How to pickle authentic Korean spicy cabbage

Many people like to eat Korean kimchi. Some people have tried to pickle it themselves, but they always feel that the pickled kimchi tastes not authentic and is not as delicious as the Korean people. In fact, the ingredients and methods of pickling authentic Korean kimchi are very important. I will write them down and tell you later. Friends who like to eat it can go to my introduction, and they will definitely be able to pickle authentic Korean kimchi.

How to pickle authentic Korean spicy cabbage

Ingredients for Pickling Authentic Korean Spicy Cabbage

All the ingredients for pickling authentic Korean kimchi are prepared. The main ingredients are a head of cabbage, half a white radish, and appropriate amounts of green onions and chopped garlic. In addition, you should also prepare appropriate amounts of onion juice, pear juice, dried shrimps, white sugar, and chopped ginger. Finally, there are the heaviest chili powder and sesame seeds, as well as an appropriate amount of whitebait juice.

Steps to pickling authentic Korean kimchi

1. Remove the outer layer of the prepared cabbage, cut it in the middle, add edible salt and marinate it, discard the marinating water. Then wash it with clean water and drain the water.

2. Peel the garlic and make it into garlic paste. Just put two heads of garlic in one cabbage. After making the garlic paste, add chili powder, whitebait juice, sesame seeds, chopped green onions, pear juice, onion juice and other seasonings together and mix well. If it is too dry, add appropriate amount of mineral water to make it into a thick paste.

3. Cut the white radish into thin strips and marinate it in the seasoning. Then spread the prepared seasoning evenly on the processed cabbage, making sure that every leaf is covered with the seasoning.

4. After the coating is completed, place the cabbage in a bowl, seal it with plastic wrap, ferment it at room temperature for one day, and then put it in the refrigerator. The fermentation will be completed after 20 to 30 days.