I soaked it with cabbage in a garden that was less filling. Maki
When the temperature suddenly drops, the cabbage freezes, so I made white kimchi with cabbage that my dad pulled out of the garden. I cut it in advance so that it's easy to take it out and eat it, so the children eat it well.
6 serving
Within 60 minutes
배고픈엄마
Ingredients
  • Cabbage
    4ea
  • a sun-dried salt
    1.5cup
  • apple
    1ea
  • onion
    1ea
  • glutinous rice flour
    7TS
  • chopped ginger
    1TS
  • crushed garlic
    7TS
  • Red pepper
    5ea
  • Scallions
    1.5handful
  • salted shrimp
    7TS
  • Water
    7L
  • Water
    10cup
  • a sun-dried salt
    1cup
Cooking Steps
STEP 1/14
It's said to be 8 heads of different sizes, but it's a regular autumn cabbage with a filling...It's about four small cabbages.
STEP 2/14
The messy and tough outer leaves were removed, the yellow end of the cabbage was brushed with a knife, cut in half, and the roots were cut off so that the cabbage leaves would fall into pieces.
STEP 3/14
The innermost small leaves were cut in half lengthwise.
STEP 4/14
And the big leaves were cut in half lengthwise and squarely into bite-sized pieces.
STEP 5/14
Prepare 1 + 1/2 cup sea salt. Place a layer of trimmed cabbage in a large bowl and sprinkle about a tablespoon of bay salt on top. And put more cabbage and sprinkle salt on it repeatedly.
STEP 6/14
Add 10 cups of water + 1 cup of sea salt and sprinkle salted cabbage evenly.
STEP 7/14
I marinated it for 4 hours. Please turn it upside down in the middle.
STEP 8/14
Prepare the soup while the cabbage is pickled. I put the apple instead of the pear. After washing a large apple with baking soda, remove the seeds and slice them thinly.
STEP 9/14
Then, put the apple in a large pot, add 1 finely chopped onion, 7 tablespoons of glutinous rice powder, pour 7 liters of water, and boil it.
STEP 10/14
When the soup boils evenly, add 7 tablespoons of salted shrimpBoil it once and cool it off.
STEP 11/14
Wash the pickled cabbage twice under running water and drain it with a sieve.
STEP 12/14
Add 7 tablespoons of minced garlic, 1 tablespoon of minced ginger, and 5 red peppers finely cut diagonally, trim them, wash them, and add 1 + 1/2 handful of chives cut into 5-6cm pieces, mix them evenly, and put them in a kimchi container.
STEP 13/14
Put a sieve in the kimchi container and pour all the soup you prepared.
STEP 14/14
And I pressed it with a ladle to soak the cabbage in the soup. There's not a lot of soup. The ingredients are barely soaked in the soup. Leave it at room temperature for about a day and put it in the kimchi refrigerator.
Cooking review
4.80
score
  • 952*****
    score
    I only eat water kimchi with this recipe these days. The more ripe it is, the more delicious it is.
    2023-03-08 21:04
  • 685*****
    score
    It's delicious~^^
    2021-05-04 23:29
  • 619*****
    score
    I tried it because it looked easy and delicious. I'm looking forward to it!!
    2021-02-15 13:18
  • 886*****
    score
    My mother-in-law and husband only eat this..It's a great recipe..Thank you~
    2018-12-25 08:39
  • jkc***
    score
    It's great for paprika and radish. Thank you!
    2018-06-10 00:26
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