Here is what you need
INGREDIENTS
- Cabbage Napa ( For 22 Kg Cabbage Napa )
- Water ( 6 Liters )
- Salt ( For Water Solution ( 2 Kg )
- Red Apple ( 660 g )
- Onion ( 660 g )
- Garlic ( 220 g )
- Ginger ( 220 g )
- Gochujang ( Korean Pepper Paste ) ( 495 g )
- Sugar ( 660 g )
- Korean Chili Flakes ( 110 g )
- White Vinegar ( 330 ml )
- Salt ( 220 g )
Procedure
- Prepare all your materials needed before you start Cutting the Cabbage Napa and Sterile if you need too.
- For Materials you will need a Blender and Processor.
- Boil Water first before start cutting the Cabbage Napa or make a warm water available when you done cutting and soak them in the water later with Salt.
- Now we prepare the Wet and Dry Ingredients while we let the Cabbage soak for overnight at Room temperature and can put to Chiller but this time you need 7 days unlike at Room Temperature overnight it's ok or Check the Cabbage for translucency and should flexible when you bend them that means it's ready and take them out or drain from the water.
Combine Dry Ingredients
Wet Ingredients
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- Red Apple, Onion, Garlic & Ginger
- and add them together with the Korean Pepper Paste
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- Combine them all together with the Drain Cabbage that you set aside Overnight with the sauce you made.
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Bon A Petit
@ranniesan
is that spicy samjang, the thick korean paste that you've added? looks enticing! love kimchi!
Hello! A-riel!.. :)
No i used Gochujang pungent made of Red Chili and Ssamjang is made of thick bean paste. But i think Gochujang is much more Spicy. And if you love Kimchi you should try one of our Burgers called "Wu Tang" Bun, House Sauce,Dry aged Beef patty, American cheese, Kimchi, Sweet Potato on top with Kew pie mayo.
P.S
A-riel... I mean Jie. He he. How can i reach you from here or do you have some messenger that you can help me on some matters about Steemit concerns. I will appreciate it if you can give me some of your precious time. Thank You! Thank You!
Cheers,
@ranniesan