cabbage kimchi
Today, I made cabbage kimchi that I had been sleeping. Last year, I bought a large and good cabbage and stored it in the house, but I kept it still because I was busy and tired, so I came to the point where I had to throw it away. So I decided to organize it. I'm not saying that I didn't eat half of the cabbage and threw it away. When I cut it in half, there were so many rotten things and I put the leftover cabbage kimchi.
6 serving
Within 999 minutes
다오네
Ingredients
  • Cabbage
  • Pickled extract
  • salted anchovies
  • Garlic
  • Ginger
  • dried peach
  • Red pepper powder
  • onion
  • Carrot
Cooking Steps
STEP 1/9
I'm going to throw away half and cut only the normal ones to make cabbage kimchi. Leave out the pickling.
STEP 2/9
I will briefly introduce the ingredients for making cabbage kimchi. Prepare cabbage, Daone pickle extract, anchovy liquid milk, garlic, ginger, peach extract, red pepper powder, onions, and carrots.
STEP 3/9
It's peachy. Don't throw away the ingredients with peach enzyme, separate the fermentation liquid and use it to put kimchi, etc. is very delicious and good.
STEP 4/9
Mix red pepper powder, garlic, ginger, pickle extract and anchovy liquid milk with vegetables. (Add pickles extract, anchovy liquid milk, and peach enzyme in equal amounts.)
STEP 5/9
Cabbage kimchi seasoning is done. Now, put it in the cabbage and mix it to make delicious kimchi.
STEP 6/9
These days, chives cost gold. So I replaced the chives. You can use the chives.
STEP 7/9
Rinse the pickled cabbage clean, drain and mix with the chives in the seasoning.
STEP 8/9
Well, delicious cabbage kimchi is made. If you let it ripen at room temperature for about 2 days, you can eat delicious kimchi quickly.
STEP 9/9
Kimchi is more delicious and nutritious when it is matured. I ate a bowl of warm rice and solved a meal.
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