One day, I met a Korean wife, and I was very happy. I had a good time to meet each other. Then I put my idea on her. How can a great resource be wasted...嚯嚯嚯嚯~ So there is Today's recipes, while learning to record, the taste is really the best kimchi I have ever eaten. It used to be because I didn't eat it because I didn't eat it. My friends did it~ I didn't hide it at all. ~
Prepare these materials including a cabbage
Cabbage does not wash directly into the block
Put it in a large bowl and mix well with salt. Adding the right amount of water will speed up the pickling process and marinate for about 1 hour.
Three spoonfuls of glutinous rice flour are placed in cold water, and the small fire is stirred continuously until it boils to a paste, as shown in the figure. Let cool cool, be careful to stir constantly to prevent clots.
The apples are peeled and cut into pieces with the onions, crushed with a cooking stick, and placed in a small onion section with garlic.
Add the chili powder and glutinous rice paste and three tablespoons of fish sauce and a spoonful of shrimp paste and a spoonful of juice to a spoonful of sugar, and mix well in the previous step. If you feel that it is not salty enough, you can increase the fish sauce according to your taste.
Check the cabbage, the marinated cabbage will not break when pinched, as shown.
Wash the marinated cabbage twice and drain. Don't force it hard, please treat it gently, taste it, if you feel salty, you can soak it in water for a while.
Add the sauce and sesame and mix well. Now you can eat. Sealed in the refrigerator in the lock box. The taste will be sour every day. It is best to cook kimchi soup a week later.
People who like to eat chives can be chopped and chopped with shallots.