Recipes Cuisine Korean Kimchi

Korean Kimchi

Ingredients
1 piece of chicory
1/2 onion, thinly sliced
1/4 carrot, thinly sliced ​​lengthwise
1/4 white radish, thinly sliced
4 spring onions
2 tablespoons of garlic, grated
1 teaspoon of ginger, grated
1/2 cup of Korean chilli powder
2 teaspoons of salt
1 tablespoon sugar
1/2 cup of coarse salt / sea salt
1 cup water cup water
1/3 glass of water
1/4 cup Korean fish sauce
1 tablespoon flour

How to make :

1. Milk of white mustard into 4 parts, cucui and drain. then cut the bwang leaves into small slices.
2. Mix 1/2 cup rough salt with 1 cup water, then put the chicory into the salt water mixture and soak to 6-8 hours or overnight.
3. After that wash and dry.
4. Add 1/3 cup water and 1 tablespoon flour to a pan with medium heat, then stir until boiling and turn off the fire and then let stand.
5. After the mixture of flour and cold water, then put Korean chilli powder, salt, sugar, Korean fish sauce, grated garlic and ginger. Stir well, then put all remaining vegetables (turnips, carrots, spring onions).
6. Take 1 part of chicory, then fill with the mixture above and Try to have the mustard can be folded into 2, then wrap with the leaf.
7. Put it in an airtight container and leave it overnight, then store it in the refrigerator for 2-3 days.
8. Serve with rice.

Angie dreaht