Korean Kimchi(han guo pao cai )

Korean Kimchi

Introduction:

"In the hot summer, in order to dispel the heat, many people like to cook some mung bean porridge or adzuki bean porridge, and some like to make their own Korean cold noodles. Today, we will make a "Korean kimchi" for porridge or cold noodles. "Korean kimchi" many people like to eat, some people like to do, but the practice is different, a variety of children, what kind of have! This pickle is easy to use. Due to the hot weather, Korean kimchi is fermented faster in summer than in winter. Korean pickles use a wide range of ingredients, almost 60% of which can be made, such as vegetables, meat, poultry, aquatic products, etc. Today, it uses cabbage, the most common and cheapest of all vegetables. Cabbage is the best choice in summer. You can eat it as you like. If you want to choose Chinese cabbage, it is better to make it in winter. If you do too much, it will not be easy to rot and if you don't, it will be troublesome. Because Chinese cabbage is suitable for at least one plant at a time. It needs to make all four pieces of Chinese cabbage in large pieces. Today, we will choose Chinese cabbage to make "Korean kimchi". As for other varieties, we will introduce them in winter

Production steps:

Materials required:

Cabbage: 750g

Carrot: 25g

Green pepper: 50g

Apple: 100g

Onion: 20g

Leek: 30g

Garlic: 40g

Flour: 35g

Minced ginger: 25g

Fine chili powder: 30g

Coarse chili powder: 5g

Salt: 5g

Sugar: 30g

MSG: 5g

White vinegar: 30g

Fish sauce: 20g

matters needing attention:

Production difficulty: ordinary

Process: salting

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Han Guo Pao Cai