Simple pink salt water kimchi
A simple recipe for water kimchi. You have to eat it in two weeks
4 serving
Within 60 minutes
밥솥개미
Ingredients
  • Cabbage
    1kg
  • Salt
    2T
  • Water
    1.5L
  • Salt
    5t
  • onion
    60g
  • Cheongyang red pepper
  • crushed garlic
    4t
  • ginger powder
    1t
Cooking Steps
STEP 1/4
Wash the cabbage leaves one by one and cut them into bite-size pieces, sprinkle 2T of pink salt evenly, and marinate for more than 30 minutes.
*Unlike sea salt, pink salt is not that salty, so it's not salty
STEP 2/4
Since it's not salty, take out the pickled cabbage and don't wash it, shred 60g of onion (one large onion) and add 4t of ground garlic and 1t of ginger powder
*It's good if you put in the pear juice, too
*You can add pear juice or plum extract
STEP 3/4
Add 1t of pink salt to 300ml of water, 1.5ml of salt water, and pour it to soak. If you like cheongyang peppers, you can add them. If you want to keep it for a long time, refrigerate it and eat it after a week of ripening. Or you can leave it at room temperature for a day and refrigerate it
STEP 4/4
Completion
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