Kimchi is a fermented vegetable dish that can be stored for a long time. Generally, any vegetable or fruit with coarse fibers can be made into kimchi. So, what is the taste of cabbage kimchi?What is the best way to make delicious cabbage kimchi?

How to make cabbage kimchi

IngredientsPreparation

Green onions,OnionsGarlic paste (1 tablespoon),Coarse salt(4 tablespoons),ChiliPowder (3-5 tablespoons), Fish sauce (5 tablespoons),White sugar(1 tablespoon), FreshGingerPowder or fresh ginger (1/3 tablespoon), onions are medium-sized, and green onions are in a 1:1 ratio.

Steps

1. First, wash the cabbage thoroughly, then remove the root, and cut it into pieces.

2. In half a cup of water, add 4 tablespoons of coarse salt and stir until dissolved. Ideally, it should be completely dissolved for even flavor.

3. Evenly coat the cabbage with the salt water and gently mix, marinate for about 90 minutes.

4. During the marinating process, chop the green onions into long pieces and the onions into slices. Grind the garlic into a paste.

5. Rinse the marinated cabbage with water twice and drain the water.

6. After draining, add chili powder, fish sauce, garlic paste, white sugar, ginger powder, and mix with gloves.

7. After mixing, add the green onions and onions and mix again. You can eat it after it sits at room temperature for half a day.

How to make sweet and sour cabbage kimchi

Ingredients

Cabbage half, carrotone, 3 chili peppers, 2 cloves of garlic, 100g white sugar,white vinegar100g, 100g salt, 300ml water.Steps

1. Pour water into a pot, add sugar, bring to a boil until the sugar melts, turn off the heat, add

white vinegarand 1/4 teaspoon of salt, mix well.2. Tear the cabbage into large pieces,

carrotpeel and slice, chili peppers into small pieces, and garlic into cloves.3. Mix the cabbage and carrots, sprinkle with salt and mix. Marinate for 1 hour.

4. Rinse the marinated cabbage in cold water and drain.

5. Place the cabbage, carrots, chili peppers, and garlic in a clean container and add the sweet and sour sauce.

6. After mixing, cover the surface of the container with plastic wrap and refrigerate for one day.

How to make Sichuan-style cabbage kimchi

Ingredients

Cabbage 200g,

red radish50g,white radish50g, smallcucumber30g, tender ginger 15g, green chili pepper 10g,Sichuan peppercorns3g, 600cc water.Steps

1. Wash and drain the cabbage;

Wash and peel the white radish and red radish, then slice them;Cut the cucumber into pieces;Dry-fry Sichuan peppercorns over low heat until fragrant.2. Add an appropriate amount of water to the Sichuan peppercorns, bring to a boil, and add a pinch of salt. After 2 minutes, pour into a container and cool.

3. After the water cools, add the cabbage, white radish, red radish, cucumber,

sorghumwine.4. Seal, about 5 days, when the cabbage becomes sour, you can eat it.

Seal the leaves and let them ferment for about 5 days, or until the cabbage develops a sour taste.