Resources
- 3 kg cabbage
- 1 bulb cauliflower
- 1 bulb carrot
- 200 grams chives
- 100 gram Scallion
- 1/2 fruit apple
- 1/2 fruit pear
- 1/2 bulb onion
- 1 piece ginger about thumb
- 1+ 1/2 bulbs garlic
- 2 tbsp Korean brown sugar (can be replaced with white sugar)
- 2 tbsp full of glutinous dough
- 2 cups country
- 2 tbsp fish sauce
- 1 tbsp Korean shrimp paste
- 1 cup salt
- 1 cup Korean chili powder (if you want to be spicy and darker, increase the amount of chili)
Steps
- Split cabbage, dipped in cold water, use 1 cup of salt to sprinkle on each cabbage leaf, and marinate for 2 hours (every 30 or so cabbage 1 times). After 2 hours, rinse with clean water several times until you taste salty cabbage, then drain.
- Radish, carrot peeled, cut into match. Scallions and chives cut into 2 cm pieces.
- Take 2 tablespoons of glutinous rice powder to dissolve in 2 cups of water, boil (stir well during cooking to avoid clumping and scorch bottom of pot) boiling powder in 2 tablespoons sugar, stir and then turn off the heat, let cool.
- Apples, pears, onions, garlic, ginger, fish sauce, puree shrimp paste and pour into the cooled sticky rice powder, stir well.
- Mix radish, carrot, onion, chives cut in step 2 and Korean chili powder in step 4.
- Finally use the mixture from step 5 to marinate on the inside of each cabbage leaf.
- After finishing all the cabbage, put the cabbage in the can (press the cabbage tightly to get rid of the air below), cover the lid tightly, leave outside for about 8 hours, then put it in the refrigerator to store. After 1 day, kimchi can be used.
