Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners

Von Seonkyoung Longest · 30 Min.

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Zubereitung

1. Quarter the cabbage lengthwise and remove the core. Cut the leaves into rough, uneven pieces about 3 inches long and 1 inch wide, and put them in a large bowl.
2. Stir the cold water and the kimchi sea salt until dissolved. Pour over the cabbage, press it down gently, and let it soak for 1 hour, turning it upside down halfway through.
3. Meanwhile, combine the chopped garlic, gochugaru, yondu, Korean soup soy sauce and maesilaek in a bowl to make the sauce.
4. Drain the cabbage and rinse it under cold water three times to remove excess salt. Drain well for 5 to 10 minutes.
5. Put the cabbage, green onion and sauce in a large bowl and mix by hand, squeezing gently so the cabbage absorbs the color and flavor. Add 1/4 to 1/2 tsp salt to taste.
6. Add the toasted sesame seeds and toss lightly once more. Store in an airtight container; it keeps for 7 days in the fridge.

Zusammengefasst aus dem Video von Seonkyoung Longest. Schau es dir für die Details an.

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