the preparation of cabbage
Cabbage wooji that you get as a bonus when you put kimchi in it This year, the cabbage is very delicious, and even the cabbage tastes good. After preparing it, you can eat it deliciously with gamjatang and Ugeogi Hangover soup It's a cabbage patch.. Let's not throw it away anymore and keep it in the freezer.
6 serving
Within 60 minutes
엄마의집밥이야기
Ingredients
  • a beggar
    3kg
  • a thick salt
    1spoon
Cooking Steps
STEP 1/6
Green cabbage leaves when making kimchi.. There are times when there are a lot of cabbages.
It's cabbage kimchi left after making it for stew.
STEP 2/6
It is a cabbage leaf, so it is very rough and the stem is thick.
STEP 3/6
You can blanch it in boiling water with a whole cabbage leaf, but it is also convenient to cut it a couple of times with a knife.
STEP 4/6
Boil enough water in a large pot at home, add a spoonful of salt, and boil the chopped cabbage cabbage well.
* Don't boil it until it's torn down. Just boil it until it's not crunchy
STEP 5/6
Wash it clean and soak it in water, or if the amount is large, put the amount to eat once in a plastic pack and store it in a freezer.
STEP 6/6
Remove it when necessary and soak it in water after defrosting it to remove the distinctive smell of the cabbage. (It's good to store it after removing it when freezing it.)
* I made gamjatang with defrosted cabbage.
- When boiling cabbage cabbage, pour plenty of water, boil it so that it is not crunchy or fully soaked, and soak it in water to remove the unique smell of cabbage.
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