How to make young radish kimchi~ Chonggak kimchi
Here's how to make kimchi. Today, I'll upload how to make kimchi I've been so busy for a while, and I've been putting it off because I don't have time to trim the farm, but I suddenly pulled out the albatari in this large amount without my uncle's telling me. I was worried that I might not be able to eat it after a day's work~~LOL I have to go to education again tomorrow, so I'm sorry to my sidekick if I don't have time, but my worries are gone after making a few things like this I'm going to start making kimchi with Daonei
6 serving
Within 999 minutes
다오네
Ingredients
  • a bachelor´s office
  • Pickled extract
  • salted anchovies
  • Garlic
  • Ginger
  • Scallions
  • onion
  • Carrot
  • apple
  • ship
  • Red pepper powder
Cooking Steps
STEP 1/12
Prepare altari, pickle extract, peach extract, odiase, red pepper powder, garlic, ginger, carrot, onion, chives, apples, pears
STEP 2/12
Prepare the altari cleanly
STEP 3/12
Dissolve sea salt in plenty of water and marinate the altari~~
STEP 4/12
Since the altari is too big, the stem is too long, so I cut it in half, boil it, and store it in the freezer
STEP 5/12
I'm going to prepare the green onions~~
STEP 6/12
Rinse the well-diped altari and drain~`
STEP 7/12
Daone put in apples and pears and kimchi. It's so delicious with sweet and sour sauces and pears~~ Slice carrots, pears, apples, and onions
STEP 8/12
How to make Kimchi with Altari Kimchi 2 cups Pickled extract 2 cups Odiase 2 cups, 2 cups anchovy milk 2 cups, and 2 cups peach enzyme powder, add 500g of pepper powder and mix well~~
STEP 9/12
Add the prepared vegetables and fruits to the seasoning and mix well~~
STEP 10/12
Now, mix well so that the altari and seasoning go well together~~
STEP 11/12
Delicious altari kimchi is done~~ Add garlic and ginger, too
STEP 12/12
It's simple and easy to make kimchi If it ripens for a couple of days, it's going to be delicious If you don't like it cooked, leave it at room temperature for one night, refrigerate it, and if you like ripe kimchi, keep it at room temperature for about two days, I think the kimchi will mature to some extent~~
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