#Making Seokbakji Cabbage Kimchi made of radish and cabbage #Mee
It's a sheet of stone that you can make quickly. It's Seokbakji cabbage kimchi that's delicious enough to eat after 2-3 days. I can make it quickly with a loaf of radish and half a cabbage. It's Seokbakji cabbage kimchi that is roughly cut into pieces, and when it's cooked properly, it's really crunchy and the texture becomes alive. It goes well with ramen and banquet noodles. Oh my god!!! It would go well with curry and rice.
6 serving
Within 90 minutes
강철새잎
Ingredients
  • Radish
    1ea
  • Cabbage
    1/2ea
  • a thick salt
    1/2cup
  • Sugar
    2TS
  • Red pepper powder
    1cup
  • salted shrimp
    2TS
  • salted anchovies
    3TS
  • crushed garlic
    2TS
  • leek
    3TS
  • plum extract
    2TS
  • red pepper seeds
    1TS
  • ginger powder
    1ts
Cooking Steps
STEP 1/11
Wash the big radish clean and use it with the skin. If you don't like the chewy feeling, peel it off and use it. I liked the taste, so I used it as it is. Cut the radishes in turn. You just have to turn it around. You can cut the pencil into cubes by turning it around. Don't pickle the cabbage, just cut it into similar sizes, wash it, drain it, and prepare it.
STEP 2/11
I have to pickle the radish now. Add 1 cup thick salt and mix well. evenly~~so that the whole radish is covered with salt.
STEP 3/11
Pour some water here. And mix well. Then it'll be salt water~~ If you do this, you can pickle it quickly. So it's going to be a sheet of stone.
STEP 4/11
If the radish becomes soft after about an hour of pickling, it's done. Then wash it clean and drain it and put it in a bowl to make kimchi. Add sugar to this first and mix well. Then, you can make a delicious and sweet stone foil.
STEP 5/11
From now on, you just have to season it. Add the basic red pepper powder, minced garlic, chopped green onion, and ginger powder.
STEP 6/11
Then, add fish sauce and shrimp sauce to give the liver a good taste, and chili pepper seeds to give the cool taste. If you don't have red pepper seeds, you can grind red pepper.
STEP 7/11
Lastly, add plum juice for the sweetness. What looks like a thread over there is a green onion root. I added green onion roots. I put it in to give it a cooler taste!! And first, mix the radish well. I didn't put in the cabbage yet. First, season the radish.
STEP 8/11
When the radish is red and well seasoned, add the prepared cabbage and mix it well.
STEP 9/11
Put the well-mixed Seokbakji cabbage kimchi in the kimchi container. And there's probably sauce left in the bowl~~ Put cold bottled water in it, shake it off as if you were washing the dishes with the remaining seasoning, add a little bit of fish sauce and plum juice, and pour it into the Seokbakji cabbage kimchi that was put in the kimchi container. Pour it evenly.
STEP 10/11
And cover it with plastic and press it down. Press it down so that there is no air layer. If you close the lid and leave it in the kimchi refrigerator after 3 days at room temperature and cool it after 1 or 2 days, you can enjoy the delicious Seokbakji cabbage kimchi.
STEP 11/11
The ripe Seokbakji cabbage kimchi is done. The ripe smell is vibrating It's a salivary gland stimulation!! I should at least scoop up rice and eat it on top.
Cooking review
4.86
score
  • 148*****
    score
    Cabbage is too expensive in Canada, so I tried this while looking for cabbage kimchi, and I'm eating it so well! Thank you!!!
    2022-08-23 06:07
  • 740*****
    score
    It's my first time putting cabbage kimchi with radish leaves, and it's seasoned well~ I think I'll take it during vacation and eat it well~ I made it quickly~~ Thank you for the delicious and simple recipe~~
    2021-07-21 13:27
  • 262*****
    score
    I tried radish and cabbage, and the sauce was so good~ I've been making a small amount often. Thank you for the good recipe
    2020-02-09 12:55
  • 962*****
    score
    It's delicious and well done I haven't tried it yet, but I think it'll be delicious Thank you^^
    2019-09-06 11:06
  • 206*****
    score
    I dipped it in the sauce and put it on the tableI put in persimmon instead of sugar, but I'm looking forward to the taste when it's cookedThank you for the delicious recipe~^^
    2019-03-25 19:06
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