Fresh pineapple cabbage kimchi
Instead of kimchi, we are making fresh kimchi that can be easily made and put on the table. We are going to make fresh kimchi with fresh and sweet nectar-rich pineapple and cabbage.
0 serving
Within 60 minutes
풀향기
Ingredients
  • Cabbage
    700g
  • Pineapple.
    130g
  • leek
    50g
  • Salt
    suitably
  • Fish sauce with sand lance extract
    1TS
  • plum extract
    2TS
  • Red pepper powder
    2.5TS
  • crushed garlic
    1TS
  • chopped ginger
    little
  • Sesame
    1TS
Cooking Steps
STEP 1/8
Cut the cabbage into bite-size pieces. Cabbage is rich in vitamin C and is an indispensable agricultural product for kimchi.
STEP 2/8
Wash the cabbages in running water, sprinkle salt, pickle them, rinse them in cold water, and strain them through a sieve. I mixed it about once or twice in the middle so that the cabbage can be pickled evenly.
STEP 3/8
Wash the pineapple under running water, cut off both edges, and cut it into 8 pieces.
STEP 4/8
Remove the core of the pineapple and cut it into bite-size pieces. Look at the rich nectar of pineapples. The sweet scent irritates my nose
STEP 5/8
Trim chives, wash them in running water, and cut them into 3cm sizes.
STEP 6/8
Put cabbage, chives, and pineapples in a bowl.
STEP 7/8
Add the seasoning ingredients sand lance extract, plum extract, red pepper powder, minced garlic, minced ginger and mix them evenly. I didn't put the sesame seeds in after mixing the fresh kimchi.Add seasoning and mix until the seasoning is evenly soaked.
STEP 8/8
Sprinkle sesame seeds and mix it again. When I tasted it while mixing geotjeori, it tasted just right and delicious.
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