Korean kimchi(han guo shi jin pao cai )

Korean kimchi

Introduction:

"This dish was excerpted from the newspaper when I was in junior high school, and it has a good response. Every year in those years. After more than ten years, the taste is as delicious as ever. Taste this pickle, as if my thoughts back to the youth season. The aftertaste is endless. "

Production steps:

Step 1: remove the cabbage and wash it. Wash radish and drain.

Step 2: the cabbage is broken into four pieces and cut into small pieces. The radish is cut into small pieces. Marinate with 30g 10g salt for 4 hours.

Step 3: take 500g cold boiled water to melt monosodium glutamate and the remaining 20g salt for use.

Step 4: after 4 hours, drain the salt water from radish and cabbage.

Step 5: cut scallion into scallion, chop garlic, and weigh chili noodles.

Step 6: peel, core and slice apples and pears. Pour into the basin, add all the ingredients and mix well.

Step 7: dress up. seal.

Step 8: melt the cold boiled water with monosodium glutamate and salt, mix it well, and then slowly pour it into the VAT to submerge the dishes.

Step 9: after 10 days, you can taste the tender, crisp, sour and spicy, and fruity kimchi.

Materials required:

Chinese cabbage: 2000 g

White radish: 200g

Big Apple: 1

Pear: 1

Scallion: 100g

Garlic: 100g

Hot pepper noodles: 50g

MSG: 50g

Salt: 60g

Note: be sure to weigh the dishes well! Curing time must be enough for 10 days, so that the taste is authentic.

Production difficulty: unknown

Process: salting

Production time: several hours

Taste: hot and sour

Chinese PinYin : Han Guo Shi Jin Pao Cai