In the meantime, the cabbage was pickled in moderation.Put the cabbage kimchi seasoning in the completely cooled kimchi paste. 320ml red pepper powder, 120ml anchovy sauce, 3.5spoon salted shrimp, 50ml plum syrup, 1sp grain syrup, 2spoon minced garlic, 0.5spoon minced gingerThese days, this is how to make cabbage kimchi. Now, new cabbage has a lot of water and tastes bland, so it’s less delicious. Put it in before winter cabbage goes in. VongxWhile stirring the bottom, boil over medium-low heat. The concentration of kimchi paste should be just as much as drinking yogurt. You have to use it to make the cabbage leaf seasoning, so soak the pot in cold water or put it in the refrigerator to cool it down completely.This recipe for cabbage geotjeori is not small but long, and the seasoning is strong and delicious like the cabbage geotjeori kimchi in the kalguksu restaurant.Sprinkle 180ml of sea salt evenly and mix and pickle. It may not be pickled quickly because they are cut into bite-sized pieces and put them in big pieces. In that case, while washing the cabbage, pickle it with some water left or sprinkle it with a little water on top. Salting time is about 1 hour to 1 hour and 20 minutes. (If you cut it into bite-sized pieces, it will be about 40 minutes to 1 hour.)If you mix them evenly and leave them for a while so that the red pepper powder spreads, you can put a golden recipe for a more delicious cabbage. The seasoning is adjusted by tasting it directly to suit your taste.Ingredients When pickled cabbage 1.7kg: 180ml sea salt, water slightly Kimchi paste: 2 tsp flour, 240ml kelp broth Seasoning: 320ml red pepper powder, 120ml anchovy sauce, 3.5 tsp salted shrimp, 50ml plum syrup, 1 tsp chopped garlic, 0.5 tsp minced ginger (rice spoon weighing / difficulty level / 1 small side dish container / Cooking time: 1 hour 30 minutes)Originally, it was cut diagonally to make it a bite, but this time, it was decided to cut it long enough to eat it on rice or over meat. I just added the inner leaves and cut the wide cabbage leaves in half vertically.While the cabbage is pickled, make kimchi glue. Pour the kelp broth and put the flour in the cold state and release it finely so that there is no lump left. After the powder is released, you have to turn on the light so that there is no lump.It is an old winter cabbage that came out last winter. It is full and hard inside, savory and sweet. Soon-to-be-released new cabbage has a lot of water taste, so it has less savory taste and is bland, so if you want to make delicious cabbage kimchi, you should use old cabbage in winter.Wash salt in water and drain thoroughly. If there is still water, a lot of water will be produced and it will become bland. It is good to squeeze the yellow leaf part by hand and shake off the stem.You can eat it cooked, but if you want to taste the rich taste, you can put it in and eat it right away. My house likes new kimchi, so I move right to the kimchi refrigerator and eat it. If you like it cooked, you can leave it on the outdoor veranda for a few days and move it to Kim-naeng when it smells sour.If you want to eat new kimchi, now is the best time. Fresh cabbage comes out in spring, and it lacks sweetness, so if you want a golden recipe for cabbage kimchi, you should put it with old cabbage from last winter for a sweet and savory taste. Last winter’s cabbage will soon disappear, so if you want a way to make delicious cabbage kimchi, now is the best time. The raw materials are sweet and savory, so you can salt them and mix them with the cabbage kimchi. This is how to make cabbage kimchi, which is really delicious these days in pork and boiled eggs.Cut it in half and cut the base into a triangle.I opened it individually and put it in, so I divided it into four pieces.These days, people eat boiled eggs on top of them or boil boiled pork and roll them up. In addition, it is a great combination to cook Kalguksu and eat it with it or with black bean ramen. Although it is said that it is a simple way to make cabbage kimchi, it is not simple because it is a winter cabbage.Simple recipe for cabbage kimchi recipe for cabbage kimchi seasoningUsually, the process of pickled cabbage is the most difficult one in the process of making cabbage, but it is not very difficult. When you put a container in, you can think of the time around an hour, and when the stem is bent, it is done if it is bent smoothly without breaking. Also, if you eat a cabbage leaf, it does not taste like water, and if it is sweet and mild, it is well pickled.Add the cabbage kimchi seasoning to the drained cabbage and mix it while rubbing it.
