1,926,795 views
#Water kimchi #Cabbage with pickled vegetables #Cabbage water kimchi -Ingredients 3 bunches of pickled vegetables (2kg after trimming), 2 liters of water, 200ml sea salt, 200g red pepper, 3 red peppers, 270g onion, half an apple, 1 pear, 130g green onion, 3 spoons shrimp sauce, 7 spoons anchovy sauce, 2 liters kelp water, 5 spoons red pepper powder, 4 spoons flour, 2 liters water, 1 spoon fine salt, 3 spoons minced garlic, 1 tsp minced ginger, 4 spoons plum extract -Recipe 1. Trim the pickled vegetables and wash them in water. 2. Dissolve 200ml sea salt in 2 liters of water and marinate the pickled vegetables. 3. Marinate for 40 minutes, turning over occasionally. 4. Chop 140g of onion and use 130g of it when grating. 5. Chop 3 red peppers and use 200g of it when grating. 6. In a blender, add half an apple, 1 pear, 130g of onion, 3 spoons of shrimp sauce, 6 spoons of anchovy sauce, and 300ml of kelp water and grind. Put the ground ingredients in a cheesecloth and squeeze them out. 7. Add 200g of red pepper, 200ml of kelp water, and 3 spoons of red pepper powder and grind. 8. Chop 130g of green onion. 9. Mix everything that was ground in the blender. 10. Pour in 1.5 liters of kelp water. 11. First, dissolve 4 spoons of flour in 200ml of water. 12. Boil 800ml of water and pour the flour water into the boiling water to make a paste. 13. Pour 1 liter of cold water into the boiled seaweed water and let it cool. 14. Pour all the seaweed water as well. 15. Dissolve 2 tablespoons of red pepper powder. 16. Add 3 tablespoons of minced garlic, 1 teaspoon of minced ginger, and 4 tablespoons of plum extract and mix. 15. Soak the Chinese cabbage in water for 40 minutes, rinse once, and drain. 16. Add 1 tablespoon of fine salt and 1 tablespoon of anchovy sauce and adjust the seasoning. 17. Add the sliced vegetables and Chinese cabbage. This stream is created with #PRISMLiveStudio