🔔 Cabbage jang-ajji. (1T=rice spoon)
600g cabbage, 5 green peppers, 1 red pepper, 250ml soy sauce, 40ml myeolchi aekjeot, 420ml water, 150ml vinegar, 120ml plum syrup.
1: 2T vinegar.
✨ Cabbage jang-ajji. (Refer to the video for the detailed recipe.)
1. Slice the cabbage.
2. Wash the cabbage 1-2 times.
3. Fill a pot with water and mix in 2T of vinegar. Add the cabbage and soak for 5 minutes.
4. Rinse in water after 5 minutes, spread on a strainer, and leave for 10-20 minutes.
5. Slice the green peppers and red peppers.
+ Roughly remove the seeds.
6. Put the cabbage and peppers in a container. 7. Add 250ml of soy sauce, 40ml of myeolchi aekjeot, and 420ml of water to the pot and mix.
8. Boil over high heat.
9. When it boils, immediately turn off the heat and mix 150ml of vinegar and 120ml of plum syrup.
10. Pour over the cabbage while it is still hot.
11. Press down on the top and leave the lid open to cool.
12. When it is completely cooled, close the lid and leave in the refrigerator for 2 days before eating.
#cooking #recipe
* This video cannot be copied, transmitted, distributed, or modified in part or in whole without official permission.