Korean kimchi recipes Korean kimchi pickling method tutorial

Korean kimchi is very famous. Many people go to Korean restaurants to eat, especially like to eat "Korean kimchi". Some people also like to make it themselves. There are many ways to make it. The methods are simple and easy to learn. Now I will share the methods with you. Don't miss it. Now let me introduce it to you. Everyone should seize the opportunity to learn.

Ingredients for Korean kimchi

Chinese cabbage, a little glutinous rice flour, chili powder, ginger, garlic, about 200g salt, fish and shrimp sauce

A plate

Korean kimchi pickling method tutorial

1. First, wash the cabbage with water, and then put it in a sunny place to dry.

2. Divide the dried Chinese cabbage into several equal parts as needed.

3. Put the cabbage in a plate, then add an appropriate amount of salt. Don’t add too much at once, but add it slowly until the salt can soften the cabbage.

3. Add glutinous rice flour to cold water and bring to a boil. Let it cool until it becomes a paste. Add chili powder, fish and shrimp sauce, ginger, and garlic (both ginger and garlic should be chopped into fine pieces) and stir evenly.

4. Add the bok choy to the prepared sauce, then stir with chopsticks until it is evenly mixed, making sure that every piece of bok choy is covered with the sauce, so that it will taste good.

5. Put the bok choy covered with sauce on a plate, seal it with plastic wrap, and put it in a cool place or refrigerator. It can usually be eaten within a few days.

1. The cabbage must be fresh. Don't cut it too small, otherwise it will not taste so crisp after pickling. Also pay attention to safety.

2. Pay attention to hygiene during the production process.

3. The sealing should be good. After sealing the lid, do not open it before the time of consumption, otherwise it will leak and will not taste good.

4. You can adjust the seasoning appropriately.