Kimchi sauce
Make Kimchi at home
With "Korean" kimchi sauce
1 Pack = 2 KG Ingredients
How to make "Korean" kimchi at home
1 package of kimchi salt sauce for 2 kg of ingredients (cabbage, carrots, radish, cucumber,...)
Step 1:
Split the cabbage into halves or quarters and wash. Then add salt to each leaf, leave for about 3-4 hours until the cabbage softens.
Step 2:
Wash thoroughly and drain thoroughly (the more drained the cabbage leaves are, the more the sauce will absorb and the crispier they will be).
Step 3:
Mix the sauce well with the prepared fresh ingredients (radish, carrots, green onions, chives) and marinate this mixture well with Chinese cabbage.
Step 4:
Put the kimchi into the jar and compact it tightly, closing the lid. After 30-36 hours, put in the refrigerator and use gradually within about 1 week.
Instructions for preserving
- Store in a cool, dry place, away from direct sunlight
- After opening the package, wrap tightly and store in the refrigerator
Expiry date: 18 months