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1
Wash and cut half a head of fresh Chinese cabbage into cubes. Add some salt to drain out some of the water and marinate for half an hour. -
2
Squeeze out 120 grams of juice from 2 lemons. Be careful to remove the seeds and do not mix them into the lemon juice. -
3
Prepare all the golden sauce ingredients: peeled apples and cut into medium-sized pieces (can be replaced by 100 grams of white sugar), sliced carrots, freshly squeezed lemon juice (can be replaced by 120 grams of rice vinegar), Sesame oil, ginger slices, garlic, fermented bean curd, salt. Tip: Cut the apples into pieces and soak them in light salt water to prevent oxidation and discoloration. If you use vinegar, be careful not to use white vinegar. White vinegar will taste very pungent. Rice vinegar or apple cider vinegar will work. -
4
Put a little oil in the pot, add the carrots and stir-fry over medium-low heat until cooked. Don’t burn them. -
5
Put all the ingredients of the golden sauce into a blender and grind until it becomes a paste. There are no hard ingredients, as long as it can be made into a paste, a juicer or a cooking stick will do. -
6
The prepared sauce has a beautiful golden color. -
7
The Chinese cabbage is now marinated. Rinse it to remove some salt, then squeeze the water with your hands and put it in the crisper. -
8
Pour the golden sauce on top, mix well, and refrigerate overnight before eating. The prepared golden kimchi can be stored in the refrigerator for one week. -
9
Pour the remaining golden sauce into a container and store it in the refrigerator. When you need to use it, just take it out and let it cool down. -
10
The completed golden kimchi tastes salty and sour, with a touch of sweetness and fresh lemon flavor. It is very delicious~
Tips
This time I made the golden sauce, using an apple instead of white sugar, and freshly squeezed lemon juice instead of rice vinegar. The finished product has a lighter sweetness and a sweet aftertaste, with the fresh aroma of lemon. I think this ratio is great. Suitable~