Korean kimchi pickling method and skills

As people's living standards improve, the quality of life they pursue is getting higher and higher. Nowadays, many shopping malls sell Korean kimchi, which is widely loved by everyone. They are both kimchi, so why is Korean kimchi so famous? Maybe it's the customs in Korea. The editor has also studied it in depth, so now I will share it with you. Now let me introduce to you the pickling method and skills of Korean kimchi. If you have pickled kimchi at home, you can learn from me.

Korean kimchi pickling method and skills

1. Prepare a basin, fill it with half water, and put some salt in the water.

2. Cut a Chinese cabbage into four pieces using a cross cut method. Then, sprinkle salt on each leaf one by one.

3. Put the salted cabbage into the prepared basin of salt water and press it down with a heavy object. Press it for at least 10 hours, and the cabbage will become soft. The pressing time can be determined according to different tastes.

4. Wash the softened cabbage in clean water, wring out the water and place it on a plate for later use.

5. Prepare ginger powder, chili powder, garlic, onion, sugar, sesame, shrimp paste, and cut some white radish and green onion segments.

6. Squeeze the garlic and onion into juice.

8. Use your hands to gently blend the seasoning into the shredded radish. After about 20-30 minutes, the shredded radish will become soft.

9. Hold the softened cabbage in your left hand, and peel off the cabbage layer by layer with your right hand. Brush each piece with the shredded radish seasoning that blends a variety of flavors. Then, roll up the cabbage, seal it with a plastic bag to prevent air from getting in, and wait for fermentation. It can be eaten after about two days.