How to make kimchi with pickled vegetables. How to make kimchi w
Here's a simple way to make kimchi A few days ago, I dug up some Korean lettuce and soaked it in salt water and made kimchi today It was so good to make it after a long time I put in the chives at home instead of green onions, and it's better than I thought. You should make it over the weekend
6 serving
Within 30 minutes
다오네
Ingredients
  • taking out the wicker
  • Pickled extract
  • salted anchovies
  • Blueberry fermented liquid
  • leek
  • Garlic
  • Ginger
  • onion
  • Carrot
Cooking Steps
STEP 1/10
Dissolve the salt in the water and soak the wicker I soaked it for several days to get rid of the bitter taste It's probably because we don't have time"LOL, turn it upside down and pickle it."~~
STEP 2/10
Wash and drain the water after 3 days of marinating I was digging in the sand, so I thought my arm was falling out washing how much sand there was
STEP 3/10
Cut the chives in half and put the pickled chives in the head and the end in the kimchi
STEP 4/10
How to make pickled kimchi~ Make it simple with pickles extract. Add 1 cup of pickled radish, 2 cups of salted anchovies, 2 cups of red pepper powder, 1 cup of fermented blueberry, 1 cup of peach powder. 1 cup of garlic, 1/2 cup of salted ginger kimchi is delicious
STEP 5/10
I prepare peach enzyme ganji that I put a few years ago, and when I have a lot of ginger, I put enzyme in it and use it Don't throw away the fruity enzyme and use it when you cook~~
STEP 6/10
Mix the seasoning evenly
STEP 7/10
I prepared chives, 2 carrots, and 3 onions I bought a Kenwood blender for the first time today, so I cut it into small pieces^^
STEP 8/10
Mix the seasoned scallops and vegetables well~~
STEP 9/10
I used chives instead of chives, and it's delicious
STEP 10/10
When you go to the fields these days, you can take out dandelions for a long time Add kimchi and make pickled vegetables^^ Try it on the weekend~~ It tastes even better when you eat it with warm rice in the evening
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