“The Korean kimchi application event was very popular some time ago. I remembered that I made this Korean kimchi by myself. It seems to be very successful. After eating Korean kimchi, it has all kinds of flavors. It can be served with rice or wine. , easy to digest, refreshing appetite, can not only provide sufficient nutrition, but also prevent arteriosclerosis, lower cholesterol, eliminate excess fat and other diseases. Kimchi represents Korean cooking culture. It grows fruits and vegetables, so Koreans use salt to pickle vegetables for winter.”
hot and sour
One Chinese cabbage, tear off the dry and yellow leaves on the surface. Cut off the cabbage, tear off each piece, soak in water and rinse.
Sprinkle a layer of salt on the surface of the drained Chinese cabbage leaves (the container is a bit small, so cut the cabbage in half), piece of codePut into a large container until all the leaves are set.
Cover the lid or plastic wrap, and refrigerate overnight. Take it out the next day, and you can see that a lot of water has been marinated in the container.
Soak and rinse the pickled vegetable leaves in pure water or cold boiled water.
Squeeze out the water and set aside.
Mix 40g of glutinous rice flour with 400g of water (1:10) and mix well, then cook over low heat and stir while cooking. Turn off the heat when it is bubbling.
Then continue to stir at the remaining temperature until it becomes a thicker paste-like state, and let cool until completely cooled.
Cut carrots, apples and onions into cubes. Peel ginger and garlic.
Add the cut vegetables and fruits, peeled garlic and ginger to the cooking and mash them into a puree.
Add chili powder to the cooled glutinous rice paste and stir well.
Add Korean chili sauce and mix well again.
Pour in the whipped fruit and vegetable puree.
Add shrimp skin.
Add oyster sauce and mix well.
Add white sesame seeds, garlic sprouts cut into sections, and sugar, mix well, and serve as pickled sauce.
For each cabbage leaf, apply a layer of sauce evenly on both sides with a brush or hand until all the cabbage is coated. Arrange the cabbage smeared with the sauce neatly in the container, and finally spread a thicker layer of sauce on the surface, cover with a lid or plastic wrap, and ferment at room temperature for 2-3 days (1 day at room temperature in summer, 3-5 days in winter). day), then put it into a small box with better sealing performance, put it in the refrigerator for 5-7 days, and then start eating it, and eat it within one month.