Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.
Eat right away, or let it sit for a few days to ferment.
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Meorient Import & Export Co.LTD
China - Hangzhou
Trading Company
Trade Capacity
Export Percentage
Nearest Port
Hangzhou,Shanghai
Accepted Delivery Terms
Employees
5-10人
Accepted Payment Currency
USD,CNY
Average Lead Time
45 Day(s)
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Product Specifications
--Product Description
CONTACT US
Any questions please contact:
Ms Holiday
Cell phone: +84-845-639-639 (Whatsapp)
Skype: le.ngoc.thi.2013
Email: fpmanager @ vdeltagoods.com.vn
====================================
VIET D.E.L.T.A CORPORATION
20/5 Dinh Bo Linh Street, Binh Thanh District, HCMC, Vietnam
Cell phone: +84-845-639-639 (Whatsapp)
Skype: le.ngoc.thi.2013
Email: fpmanager @ vdeltagoods.com.vn
====================================
VIET D.E.L.T.A CORPORATION
20/5 Dinh Bo Linh Street, Binh Thanh District, HCMC, Vietnam
Product Description
Cabbage Kimchi
Making kimchi becomes an easy task with a jar of this on hand. In many cases, all you are doing is salting the vegetables, discarding liquid and mixing in a few spoonfuls of this paste.
Not just for making kimchi, this paste is also used in flavoring hot pots and soups. In Korea, an anchovy sauce is used as an ingredient to aid in the fermentation process. We use the more widely available Thai or Vietnamese fish sauce. We've provided two yields for this essential paste. For ease of preparation, we recommend making the larger batch.
Mix the ingredients together in a medium bowl with a rubber spatula until you have a smooth paste. Store this paste in an airtight container in the refrigerator. It will last for 2 months.
ITEM | PACKING | MOQ | SHIPPING PORT |
Cabbage Kimchi | 4PCS/CARTON | 1 CONT 20FT | HAI PHONG |
DELIVERY TIME | SIZE | GRADE | COLOR |
15 DAYS | DIA: 8-15 | 1 | GREEN NATURAL |
Main Features
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Make kimchi:
On fermentation:
The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour, and pressing on the top of the kimchi with a spoon will release bubbles from beneath.
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