How to make Korean abalone kimchi

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  1.Remove the stale leaves from the cabbage (I used yellow sprouts), make a cross knife at the root, and break it in half with your hands (such as directly If you cut it in half with a knife, too many leaves will be broken)

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  2.Place in an oil-free container 3 cups of water, dissolve half of the salt in the water, soak the cabbage in the salt water, apply the remaining salt to each piece of cabbage, marinate for 7 to 8 hours, rinse twice with water, and control the water (forgot Take a photo, don’t use too much force on the cabbage, otherwise the cabbage will not be crispy)

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  3.Chili Wipe clean and pour out the chili seeds

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  4.Dry the peppers and chop them

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  5.Make powder

• 6.Cook rice paste, glutinous rice flour, sweet potato flour, and soy milk.Ratio 10:1:1.Add appropriate amount of water and heat, stir thoroughly without clumping.When the pot becomes thick, turn off the heat and let cool (proportion of soy milk: the water can cover the wet beans to make soy milk)

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  7.Garlic and ginger paste (I did not add ginger)

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  8. Use a spoon to scoop out the green internal organs of the abalone, brush them black with a brush, slice them into slices, sprinkle with a little salt, and drain the water

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  9.Seasoning Mix

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  10.Stir evenly

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  11. Mix abalone with half of the seasoning,

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  12. Mix the other half with shredded radish, mustard greens, and green onions

• 13. Spread abalone sauce and shredded radish sauce evenly on each piece of cabbage (no one will help take pictures)
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  14. Place it in a container for fermentation at room temperature for 7 days, then put it in the refrigerator for eating at any time