Barona Kim Chi Korean Sauce (180g)
Korean Kim Chi "Made by me" - you can now cook authentic Korean Kimchi by yourself in a snap. With a delicate blend of extracts of fresh fruits and vegetables (green onion, garlic, ginger, chili) and Korean-style chili powder with selected spices to create the Korean Barona Kim Chi Salt Sauce. showcasing the taste of legendary Korean Kim Chi without any seasoning.
Details
Korean Kim Chi "Made by me" - you can now cook authentic Korean Kimchi by yourself in a snap. With a delicate blend of extracts of fresh fruits and vegetables (green onion, garlic, ginger, chili) and Korean-style chili powder with selected spices to create the Korean Barona Kim Chi Salt Sauce. showcasing the taste of legendary Korean Kim Chi without any seasoning.
Ingredients
Fresh fruit and vegetable extracts 35.2% (green onion, garlic, ginger, chili), Korean style chili powder, sugar, shrimp paste, fish sauce, salt, flavor enhancer (621, chili extract, stabilizer (415,433) , emulsifier (471), preservative (202) Product contains shrimp and fish.
Instructions For Use
Step 1: Cut cabbage to taste, wet with water and let dry. Then add salt and mix well, leave for about 2 hours to soften the cabbage.
Step 2: Rinse salt thoroughly through 4-5 times of water, squeeze gently to drain.
Step 3: Mix Korean Barona Kim Chi Salt Sauce with freshly prepared ingredients (radish, carrot, chives, scallion) and marinate this mixture with Chinese cabbage
Step 4: Put Kimchi in the jar and compress, cover tightly. After 16-24 hours refrigerate and use gradually in about 1-2 weeks.
Outward remittance:
- To make Kimchi more crispy, after completing step 2, put the cabbage in the refrigerator for about 4 hours, then continue with steps 3 and 4.
- Should use granular salt will taste better.
Step 2: Rinse salt thoroughly through 4-5 times of water, squeeze gently to drain.
Step 3: Mix Korean Barona Kim Chi Salt Sauce with freshly prepared ingredients (radish, carrot, chives, scallion) and marinate this mixture with Chinese cabbage
Step 4: Put Kimchi in the jar and compress, cover tightly. After 16-24 hours refrigerate and use gradually in about 1-2 weeks.
Outward remittance:
- To make Kimchi more crispy, after completing step 2, put the cabbage in the refrigerator for about 4 hours, then continue with steps 3 and 4.
- Should use granular salt will taste better.
Storage Instructions
Keep in dry, cool place, avoid direct sunlight and once opened, keep refrigerated.
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