Self -made authentic Korean kimchi, telling you the formula ratio, simple and convenient, you can eat it for a few days!

No matter what you eat in summer, you have no appetite. At this time, you need to order kimchi to refresh. If you want to say that kimchi is the most famous in South Korea, today Harbin will tell you the formula of authentic Korean kimchi. ~

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

Kimchi

Equipment:

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

4 Chinese cabbage, 200g of pepper powder, 500g of white radish, 5 garlic heads, 10 slices of ginger, 2 apples, 2 pears, appropriate amounts of salt, 5 spoons of sugar sugar

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

Cooking steps:

1. Wash the four Chinese cabbage first, then cut it into four and a half, then apply salt into the pot.

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

2. It may be a variety problem. The cabbage core is tightly sticky, unlike the northern cabbage, so the salt is not easy to wipe, and then the wiping is cut off. Four cabbage is half a pack of salt. Korean kimchi does not need to be as much as Sichuan kimchi salt, because it has to be overwhelmed later. Of course, the taste of the taste is also possible. They were wiped with plastic wrap and the pot was suppressed on the pot. I pressed a large pot of water. Pickled for more than ten hours. It was done in the afternoon, and the next morning it was fine.

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

3. The next day the cabbage became soft, and the water was marinated. Then, rush the water and drain the water for later use.

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

4. Cut the radish. Apple, pear, ginger, and garlic into foam

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

5. Don’t forget the shrimp skin, the shrimp skin is replaced by shrimp sauce. It is best to use shrimp sauce with conditions. With the taste of shrimp sauce fresh kimchi, it will not be worse.

6. 300 grams of pepper powder, shredded radish, ginger, garlic, apple, pear Mo pour into the pot and mix well

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

7.100 grams of glutinous rice flour plus 500 ml of water to cook a paste

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

8. The cooked glutinous rice paste is poured into the mixed ingredients

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

9. The sauce is good or bad to determine the taste of kimchi, so be sure to mix well.

10. Put on gloves and apply the cabbage evenly, and finally enter the altar

11. There are many types of jars used for sealing and fermentation. You can use music buckle and fastening fresh box, glass jar, ceramic jar … 5-7 days later!

12. The finished product after seven days, the flavor is dripping?

自制正宗韩国泡菜,告诉你配方比例,简单又方便,腌几天就能吃!

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