How to make kimchi fresh kimchi fresh kimchi fresh kimchi
Not kimchi but fresh kimchi. It's fresh kimchi is so good
6 serving
Within 999 minutes
나는헨리
Ingredients
  • Cabbage
    3ea
  • Salt
    2cup
  • salted anchovies
    1/2cup
  • salted shrimp
    1/3cup
  • a glue for kimchi glue
    2cup
  • Sugar
    1/2cup
  • Oligosaccharide
    1/2cup
  • chopped ginger
    3TS
  • crushed garlic
    1/2cup
  • Red pepper powder
    3cup
Cooking Steps
STEP 1/6
Put cabbage in salt water and pickle it for 2~3 hours.Look at the pickled cabbage or the seasoning in the middle. The cabbage didn't come out well, so I chose regular cabbage
STEP 2/6
Make the sauce in advance.For salted shrimp, add anchovy sauce and garlic ginger together
STEP 3/6
Rinse in water and drain If you season the cabbages and put them in water for an hour, the saltiness will go away. Don't squeeze it with your hands, just take it out naturally If you squeeze it, do you feel green.
STEP 4/6
I color it with red pepper powder first
STEP 5/6
Don't put in the sauce all at once, but put in a little bit and mix it while tasting it If it's bland, add anchovy sauce
STEP 6/6
You can eat fresh kimchi or leave it in the refrigerator for more than 2 days and cook it
If you like sweet things, add oligosaccharide or cooking sugar over sugar at the end. Pickled and seasoned first, determine if it's more salted and season If you use too much hands to pickle, you'll smell green
Cooking review
4.25
score
  • 485*****
    score
    You made it well. Next time...
    2021-10-03 17:26
  • 762*****
    score
    It's so good The amount of cabbage is slightly different, so it's hard to adjust the amount of seasoning But it turned out delicious Thank you I've been doing this for years I leave a lot of reviews ^^
    2021-08-26 12:11
  • gms****
    score
    It's like kimchi from a kalguksu restaurant. It's made of cabbage. It tastes better with cooking sugar instead of sugar. I got a good recipe.
    2021-03-28 20:40
  • 216*****
    score
    It was too salty for me I used the cabbage that comes out these days.. I measured the amount of salt and pickled it as I learned... I think it would be right if you use a thick leaf, but I'm doomed... What should I do??
    2021-03-12 16:56
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