Kim chi cabbage has just simply delicious

How to make kimchi Super speed will help you save time in processing as well when eating kimchi out and remove the only user right is not required to cut something else.

You need to prepare the following materials:

2 medium cabbage tree

290g sea salt (salt, often for less)

water 1500ml

400 g white radish plants

5-7 the plant green onions chopped

Salt mixture:

40 g gochugaru (Korean chili powder)

80 g of chopped shrimp salt

50 g sauce

15 g garlic

2 tsp ginger small cell

60 g sugar

How to do the following:

Wash the cabbage. then cut the cabbage leaves into small pieces of the rectangle has a width of about 3 cm.

Inclusion of sea salt with 1, 5 l of water then dropping cabbage on dipping, dip the cabbage for salt water inundated within 2 hours sometimes cabbage salt water deposited on the island.

Sliced square pieces of size 2, 5 cm thick 0, 5 cm. Or you can also just Thai the beets also. Depending on your interests and the time you have.

Mix together salt mixture section. ( 40 g gochugaru (Korean chili powder) + 80 g chopped shrimp salt + sauce 50 g + 15 g + minced garlic 2 teaspoons ginger small cell + 60 g sugar)

After 2 hour soak cabbage in salted water. We picked out the cabbage, then wash the cabbage for about 2 to 3 times to remove the excess salt.

In a large bowl (if there are no cars, you can use a large pot, clean), pour the cabbage sections, radishes, scallions and salt mixture on top, and then mix it all up until the mixture seep all the spices.

After that, you just finished salt kimchi for it into glass jugs or sealed with a lid to half-day to 1 day's kimchi will ripen. You can use this kimchi dish always.

Want kimchi not been fermented, you should let the kimchi into the fridge to use gradually. At would like to eat that you can get out a bit for less cold and then also enjoy with the whole family.

Wish you success and have a delicious meal!=