Korean specialty side dish [cherry cabbage kimchi] My husband's favorite...

It's cherry blossom season again... I didn't buy fresh cherry blossoms, and I bought 5 catties of salted cherry cabbage online and finally got 3 catties...

Ingredients

Sakura 600 g

Coarsepaprika 2 tablespoons(20 g)

Finepaprika 1 tablespoon(10 g)

Shrimppaste 1 tablespoon(about28 g)

Beefpowder 2 g

monosodiumglutamate 1.5 g

Sugar 2 g

Apple? 1/4(60 g)

Pear? 1/2(120 g)

Garlic 30 g

ginger 3 g

Driedchilipepper 10

Onion 1/4 piece(40 g)

Cooking Instructions

Soak the salted cherry blossoms
in water for a day, changing the water several times halfway
Remove impurities, and by the way, smooth the cherry blossoms
(cherry cabbages are not cleaned when pickled, so there will be impurities)
Soak dried chili peppers in water for later use
(it is best to use large red chili peppers, choose small chili peppers if you don't have them)
Prepare pears, apples, garlic, ginger
Put the pears, apples, garlic, ginger and soaked dried chili peppers in a blender and crush them for later use
Put the cherry cabbage in a pot and add the juice just beaten with apples, pears and garlic, add coarse chili powder, fine chili powder, fish sauce, shrimp paste, beef powder, MSG, and sugar
With disposable gloves to grasp and mix evenly
, you can eat
it fresh, and it is better to refrigerate it for two days.
You can also add radish, the radish in the small root garlic
is particularly delicious...

The radish should be salted and then mixed with the cherry cabbage.
If it's fresh, you can pickle it with radish.
Cherry cabbage will start to sour
in about a week, and if you don't want to eat sour, you can make less every time
, you can make more sauce to prepare~

This is to blanch the chili powder with hot water
and then mix it with other ingredients.
Refrigerate