Korean kimchi pickling method diagram

Korean kimchi is the most representative specialty food of this country. Many people like to eat it. Their method of pickling vegetables is different from the kimchi method in our country. If you want to eat authentic Korean kimchi, you can learn its pickling method from the editor and look at the illustration of the Korean kimchi pickling method below.

Korean kimchi pickling method diagram

Ingredients for making Korean kimchi

When pickling Korean kimchi, you need to prepare 2 kilograms of cabbage, one apple and one pear, 150 grams of chili powder, ginger, garlic, salt, glutinous rice flour and fish sauce in appropriate amounts.

Steps for making Korean kimchi

1. Remove the old outer leaves of the prepared Chinese cabbage, cut it in half with a knife, put them in a bowl, sprinkle with salt, and marinate for twelve hours. After the cabbage becomes soft, pour out the water. Take out the cabbage and set aside.

2. Peel and core the apples and pears, extract the juice with a juicer, and then use a food processor to puree the ginger and garlic. Put an appropriate amount of glutinous rice flour in a pot, then add the apple and pear juice and mix well to make a paste.

3. Add chili powder and ginger and garlic paste and mix well. Squeeze out the water from the pickled cabbage with your hands, and then spread the prepared paste evenly on the surface of each piece of cabbage. After spreading, put the cabbage in a water-free and oil-free fresh-keeping box in the refrigerator. After three to five days, the fermentation will be completed and you can take it out and eat it whenever you want.