How to make Korean Kim cheese

How to make Korean Kim cheese

ingredients
- 1 kg of fresh cabbages
- Gravel, salt, 250 grams
- Sloekakhtoem 100 g
- Carrots 2
- 2 onions
- Salt powder 2 ½ teaspoon rice
- Seasoning ½ teaspoon rice
- Sugar, 1 teaspoon rice half
How do
1. First you need to boil cabbage 2 then wash broccoli and boiled cabbage 2, but you do not have to cut it off. Is next to salt, dust and stained with broccoli sprinkled a layer, and then leave it to wait for 2 to 3 hours to broccoli shaped ronhom notwithstanding and fragile. During the fermented cabbage with salt, you must return it to another in 50 minutes or more. After waiting for 2 to 3 hours to get the broccoli into water, washed with water, then filtered to srasatuk Camp for.
2. Scratch carrot peel and rinse thoroughly, then cut it into pieces 2 thnangdai then Hans fibers. Onion is split into 2, then wash clean Hans along.
3. Hans sloekakhtoem 2 thnangdai limited to carrot.
4. Mete sloekakhtoem carrots, onions with the vegetables, each limited equal tripped, then add the chili powder in from point carrots times together then is add brengokhyang half teaspoon rice, salt powder 2 teaspoon rice-half, sugar, 1 teaspoon rice half, seasoning and a half teaspoon rice mixed thoroughly, and entered the national match.
5. Remove vegetables and smeared chrablkrueng broccoli once a layer inside and outside thoroughly.
6. If the rest of the stains remain poured take over broccoli while transferring broccoli into the vessel. Kale, who moved into the vessel and then keep in the fridge waiting for a week before you can eat, you should keep the cheese in the fridge.
* You like peppers can be added as desired