Korean Kimchi(han guo pao cai )

Korean Kimchi

Introduction:

Production steps:

Step 1: pour clear water into the basin, marinate the cabbage layer by layer with salt for 5 hours, and squeeze the water dry.

Step 2: wash the pear, white radish, carrot and white onion and cut into shreds.

Step 3: peel the pear and soak it in salt water. Pears don't change color.

Step 4: put chili noodles in a basin without water (be sure to dry the basin).

Step 5: add water to the pot, take appropriate amount of jiangmi (about 50g) and boil it in the pot.

Step 6: pour the boiled rice flour on the hot pepper noodles.

Step 7: control the dried water of leek and cut off the leek for standby.

Step 8: put all the ingredients into the hot pepper bowl and mix well. Mix sugar and sprite

Step 9: take half of the cabbage and put it in the basin, then spread the ingredients on the cabbage layer by layer.

Step 10: after wiping, put the vegetables in the basin and press them.

Step 11: wrap it in plastic wrap and ferment it. You can eat it in 3-4 days.

Materials required:

Cabbage: one

White radish: 1

Leeks: half a Jin

White onion: 1

Pear: 2

Onion and ginger: right amount

Carrots: 3

Chili noodles: 1 liang

Sprite: (Apple flavored) moderate

Sugar: right amount

Jiangmi flour: (glutinous rice flour) appropriate amount

Note: if you want to eat seafood, you can put some oyster meat, shrimp sauce, shrimp sauce water.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Han Guo Pao Cai