"Since you want to eat it, let's make kimchi."
Kimchi is a traditional delicacy of the Northeastern Korean community, typically found in Northeast restaurants and Korean-style restaurants. Its color is vibrant, and the taste is fresh, spicy, and appetizing, making it a great accompaniment to rice.
After Lin Xu said this, he began the preparation.
While the cabbage hasn't started to rot, let's pickle it quickly; otherwise, it's just going to go bad and have to be thrown away.
Like dried radish, kimchi also requires using salt to draw out the moisture first, then applying a specially made chili paste to pickle it, allowing the spicy flavor to penetrate the cabbage leaves.
After fermentation by lactic acid bacteria, these cabbage leaves will become the irresistible kimchi for many.
Lin Xu is familiar with this dish. In the past, when eating Korean-style grilled meat, the waiter would promptly serve a plate of it.
