Cabbage and vinegar kimchi
Let's make neat cabbage vinegar kimchi that can only be tasted at high-end Korean restaurants at home. You can feel a subtle and deep sweetness with white snow sweetened xylose sugar. The combination of sweet and sour seasoning, cabbage, and perilla leaves is refreshing.
4 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • Cabbage
    200 g
  • Sesame leaf
    20 piece
  • onion
    1/4 ea
  • Garlic
    3 piece
  • white sugar
    3 TS
  • Vinegar
    3 TS
  • Water
    1 cup
  • Salt
    1 TS
Cooking Steps
STEP 1/2
Put onions, garlic, sugar, vinegar, salt, and water in a blender and grind them finely.
STEP 2/2
Tear off the cabbage one at a time. Put cabbage and perilla leaves alternately in an airtight container, pour the pickle solution of 1, and cover the lid.Mature it at room temperature for about half a day, put it in the refrigerator, and eat it two to three days later.
Cooking review
5.00
score
  • 314*****
    score
    It was winter, so I left it outside for a day, but the top didn't die down, so I tucked it in and put it in the refrigerator. I got the taste of the person below in a day. It's a very healthy and good side dish
    2022-01-19 13:44
  • 767*****
    score
    It's so delicious
    2020-10-05 22:18
  • bet***
    score
    It looks really luxurious. It's been a month since I made it It's still crunchy and delicious. Thank you.
    2020-07-24 17:30
  • 364*****
    score
    Luxurious visual and taste!
    2018-11-18 16:53
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