Chinese cabbage, chives, chives, apples, Sydney, garlic, Korean hot sauce, hot girl chili sauce, seafood sauce, garlic chili sauce, soy sauce, red wine, black pepper crush, paprika, shrimp sauce, white sugar, apple cider vinegar,
Step 1: The first step is to choose the ingredients. I wrote clearly on the main and auxiliary columns. Please refer to it.
Step 2: The second step is to slice the cabbage and take it gently. Do not use force to prevent the cabbage from breaking. I chose cabbage because I think that the cabbage leaves are full of water and it is the first choice in winter. Of course, the cabbage is easy to apply sauces and preserve. The cabbage I choose is all the leaves. This will taste more delicate and taste good. After cutting, apply the salt evenly on the leaves. Do not spread too much to prevent the taste from becoming heavy. Put it in the container. You can choose. Dehydration in a pot or fresh container for 2 hours
Step 3: The third step is to use the time when the cabbage is dehydrated. We can do the sauce operation. I chose the glutinous rice flour. You can also use the corn pink potato flour pot to boil hot water. Pour the melted glutinous rice flour into the pan and stir quickly. Don’t open the bottom of the pot and stir. Make a paste and let cool.
Step 4: Fourth, add the above ingredients to the simmered pancake powder and stir evenly. The color should be heavy red. My taste is sweet, spicy and slightly acidic. According to personal taste or sour or sweet or spicy or salty, it is recommended not to add vinegar because the kimchi is fermented. Will have a natural sour taste
Step 5: Fifth, rinse the dehydrated cabbage with water and let it dry with a clean hand cloth. Try not to let the cabbage have excess water.
Step 6: Sixth, put both the sauce and the side of the cabbage in the container and spread it. It can also be rolled up in several layers for easy storage. I think that if you eat it within a month, you don’t need cabbage.
Step 7: Put the coated cabbage in a fresh-keeping box, seal the plastic wrap, and close the lid.
Step 8: It is recommended to store it for three days before it is consumed. The kimchi needs the shortest time to release the flavor of the sauce, that is, the longer the 72 hours, the better, but it should not be too long. This kind of kimchi is not stored in a sealed storage No more than 3 months