korean cabbage pickle recipe. скачать в хорошем качестве

korean cabbage pickle recipe.

🔔 Korean cabbage pickles. (1T = rice spoon) 2 korean cabbage (2kg), 3T salt, 500ml plum syrup, 70ml soy sauce, 65ml soju (can be omitted) Seasoned cabbage pickle: 200g pickled cabbage, 1T small chopped green onion, 1/3T minced garlic, 1/2T (3g) red pepper powder, 1/2T sesame oil, 1/3T sesame seeds. ✨ korean cabbage pickle. (Please refer to the video for detailed recipe.) 1. Cut the Korean cabbage into four parts and wash. Turn it over and drain the water. 2. Sprinkle 3T of salt on the stem of the Korean cabbage. Put it neatly into a container. 3. Pour 500ml of plum syrup and 70ml of soy sauce on top. Press down with a heavy plate or water bottle and leave for 3 hours. 4. After 3 hours, turn the Korean cabbage up and down. Press down with a heavy plate or water bottle and leave for 3 hours. 5. After 3 hours, transfer to a small container. 6. Pour 65ml of soju on top. Close the lid and mature at room temperature for 1 day, then ferment in the refrigerator for 3 more days. Store in the refrigerator before eating. ❗Korean cabbage pickle side dish. 1. Cut the Korean cabbage pickles into bite-sized pieces. 2. Mix 200g korean cabbage pickles, 1T small chopped green onion, 1/3T minced garlic, 1/2T (3g) red pepper powder, 1/2T sesame oil, and 1/3T sesame seeds. #recipe #cooking