Making sweet and sour cabbage kimchi
Today, we ran out of kimchi, so we decided to make something spicy. It was more delicious than I thought. The time to make kimchi is faster and simpler than regular kimchi, and it has the unique sweetness of cabbage, so I think it's a different kind of kimchi. Most people say summer kimchi, but my personal opinion is just sweet kimchi
6 serving
Within 999 minutes
쉬운언니
Ingredients
  • Cabbage
    1/2pack
  • Red pepper powder
    1cup
  • Fish sauce with sand lance extract
    6T
  • salted shrimp
    2T
  • plum extract
    4T
  • Sugar
    2T
  • Garlic
    4T
  • Ginger
    2/3T
  • onion
    1/2ea
  • leek
    1ea
  • Carrot
    little
  • Sesame
    little
  • Water
    10cup
  • Flower salt
    1cup
Cooking Steps
STEP 1/19
Cut half a cabbage into bite-size pieces.
STEP 2/19
It's a vegetable that's hard to wipe off, so soak it in water and rinse it several times
STEP 3/19
Add a cup of salt, and add 10 cups of water to dissolve the salt.
STEP 4/19
Now marinate the cabbage in salt water, and if you turn it upside down, marinate it for 2 hours.
STEP 5/19
Prepare half of the onion, garlic, ginger, fish sauce, plum extract, etc
STEP 6/19
I don't have ginger, so I mixed it with ginger powder.
Most of them are garlic and ginger should be mixed in a ratio of 3:1, but if it's ginger powder, you need to use less to not taste bitter.
STEP 7/19
I'll add a cup of red pepper powder
STEP 8/19
Add sugar and salted shrimp to this and mix.
STEP 9/19
If you make the sauce beforehand while you pickle the cabbage, the pepper powder will be cut into the sauce and get soggy that it doesn't taste like raw powder^^
STEP 10/19
Wash the pickled cabbage twice and drain it in a strainer.
STEP 11/19
Cut the green onion diagonally
STEP 12/19
Please chop up the carrots for the color.
STEP 13/19
Mix the green onions and carrots in the sauce,
STEP 14/19
Now, the long-awaited pickled cabbage!!
STEP 15/19
If you mix it well, it's done. Don't forget to add sesame seeds
STEP 16/19
Put cabbage kimchi in a container
STEP 17/19
To prevent air from passing through, cover the top with a plastic cover, leave it at room temperature for a day to two days, and go to the refrigerator
STEP 18/19
Ta-da! Sweet and sour cabbage kimchi is complete.
STEP 19/19
The sauce was a little too much for me, so I couldn't get any water. So I added a cup of water and cooked it, and it was so delicious!!
If it's too dry, add a cup of water and it'll be hydrated and cooked better.
Cabbage kimchi doesn't produce a lot of water even if it's not sticky, so it doesn't have to be sticky, but considering the deep taste of kimchi, it would be good to grind it with boiled potatoes or cold rice^^ If it's too hard to mix, it's good to cook it with a little bit of water
Cooking review
5.00
score
  • 535*****
    score
    It's my first time making cabbage kimchi. I'm looking forward to it. Thank you
    2022-07-07 13:10
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