The Method of Making Korean Kimchi
Ingredients required
Chinese cabbage
half a white vinegar
apple
one
Jiang
one
salt
50 grams
monosodium glutamate
10 grams
white vinegar
20 milliliters
white sugar
50 grams
Coarse and fine chili powder
Each 20 grams
Steps for Preparation
1. Half a head of cabbage
3. One apple, a piece of ginger
5. Press the cabbage with heavy weights and pickle it for 2 days, then rinse it twice with clean water and drain the moisture
7. Add the chili powder
9. Add 10 grams of monosodium glutamate
11. Pour the previously prepared apple puree into it
13. Cover with plastic wrap and refrigerate for 2 days
15. Eat as you go
Tips
The cabbage must be pickled thoroughly, with whole heads requiring a minimum of two days for pickling
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The Method of Making Korean Kimchi
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