Original spicy cabbage kimchi скачать в хорошем качестве

Original spicy cabbage kimchi

Original Spicy Cabbage Kimchi Recipe [Ingredients] Cabbage: 2 units (2.9kg) Brine: Salt 180g + Water 1L [Seasoning] Red pepper powder: 180g Fish sauce: 160g Sugar: 30g Garlic: 80g Spicy chili: 20g Pear: 170g Cooked rice: 40g (used instead of starch paste) [Instructions] 1. Cut the cabbage in half, remove the core, and wash thoroughly in water. 2. Chop the washed cabbage into bite-sized pieces. 3. Mix the cabbage with salt and water, then let it sit for 1 hour to brine. 4. After 1 hour, rinse the brined cabbage in water and squeeze firmly to remove excess moisture. 5. Add red pepper powder, fish sauce, and sugar. Blend garlic and spicy chili in a blender (you can add a little water if needed). 6. Blend the pear and cooked rice in a blender. 7. Mix all the prepared ingredients together. 8. Add some chopped green onions and mix well. 9. Store in a container and let it ferment. [Notes] 1. This is a Traditional Spicy Cabbage Kimchi recipe. It might be quite spicy for those who aren't used to it! 2. Keep it at a cool room temperature (not too hot) for about 2 days, then move it to the refrigerator. 3. After about 2 weeks in the fridge, it will be perfectly fermented and rich in probiotics. 4. You can enjoy it freshly made right away, even before it ferments. 5. However, well-fermented (sour) kimchi is amazing for making various dishes like Kimchi-jjigae (stew) and other side dishes! ​#kimchi #koreanfood #kfood #cabbagekimchi #cooking