In this recipe, I will show you how to make a simple kimchi using cabbage.
In the case of Chinese cabbage kimchi, which is generally pickled in winter in Korea, it is for long-term storage and is sometimes eaten after a year or three.
In Korea, each household has a special refrigerator for kimchi, and the aging period can be adjusted so that people can enjoy kimchi with their own taste.
Kimchi that has been slowly matured for over a year has a deep flavor that cannot be experienced in ordinary kimchi.
If you know what it tastes like, you’re a Korean connoisseur!
You are certified＾・＾
Whenever I talk about kimchi, I get very excited and the preamble gets long.
Let’s get into the main subject and look at the ingredients.
・Cabbage kimchi base
Cut the cabbage into 4 cm pieces, and cut the cucumber into 4 equal parts vertically and then cut into 4 cm lengths.
Rinse lightly, drain and put in a bowl.
Cabbage Kimchi Base
・2 tbs garlic
・1 tsp ginger
・5 tbsp hot pepper flakes
・3 tbsp salted fermented shrimp (Saeujeot)
・2 tbsp sugar
・2 tsp natural salt
・A little pepper
・2 tsp sesame
Add all the ingredients and mix, and you’re done.
Very simple, isn’t it?
Please also refer to the video recipe.👇👇👇
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Have a delicious day!