Making Cabbage Salty
Cabbage harvested from the garden was made for long-term storage.
6 serving
Within 999 minutes
해우니의요리이야기
Ingredients
  • Cabbage
    10ea
  • a sun-dried salt
    800g
  • red pepper seeds
    1kg
  • Water
    8L
Video
Cooking Steps
STEP 1/7
Add 400g of salt to 4L of water and dissolve.
STEP 2/7
Shake the cabbage in half in 1 salted water to wash and pickle at the same time.
STEP 3/7
Hold a handful of salt in your hand and sprinkle it between the cabbages after the two-step process.
STEP 4/7
Put it in a kimchi plastic bag and marinate it for 14 hours. For pickling time, look at the pickled cabbage.
The pickles move the plastic in between so that the pickles are evenly smeared on the cabbage.
STEP 5/7
Sprinkle the red pepper seeds in between the pickled cabbages. Pour the rest of the cabbage so that the last cabbage is slightly submerged.
STEP 6/7
Cover the top with the outer leaves of the pickled cabbage and sprinkle chili seeds when pickled.
Then, cover it with a wrap.
STEP 7/7
To prevent the cabbage from floating during the ripening process, release the plate and close the lid.
Let it ripen for more than 3 months. Put it in a cool place on the veranda and put it in the kimchi refrigerator when there is room, or put it in the refrigerator when the cabbage is cooked. Mature cabbage salty is used for cooking after boiling it in water for a long time the day before cooking.
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