I don't know the authentic practices of Korean kimchi, and I don't know the standard. The food is different because of everyone's preferences.
Cabbage does not need to be cleaned, remove the old leaves and open them with a knife. Open each leaf and let it stand for more than 8 hours. See if the leaves are soft. Do not turn over for more than 16 hours. The longer the salt, the more salty.
Drain and drain after use
The water is boiled and mixed with glutinous rice flour, and the thickness of the glutinous rice can be mixed. The amount of glutinous rice powder also depends on the number of cabbages.
Shrimp skin and big open sea roast, add a blender, because you need some water to stir onions, shrimp paste can be used shrimp paste, I did not use open sea and shrimp skin instead
Onions, garlic heads, ginger slices in a blender
Apple peeled and diced into a blender, no apples can be used with pears, or pears and apples, I also tried, this operation happens to have no pears at home.
The stirred material is added to the glutinous rice flour
Fish sauce is also added to glutinous rice flour
There is also chili powder added to the paste just to mix and cool.
Lock buckle wash and dry water
Put a good paprika paste on each piece of cabbage
Wiping it is like this
Put in the box
Neat code is good
Cover the lid and put it in the refrigerator. If you are not in a hurry, you can use it after a week. The best taste is 20 days. After 30 days, the sour taste is even heavier. So if you don't like to eat sour, you will eat it immediately. Do not do kimchi every time. a lot of.
I have introduced Korean kimchi on the Internet and said that Koreans have to do a year in winter. I don’t think that the longer the kimchi is, the more sour. I am a bit of kimchi after a month. I can’t stand it. I feel the best taste. about 20 days.