I have done it many times. Every time I eat kimchi in Taiwan, I want to eat stinky tofu. If you have time, you can do it! I have improved it many times. I have said that my neighbors have eaten very well. I hope you will like it too.
First, the water, sugar, white vinegar, boiled, and the plums are off the fire! Let cool! Let cool lemon juice
???? Note: Korean food: go to the core: Wash: hand to small pieces (???? Do not use cut) Korean food, carrots, scallions, salt and mix well (must mix well)
After half an hour, the cabbage is mixed (think of it, it will soften for about an hour and a half to two hours).
After softening the water, squeeze the cabbage
I am putting it in the cool step 1 (too lazy to bottle it)* If you want to give it away, you can squeeze the Korean dish into a glass bottle and add the soup.
Mix well--flattening- let the Korean dish be fully absorbed into the soup cover and wrap the ice, and the next day you can eat it.
* Rock sugar, sugar, brown sugar can be (I use rock sugar) * white vinegar, fruit vinegar (lemon vinegar can not work! Will become bitter), glutinous rice vinegar can be * lemon I put 1 capsule, because I like to eat sour (do not like too Put a little bit of acid on it.) *If you are afraid of acid, you can reduce the white vinegar by 50g.