Making cabbage kimchi
After aging for more than 10 days, the soup is cool and the cabbage is cooked, so it's crunchy. There's kimchi in the soup, so you don't have to make soup separately Water kimchi without pepper powder is perfect when you clean the insides before a medical checkup
6 serving
Within 999 minutes
요리조이
Ingredients
  • Cabbage
    15piece
  • leek
    1ea
  • Scallions
    1ea
  • chili
    1ea
  • Garlic
    5ea
  • ship
    1ea
  • Sweet persimmons
    1ea
  • Flour
    3T
  • Salt
    suitably
  • salted anchovies
    4T
Cooking Steps
STEP 1/15
Cut the cabbage into bite-size pieces and sprinkle salt
STEP 2/15
Pickle the cabbage leaves
STEP 3/15
Cover the lid to prevent foreign substances from entering Mix it back and forth from time to time
STEP 4/15
Add about a cup of water to the cabbage
STEP 5/15
Add water to 3T of flour and bring to a boil over low heat
STEP 6/15
Stir it with a spoon When it starts to boil, whisk quickly with a spoon and turn off the heat
STEP 7/15
Slice the garlic on the side, please
STEP 8/15
Chop chives, peppers, and green onions
STEP 9/15
Add anchovy extract, water and salt to cold flour paste
STEP 10/15
Mix it well
STEP 11/15
Wash the pickled cabbage in water for more than 5 hours to prepare it
STEP 12/15
Place drained cabbage in salted water 10 times
Add garlic, pepper and green onion and mix
STEP 13/15
Please put in one pear and one sweet persimmon
STEP 14/15
Cook at room temperature for half a day Put it in the refrigerator, please
STEP 15/15
Take it out in 10 days and taste it
Season with salt and fish sauce Please make the soup salty It's good to make it sweet with fruits
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