cooking journey

🍲 Menu Name: Kimchi, Homemade, Sheep, Recipe from Khun Seo, Korean Sabhai

🥦 raw materials:

Ingredients

• 1 kg of white lettuce

• Coarse salt for soaking white lettuce

• Glutinous rice flour / rice flour / wheat flour / potato flour (choose in order of sour speed). We use wheat flour to slow down the kimchi from souring too fast.

• 4 onions

• 1 head of carrots (the same amount as onions)

• 1 onion

• 1 apple

• Ginger, about 1 thumb

• 7 large cloves of garlic

• 1 Sai Foot Head (Apple Size)

• 7 tablespoons of Korean chili (If using pepper is very spicy, reduce the amount)

• Pickled shrimp (if available) or using salt shrimp at a rate of 1: 1

• Fish sauce or pickled crab juice 1 tablespoon poon

• 1 small cup of plum juice or apple juice

• 2 tablespoons syrup

• 1 tablespoon sugar

• 2 tablespoons salt

• ½ -1 tablespoon MSG (as you like) In the recipe when doing, we do not put

🍳 steps to do:

1. Prepare white lettuce

• Cut in half longitudinally. Soak in brine for 4-5 hours, inverting periodically.

• Once the vegetable leaves have weakened, wash the water thoroughly, rest and wash.

2. Prepare wet dough

• 100 ml wheat flour + 200 ml water, set man fire to melt and thicken flour

• Stay cool

3. Make kimchi sauce (cooked water)

• Spin apple, garlic, ginger, psi-toe together

• Mix in a large basin suitable for the amount of vegetable bites that we make. Add Korean chili, pickled shrimp (if available), syrup, sugar, salt, fish sauce, plum juice or apple juice. Stir well. If you want to add MSG, add in this step.

4. Put other vegetables

• Add onion, carrot, onion and mix until the sauce is all over.

5. Marinate kimchi

• Bring the prepared sauce to the white lettuce.

• Put in a container (glass box or dozen). Do not overpack.

• Cover storage in refrigerator temperature 3-5 ° C about 1 week

Note, the recipe will use wheat flour. After one week, taste kimchi. It's just starting to taste sour. If you eat it for free, it's good.

# White lettuce kimchi # Homemade kimchi