How to make cabbage kimchi. How to pickle cabbage easily and qui
I made easy and convenient water kimchi with crunchy texture and good for stomach.
6 serving
Within 30 minutes
사계절밥상
Ingredients
  • Cabbage
    1/2ea
  • red cabbage
    300g
  • Scallions
    5~7ea
  • a sun-dried salt
    7T
  • Oligosaccharide
    1cup
  • Water
    2L
  • a sun-dried salt
    2T
  • salted anchovies
    2T
  • plum extract
    2T
  • salted shrimp
    1T
Video
Cooking Steps
STEP 1/8
Cut the cabbage and red cabbage into big pieces.
STEP 2/8
Cabbage and red cabbage are attached, so separate them, wash them clean, and drain them.
STEP 3/8
Put water, salt, and oligosaccharide in a bowl to make cabbage pickles.
*Putting oligosaccharide in pickled water makes it glossy and marinated faster.
STEP 4/8
Turn the cabbage in the pickled water for 10 minutes and pickle it for 10 minutes. Please pickle for a total of 20 minutes.
STEP 5/8
While the cabbage is pickled, cut the chives into 1.5cm long pieces and chop the salted shrimp to taste good.
*If it's hard to chop salted shrimp, you can grind it and put it in a broth pack.
STEP 6/8
Remove the pickled cabbage from the strainer without rinsing, drain it, and leave the cabbage and chives in the kimchi container.
STEP 7/8
Mix salt, anchovy sauce, plum extract, and minced shrimp in 2L of water to make the seasoning for water kimchi. (See the video)
*Taste it and add more water if it's salty and add more fish sauce than salt if it's bland. It tastes better when it's cooked when it's a little salty.
STEP 8/8
Just pour the soup into the cabbage that you put on.
*Flip through and mix well.
Leave it at room temperature for two days and store it in the kimchi refrigerator.
It takes more than 2 hours to pickle with salt, but I added oligosaccharide and made it in 20 minutes. Don't panic if the sauce is salty, add more water, and if it's bland, add more fish sauce.
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