How to make cabbage kimchi, crunchy texture is delicious too :)
A tub of cabbage I bought thinking I'd make something if I bought it. When I bought it, I found out that he was putting me to sleep in the refrigerator.. Zzzz I thought I couldn't do this. I wanted to eat fresh kimchi after a long time ago I tried making cabbage kimchi :)
6 serving
Within 60 minutes
minitori
Ingredients
  • Cabbage
    1pack
  • leek
    1ea
  • Water
    1.2L
  • Flower salt
    6T
  • Water
    240ml
  • Flour
    1T
  • onion
    1ea
  • ship
    1/2ea
  • Garlic
    8piece
  • ginger powder
    1ts
  • plum extract
    50ml
  • Red pepper powder
    90g
  • salted anchovies
    50ml
  • salted shrimp
    1T
  • Sugar
    2T
  • Seasoned salt
    2ts
  • Sesame
    little
Cooking Steps
STEP 1/17
Cut the cabbage into quarters.
Take off the dirty leaves on the outside and throw them away :)
STEP 2/17
Cut the hard wick in the middle and cut it into bite-sized pieces.
STEP 3/17
Wash the cabbage clean in water, and remove the leaves that are attached one by one so that they don't break :)
STEP 4/17
Pour about 1.2L of water to the point where there is water only at the bottom of the bowl and add 6 tablespoons of flower salt to pickle. Turn the salt upside down and mix evenly so that it doesn't clump together.
I like the crunchy texture, so I marinated it for about 30 minutes while making the sauce.
Marinate for 15 minutes, turn it over again after 15 minutes, and mix it well.
STEP 5/17
Add a tablespoon of flour to 240ml of water and stir over low heat.
STEP 6/17
If you keep stirring, the grass is complete.
Remove from heat and cool.
STEP 7/17
Put pear, onion, garlic salted shrimp, ginger powder, plum juice, and anchovy sauce in a blender and grind them.
STEP 8/17
Put the ground seasoning, red pepper powder, and cooled glue in a bowl.
STEP 9/17
Add two spoons of sugar and mix.
Sugar has a moderate sweetness and flavor.
STEP 10/17
I'll use salt for the lack of seasoning.
STEP 11/17
Stir the ingredients well with a spoon
Delicious kimchi seasoning completed :)
STEP 12/17
Rinse the pickled cabbage in water
Drain on a sieve.
STEP 13/17
Put all the drained cabbage and seasoning into a large bowl.
STEP 14/17
Add a slice of green onion and sprinkle sesame seeds to make it more savory.
STEP 15/17
Mix the cabbage well so that the sauce is evenly coated.
STEP 16/17
Spicy and crunchy delicious cabbage kimchi is completed :)
STEP 17/17
If you like spicy taste, please mix Cheongyang red pepper powder to suit your taste. :)
The taste of really making rice!! The crunchy texture is good, too
The sauce was so good that I finished a bowl of rice.
* We measure rice spoon and paper cup. :) * If you like ripe kimchi, leave it outside for 2-3 days and let it ripen :)
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