Korean kimchi(han guo shui pao cai )

Korean kimchi

Introduction:

"Making kimchi in South Korea has a long history. Just like the food culture of our country, kimchi in South Korea is also a part of Korean history and culture. After years of development, there are many different ways to make kimchi in South Korea. In addition to our well-known hot cabbage, there is also this fresh type of fast pickled water pickle. Pickles are easy to marinate, short time, light and refreshing. It's a refreshing dish for barbecue

Production steps:

Step 1: prepare all the ingredients.

Step 2: take a small pot, add water to boil, add coarse salt.

Step 3: add sugar.

Step 4: stir well, turn on and off the heat, cool and set aside.

Step 5: spread ginger and garlic.

Step 6: put ginger and garlic into tea bag.

Step 7: put the chili powder into the boiling tea bag.

Step 8: put garlic, ginger and chili powder into a fresh box.

Step 9: wash and slice all ingredients.

Step 10: put the cut food into the fresh box.

Step 11: pour the cold sugar and salt water into the box.

Step 12: cover the box and refrigerate overnight.

Materials required:

Water radish: 300g

Carrot: 50g

Cucumber: 50g

Apple: 50g

Scallion: 30g

Garlic: 50g

Ginger: 30g

Crude salt: 40g

Chili powder: 30g

Sugar: 60g

Note: this pickle does not need to do a lot at a time. It's best to finish it in 1-2 days. It's sour and tastes bad after a long time. The ingredients can also be any one you like. It's better to use coarse salt. It tastes faster. All kinds of food materials cut a little thin, easy to taste.

Production difficulty: ordinary

Process: salting

Production time: one day

Taste: slightly spicy

Chinese PinYin : Han Guo Shui Pao Cai