Preparing Chuseok food, Beet Cabbage Water Kimchi, Beet Cabbage
I always put cabbage kimchi and water kimchi on the table, but I ate it all before Chuseok. I don't do much ahead of the heavy-hearted holiday, but my dad cleaned up the bits harvested from the garden and brought them to me, so I simply dipped water kimchi and soup kimchi with cabbage.
6 serving
Within 60 minutes
배고픈엄마
Ingredients
  • Cabbage
    1pack
  • Beat
    2ea
  • Salt
    1cup
  • Water
    6cup
  • a thick salt
    1/4cup
  • glutinous rice flour
    4TS
  • Water
    4L
  • onion
    1ea
  • ship
    1ea
  • salted shrimp
    4TS
  • crushed garlic
    3TS
  • chopped ginger
    1/2TS
  • Cheongyang red pepper
    5ea
Cooking Steps
STEP 1/15
I prepared a tub of cabbage that is not too big and two fist-sized beats.
STEP 2/15
Cut the outer leaves in half and cut them into 2~3cm thick pieces
STEP 3/15
And cut the middle wick and cut it into 4-5cm lengths.
STEP 4/15
Place the trimmed cabbage in a large bowl, prepare a cup of thick salt, hold it by hand, and sprinkle it evenly on the cabbage. Then, put more cabbage and sprinkle salt on it repeatedly.
STEP 5/15
Sprinkle salted water evenly with 6 cups of water + 1/4 cups of thick salt and marinate it for 2 to 2 hours and 30 minutes. Turn up and down once in a while.
STEP 6/15
Prepare kimchi soup while the cabbage is pickled. Put 4 tablespoons of glutinous rice flour in a large pot, pour 4 liters of water, and mix well without lumps.
STEP 7/15
Then, shred one onion finely, slice the pear as thin as possible, and boil it.
STEP 8/15
When the soup boils evenly, add 4 tablespoons of salted shrimp, stir evenly, and turn off the heat
STEP 9/15
Shake the pickled cabbage in running water and drain it with a sieve.
STEP 10/15
Peel the beet, cut it in half, and slice it thinly to fit the size of the cabbage. I didn't pickle the beet separately, but I used it raw right away
STEP 11/15
Put the cabbage in the kimchi container...
STEP 12/15
Add the beat and repeat.
STEP 13/15
Add 3 tablespoons of minced garlic, 1/2 tablespoons of minced ginger, and 5 cheongyang peppers and mix them evenly
STEP 14/15
Then, sift it and pour the cold enough soup. Squeeze the onion and pear ingredients on the sieve. There's a lot of soup from the soup.
STEP 15/15
And press it with a ladle so that the cabbage and beet are soaked enough in the soup. Leave it at room temperature for a day and put it in the kimchi refrigerator
Cooking review
5.00
score
  • 107*****
    score
    "Fan ID", thank you for learning well and eating deliciously. Thank you
    2020-09-19 11:46
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