Korean spicy cabbage pickling method

Korean kimchi is one of the most distinctive dishes of the Korean ethnic group. It is very tempting with its red and white color. It is an indispensable appetizer on the table. But how much do you know about the pickling method of Korean kimchi? If you want to make Korean kimchi at home, learn how to pickle Korean kimchi with me.

How to pickle Korean spicy cabbage

1. Before pickling Korean kimchi, in addition to preparing cabbage, you also need to prepare ginger, garlic, apples, pears, peppers and other ingredients, as well as some salt, sugar and MSG.

2. Remove the old leaves from the outside of the purchased cabbage, cut off its roots, then wash it and set aside.

3. Apply salt to the washed cabbage from inside to outside, and then marinate for four to five hours. If you put more salt, the marinating time will be shorter. Then remove the water from the cabbage and let it dry for about thirty minutes.

4. Put ginger, garlic, apples and pears into a food processor and blend them into a paste. One head of Chinese cabbage can contain half an apple and half a pear. Blend the pepper several times in the food processor to make a fine paste.

5. Put the two prepared pastes in the same container and mix well. Then add sugar, salt, MSG and boiled water to make sauce for later use.

6. Apply the prepared sauce evenly on the cabbage, making sure that every leaf of the cabbage has the sauce. Place the cabbage in a well-sealed container. If there is any sauce left, pour it all over the cabbage.

7. Seal the container and store it. After about three days, the kimchi will be fermented. Then you can take out the kimchi and store it in the refrigerator. You can take it out whenever you want to eat it in the future.