How to make Korean kimchi

After watching a lot of Korean dramas, we all know that Korean kimchi is a food that Koreans often eat. Now let’s share the pickling methods of Korean kimchi.

How to make Korean kimchi

2) Now let’s take cabbage kimchi as an example to explain the ingredients

1200g Chinese cabbage, an apple, a pear, 150g salt, 50g chili powder, and appropriate amounts of glutinous rice flour, ginger and garlic.

2) This depends on the time of pickling kimchi. The more salt you use, the shorter the pickling time will be. The less salt you use, the longer the pickling time will be. First, clean the apples and pears, peel them, remove the cores, and then use a juicer to make juice.

3) Then mince the ginger and garlic. Add glutinous rice flour to the pot, pour the juice in, and cook it slowly over medium heat until it becomes a paste. After the glutinous rice paste cools down, add chili powder, minced garlic and minced ginger, and squeeze out the water from the pickled cabbage.

4) Apply the ingredients on each piece of cabbage, then place them in an oil-free and water-free container, seal it, and put it in the refrigerator for three to five days before eating.