There are too many ways to pickle kimchi, most of which follow the Korean method of pickling, but our family does not like the taste of Korean kimchi. We like the taste of Koreans. Today I will teach you how to pickle a Korean nationality.
First, the raw cabbage is washed in the middle, and each leaf is sprinkled with salt, and a thin layer can be sprinkled. Then put it in the basin and press it with heavy objects. After 24 hours, it is marinated. (My picture is already marinated. Usually I used to pickle cabbage before going to bed at night, then I must be marinated before going to bed the next day. I can mix it directly.)
This is the perilla seed, which is eaten after slow cooking.
This is a white shrimp paste. The taste of white shrimp paste is purer.
I use this brand of fish sauce. This is not too strict for me. You can get any fish sauce in the supermarket.
This is the paprika that I made myself in the fall, dried with dried red pepper. I can do it with my own taste. I never bought it. If you don't make chili powder, please be careful when purchasing.
Prepare a slightly larger pot, rub the prepared radish, pray the pear, cut the leeks, and pour the ginger and garlic into it.
Then, pour the chili powder into it. If you can't eat spicy food, just pour some in. Sugar, shrimp paste, fish sauce, and cooked sage powder are all poured in. (Here, I want to talk about what is Suzi powder. You may know the basil leaves. This is the seed. It is ground into a powder after slow cooking. It is more fragrant than sesame seeds. Koreans don’t just marinate kimchi. Powder, when you mix the side dishes, you also like to put the suds, Koreans do not eat) and then stir evenly.
Dry the marinated cabbage and smear each leaf directly. I didn't use water to rinse the cabbage, because I don't put salt in the spicy food, so the marinated cabbage can be directly smeared.
The smeared kimchi must be packed in an oil-free container, either a food box or a porcelain jar. Slowly ferment. After 2 to 3 days, it is taken into the refrigerator. I remember when I was a child, the pickled kimchi was placed in the dish. I always eat it in the spring, and the more cooked, the more thoroughly, so I can drink delicious kimchi soup!
The kimchi that the Koreans used to pickle is not to put the glutinous rice paste. In fact, Koreans use glutinous rice paste to promote the fermentation of kimchi. We eat it at home and eat it. The amount we do is not large, so it is not necessary. Use glutinous rice paste. This is also the difference between Korean kimchi and Korean kimchi. I believe that you have eaten the method I taught you to make, and will never like other flavors anymore!