Kim chi (kimchi) china cabbage in brine (Korean National Cuisine)

Ingredients for Kim chi (kimchi) china cabbage in brine (Korean National Cuisine)

Instructions for Kim chi (kimchi) china cabbage in brine (Korean National Cuisine)

To prepare the Kim chi (kimchi) china cabbage in brine (Korean National Cuisine) recipe, please follow these instructions:

The china cabbage is split and then cut into large mundane pieces. Put a layer of cabbage in the bottom of a large bowl and sprinkle a little salt over. Continue with layers of alternating cabbage and salt. Finish with a layer of salt. Place a plate that fits the bowl opening over the cabbage. Put a few stuffed canned cans or a stone on the plate and put the bowl cold for 5 days.

Remove the cans and the plate, pour the liquid off, rinse the cabbage thoroughly under running cold water. Squeeze the vein out of the cabbage with your hands and gently mix it with cayenne pepper. Spring onion, garlic, ginger, chili and sugar before placing it in a large sterilized glass. Pour water and close the glass close to. Draws the refrigerator 3-4 days before eating.

tips:
Kim Chi is served as an accompaniment to Korean main courses and to cooked rice.

Chilipasta in a bottle can be used instead of fresh chilli (about 3 teaspoons