How to Make Korean Pickles: My Rough Recipe
Feb 12th 2010 00:01
Non-detailed ingredients:
- A Chinese cabbage (1/4 size, available in Japan)
- Green onions (A little. Not indispensable)
- Salted water (close to saturation)
- Grated ginger (available in any super market in Japan)
- Grated garlic (available in any super market in Japan)
- Powdered chili pepper (available in a department store in Japan)
Rough recipe:
1. Cut a Chinese cabbage and green onions into bite-size pieces.
2. Put them into a big frying pan or a pot.
3. Pour salted water in the [2] so that all cabbage pieces are into the water.
4. Leave [3] one night or more than six hours in order to soften [pickle?] the cabbage.
5. Drain the water with a strainer.
6. Put the cabbage in a bowl and add grated ginger and garlic, and powdered chili.
7. Knead the cabbage with the spices.
8. Put the spiced cabbage in a container.
9. Eat when it becomes a little sour.
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Please take a look at my Photo Albums.
Cut the Chinese cabbage and green onions into bite-size pieces.
Pour salted water in the pot/pan, make sure that all the cabbage pieces are covered.
Leave the cabagge one night or more than six hours in the water in order for it to pickle.
Rub the cabbage with the spices.
i always ask my friends if they can make it, but they say its so difficult
only their moms make it xD
i tried to make it one time too but... it wasnt good D: heheh
I uploaded seven pictures I took while I made kimchi, which is Korean pickles.
Leave the cabbage for one night or more than six hours in order to soften [pickle?] the cabbage.
Eat it when it becomes a little sour.
Puisque tu est excellente en français aussi, peut-être que ça peut aider, si tu connais la différence en français, c'est la même signification en anglais.
See = Voir
Look (at) = Regarder
On dit: «S'il-vous-plaît regardez mes photos.» et non: «S'il-vous-plaît voyez mes photos.»
How to Make Korean Pickles: A Simple Recipe
Please take a look at my photo albums.
I uploaded seven pictures that I took while making kimchi, which is Korean pickled cabbage.
Basic ingredients:
- A few green onions (these are optional)
Not indespensable)
- Powdered chili pepper (available in a department stores in Japan)
Basic recipe:
Cut the Chinese cabbage and green onions into bite-size pieces.
Put them into a big frying pan or a pot.
Pour the salted water in the pot/pan so that all cabbage pieces are submersed.
Leave the cabbage to soak for at least six hours, if not overnight, in order to soften the cabbage.
Put the cabbage in a bowl and add the ginger, garlic, and powdered chili.
Thoroughly mix the cabbage with the spices.
Allow it to become a little bit sour before eating.