Korean spicy cabbage pickling method diagram

People who like to watch Korean dramas must be familiar with Korean kimchi, because this kind of kimchi is very common in Korean TV dramas. In fact, to put it simply, Korean kimchi is the most common pickled vegetable in Korea, which is similar to eating pickled radish in China, but Korean kimchi is added with local fish sauce, which tastes very tempting, making many Chinese people fall in love with this kind of kimchi. The method of making Korean kimchi is not complicated, and everyone can learn it at a glance. The following is a diagram of the pickling method of Korean kimchi. After reading it, everyone can go home and try it twice and make Korean kimchi at any time.

Korean spicy cabbage pickling method diagram

1. The ingredients for pickling Korean kimchi include 1,500 grams of Chinese cabbage, 500 grams of white radish, and 200 grams of carrots. In addition, you need to prepare some minced garlic and ginger, 500 grams of Korean chili sauce, and 50 grams of chili powder. It is best to have two spoons of fish sauce, one spoon of sugar, and an appropriate amount of sea salt.

2. Remove the stems of the Chinese cabbage, wash it, sprinkle it with sea salt and marinate it for six to eight hours. Then cut the white radish and carrots into thin strips and marinate them with sea salt for about two hours.

3. Take out the pickled cabbage and shredded radish, rinse them with clean water, then squeeze out the water. After squeezing out the water, cut the cabbage into segments of about two centimeters and put them into the bowl together with the shredded radish.

4. Pour all the prepared seasonings into a bowl and mix them with the cabbage segments and shredded radish.

5. After all the ingredients are mixed evenly, you can take them out, put them into a sealable container, and store them in a cool and ventilated place. After about two days, your homemade Korean kimchi will be ready.