Korean spicy cabbage pickling method and skills

As a relatively closed country, North Korea seems somewhat mysterious in today's increasingly internationalized world. Most of the time, we can only learn about it on TV, and on TV we can often see such a clip, where an ordinary North Korean woman pickles a large jar full of kimchi, and the pickled cabbage has a gorgeous transformation. In fact, pickling kimchi is not a difficult thing, and Chinese people can do it, so today I will teach you how to pickle Korean kimchi. If you are interested, please stay.

Korean spicy cabbage ingredients

Chinese cabbage, ginger, garlic, pear, apple, pepper

Korean spicy cabbage pickling method

1. Peel off the outer layer of the cabbage you bought, rinse it with clean water, and then dry it. When the cabbage is almost dry, evenly apply salt inside and outside the cabbage, and put it in a sealed container for pickling. It will take about half a day.

2. After marinating for half a day, squeeze out the excess water from the cabbage, then chop the prepared ginger, garlic, pears, apples, etc. into small pieces, and choose the amount of each according to your taste. For taste considerations, the editor prefers to use relatively less sweet and tender pears and apples, so as not to take away the spiciness of the Korean kimchi and make it taste more refreshing.

3. Finally, add an appropriate amount of cold boiled water to the pickled kimchi, sprinkle the chili pepper evenly on the cabbage, and then stir it. Start from the innermost layer and make sure to sprinkle it evenly inside and outside. After everything is sprinkled, you can take a container with a draft and seal the pickled cabbage. Wait a few days and you can open the lid and eat the original Korean kimchi.