool glutinous rice paste with onion and garlic
Add fish sauce and shrimp paste
Shrimp paste picture
Add the chili powder in step 12, mix well and pour in the chopped vegetables (white radish, carrot, onion, leeks) and mix well.
The dehydrated cabbage is washed away with salt and the water is dried.
The third step is coming, tearing halfway from the knife edge~
Step 14 of the vegetable hot sauce on each leaf cabbage
The cabbage with the sauce is folded in half and tightened. Neatly placed in a water-free and oil-free crisper, each cabbage must be squeezed tightly, leaving no gaps in the middle to prevent too much air from entering.
Place it in a cool place for one day, then put it in the refrigerator for chronic fermentation the next day.
You can eat it on the third day. When you get it from the box, you need to use clean and dry chopsticks. When you eat it, you can cut it and eat it in three months.
The finished product can be processed into kimchi cake, kimchi fried rice, kimchi soup, etc.