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Homemade Korean kimchi
Hehe, every time I watch a movie, those Korean actors eat kimchi, which makes people greedy. So I learned how to make pickles. It was a little troublesome, but it was delicious. It is much more delicious than those in supermarkets and Korean restaurants. They are not so delicious and are so expensive. Let's learn 😄 It's very simple. Hehe, with a word, the seasoning I said can be made several times 😄Quite wordy. You can leave a message if you don't understand
Step 1 . Just started to learn two cabbages, and took the most confessed leaves of cabbages.
Step 2 . Cut the cabbage in half and divide it into four parts in the middle
Step 3 . Put a small part of the cut into a layer of salt and marinate it for 30 minutes. Wait until the cabbage is soft, and then the water will flood the cabbage. Sprinkle more salt. Then put both cabbages in place, and then press the stone for 20 hours. When the cabbage is soft, take it out and wash it. Until the leaves of the cabbage are not so salty, put it aside to empty water
Step 4 . Peel the apples and pears and cut them into pieces. Cut garlic and ginger into pieces. Then mix together in the blender to substitute
Step 5 . Shred yellow radish, water, luobudu and cut leeks into sections for substitution
Step 6 . Put 100g of water in the pot and boil it until 50g of glutinous rice flour is mixed. Don't be too thick. Put it aside and cool it instead
Step 7 . When the cabbage is empty, put all the seasonings together and stir them well. Then put the cabbage leaves piece by piece with seasonings, put them in the box and ferment in the cool place. After a day, put them in the refrigerator for one star and you can eat them
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