Jang Kimchi: Wishing for a table full of peace
I learned and challenged Jang Kimchi of Moon Sung-hee, a natural cuisine researcher, through writing on SNS. As long as you keep the fact that you must use unrefined organic sugar and naturally fermented brown rice vinegar, it is easy to make kimchi like pickles or pickles.
3 serving
Within 30 minutes
재미마미
Ingredients
  • Cabbage
    800g
  • Radish
    500g
  • onion
    300g
  • Crunchy red pepper
    100g
  • Mascova too
    300g
  • Korean style soy sauce
    300g
  • brown rice vinegar
    300g
Cooking Steps
STEP 1/7
Cut the whole cabbage into ten cubes and wash it clean between the leaves and drain it.
STEP 2/7
Cut radishes, onions, and peppers into appropriate sizes.
STEP 3/7
Soup soy sauce, mascobado, and naturally fermented brown rice vinegar
STEP 4/7
Add equal amounts and simmer until sugar melts and cool.
STEP 5/7
Put the ingredients in the kimchi container and pour the soup.
STEP 6/7
Press down with a heavy bowl
STEP 7/7
After 1 night and 2 days of soaking
It's good to eat it after a few days of ripening, and it's delicious even if it's aged like kimchi made with kimchi.
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