Making fresh kimchi (ultra-simple recipe)
It's super simple fresh kimchi without sugar. Boiled pork, bossam, grilled pork belly, etc Please add it! It's spicy, so it relieves the greasiness. If you mix it without time to pickle, you can finish it in 10 minutes!
2 serving
Within 60 minutes
불투
Ingredients
  • Cabbage
    1/8ea
  • Radish
    100g
  • Salt
    4TS
  • Water
  • salted anchovies
    2TS
  • Red pepper powder
    4TS
  • crushed garlic
    1TS
  • Sesame
    10g
  • ginger powder
    suitably
  • garlic powder
    suitably
Cooking Steps
STEP 1/8
Wash the cabbages and radishes clean and cut them into the size you want to eat, then put them in a bowl and sprinkle salt on them. Add enough water to cover the cabbage and marinate it for about 30 minutes. (If you are not sensitive to raw vegetables, remove the water from the washed cabbage and move straight to number three.)
STEP 2/8
Drain the pickled cabbage and radish for about 5 minutes by sieving, and squeeze the fresh kimchi slightly by hand to remove additional moisture when transferring the fresh kimchi to a bowl to be seasoned.
STEP 3/8
Add 2 tablespoons of anchovy sauce.
STEP 4/8
Add 2 tablespoons of red pepper powder. I skipped it, but if you prefer a slightly sweeter fresh kimchi, please add half a spoon of monkfish or erythritol here.
STEP 5/8
Add 1 tablespoon of minced garlic, garlic powder, and ginger powder. If you don't have garlic or ginger powder, you can skip it.
STEP 6/8
Add enough seasoning and mix the cabbage until the color is absorbed to a certain extent.
STEP 7/8
If the color is pear, add the remaining 2 tablespoons of red pepper powder and mix it red. If you don't have enough liver, add it here, and if you don't like spicy food, add a spoon of red pepper powder.
STEP 8/8
The red pepper powder is poured, and the cabbage is seasoned enough, and then sprinkled with sesame seeds to finish.
If you make the seasoning in advance while the cabbage is being pickled, it will save time! If you don't like water or are sensitive to raw vegetables, I recommend you to pickle it, and if you want to eat it right away, you can skip it. The more K-decorations you sprinkle, the more delicious it looks!
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