Korean cabbage: a recipe at home. Korean salted cabbage How to salt Korean spicy cabbage

If you have already tried all sorts of recipes with cabbage, we recommend preparing such a delicious version yourself as Korean-style cabbage, we present recipes at home, choose the one you like, or try everything, which one your household will say is the most delicious.

Korean spicy cabbage

This is the recipe that is as close as possible to the traditional Korean version for those who like it spicy.

Medium sized head of cabbage
1 carrot and 1 head of garlic
2 tablespoons salt, the same amount of soy sauce
500 ml water
a spoonful of sugar and 9% vinegar
100ml vegetable oil
chili pepper 1.5 spoons
a couple of carnations

Initially, coarsely chop the cabbage, chop the carrots on a coarse grater, and cut the garlic into slices. Now wash the three-liter jar and put the cabbage in it, sprinkle with carrots and garlic.
Boil spices in water and pour in cabbage. In the cold for a couple of days - you can eat!

Cauliflower, Korean recipe

Lovers of spicy spiciness can prepare such a snack very tasty.

Medium head of cabbage
1 carrot and 1 sweet pepper each
a spoonful of salt and sugar
teaspoon mixture of coriander and ground pepper
100 ml vinegar and a little dill or parsley

Korean-style Beijing cabbage (like kim chi)

This is the fastest Korean cabbage recipe, ready to eat almost immediately.

Medium sized cabbage
2 tomatoes and sweet peppers each
head of garlic
bunch of dill
hot pepper
a spoonful of salt and sugar
50g bite
glass of water

Chop the cabbage into large cubes, put it in a container, add salt, pepper, crush it a little, coarsely chop the greens, peppers and tomatoes. Grind the hot pepper (you can use ground pepper) and add water, mix, let it sit for half an hour and you can eat.

Cabbage with beets petals

A delicious snack, men love it with vodka, it is also called the “World Snack”.

1 cabbage
2 small beets
head of garlic
500ml water
half a cup of oil, vinegar and sugar
a dozen peppercorns and a pinch of ground red pepper
salt heaped spoon

Cut the cabbage into large petals, the beets into rings or slices, and place them in layers in a jar. Boil water, add all the necessary spices and oil, mix and pour over the cabbage. Leave it in the cold for about a day, or better yet for 2 days, and you can eat it.

Cabbage with loin seasoning

Large head of cabbage
2 carrots
a head of medium or half a head of large garlic
glass of oil
a teaspoon of red pepper and turmeric
seasoning for Korean carrots
liter of water
glass of sugar
salt 2 spoons
a couple of bay leaves
150ml bite (take 9%) and a few peppercorns

Cut the cabbage as you like, preferably into squares, the carrots into strips or on a Korean grater, mix everything and pour boiling water over it. In 20 min. drain the water. Heat oil in a frying pan, add turmeric, mix. Boil some water in a saucepan nearby, add bay leaf, salt, sugar, pepper, let it simmer for a couple of minutes, then pour vinegar in and remove. Pour oil with turmeric into cabbage, mix garlic, spices and pour marinade. Once it cools down, you can take a sample, but it’s better to keep it in the refrigerator for a couple of hours.

Korean vegetables will delight your receptors and brighten up the feeling of deprivation. 100 grams of the finished dish contains no more than 80 kcal and a lot of fiber. By the way, accompanying meat, fish and poultry, any dish with a pickled note helps digestion.

And even if vinegar does not climb to the top of the health charts, it will find a sober place in the golden mean of a healthy diet, especially if you use a natural apple sample.

Cooking cabbage in Korean in the first recipe will require hot marinade and basic cutting into squares. Imagine, even without a shredder! Just a matter of minutes. The beauty marinates under pressure - only 14-15 hours. A quick story with amazing taste at home - it's time to cook!

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Marinate cabbage in brine for 14 hours under pressure

Main ingredients:

White cabbage - 3 kg
Carrots - 3-4 pcs. medium size
Garlic - 2 medium sized heads

For the brine:

Drinking water - 1 l
Sugar - 2/3 cup
Salt (coarsely ground, no additives) - 3 tbsp. spoons without a slide
Vegetable oil (odorless) - 1 cup
Vinegar (9%, table) - 1 glass
Ground red pepper - 1 teaspoon
Ground black pepper - 1 teaspoon (optional)
Coriander (seeds, crushed in a mortar) - 1 teaspoon (optional)

Important Notes:

1 glass - 250 ml
You can use apple cider vinegar. Perhaps there will be a little less sourness.
An appetizing addition - any greens: ½ bunch of parsley/dill, finely chopped.
Spices you can add for the specified amount of vegetables: 3-4 bay leaves, 7-8 pcs. cloves, 0.5-1 teaspoon of turmeric.
We use enamel cookware or stainless steel.
If you need less salad, simply halve all ingredients.
This cabbage is stored in the refrigerator for about a month. Very convenient!

Cooking Korean cabbage at home.

Cut the cabbage into squares. First, cut the head of cabbage in half and turn it over with the cut side facing the board. We cut each half lengthwise in increments of 2.5-4 cm. Then also crosswise. We disassemble the squares by hand one at a time.

Look at the photo below: a very quick and simple procedure.

Peel the garlic and cut into thin slices (across the clove).

For carrots you need a tool: a grater with an attachment for Berner-type straws or a classic for Korean carrots. Three carrots, laying the cut diagonally towards the blades to make the straw longer.

Mix chopped garlic and carrots.

We put all the ingredients into a large saucepan - in layers. The first layer is carrots with garlic, then cabbage, and again carrots with garlic. Let's do 2-3 repetitions, ending with a cabbage layer.

To make the brine, heat the water to a boil and add sugar and salt. Stir.

Add vinegar in portions pour in the oil and add red pepper and other spices that we use.

Bring the mixture to a boil, stirring constantly.

Remove the brine from the heat and pour the vegetables into the pan, moving in a circle to ensure even distribution.

We put the cutting under pressure. This can be a plate of suitable diameter and a plastic bottle of water (3-5 liters). Let it marinate in a cool place 14-15 hours.

After marinating, remove the pressure and mix the vegetables.

Korean spicy cabbage is ready. Cool before serving.

Practical ideas for any season.

You can add bell pepper, 2-3 pcs. medium size for the specified amount of vegetables.

Cut the pepper into thin strips - about 0.5 cm wide. It doesn’t matter whether it’s lengthwise or crosswise, it’s a matter of taste. We are more accustomed to cutting the vegetable in half, removing the seeds and stalk, cutting out the white membranes and chopping strips along the halves. You can cut across, then the strips will be shorter.

You can marinate cauliflower and red cabbage in the same brine.

With hot oil as for Korean carrots

The principle is classic and the taste is authentic. Hints of coriander and fried onions, heat and bright crunch when cut into squares, sunny carrot sticks and a curious preparation with hot oil poured over spices.

Unlike sauerkraut, which takes weeks to prepare, pickled cabbage is ready to eat very quickly - literally in a few hours. Moreover, fermentation is a very complex and capricious process. Therefore, without sufficient experience it is difficult to get a good result. The same cannot be said about pickled cabbage, which is almost impossible to spoil, and different shades of taste are selected by adding various spices to the marinade. The salt and vinegar used in recipes keep dishes fresh for months. Therefore, prepared for the winter, they are as tasty as if they had just been prepared.

Spicy cabbage pieces in beetroot marinade

For this dish you will need small forks of cabbage, up to 3 kg. A little carrot about ten percent the size of a fork. Be sure to add about thirty grams of hot red pepper to give the dish a piquant taste. You also need garlic, about half a head, without it the cabbage won’t turn out so fragrant. Beets are the most important ingredient; we’ll take more of them, about half a kilo, so that the brine and the cabbage itself turn out a beautiful rich red color.

You can quickly prepare cabbage for further processing as follows:

The first step is to remove the top and damaged leaves;
Divide the forks into four parts;
Get rid of the stalk and cut the leaves into square pieces of 4-5 cm.

Pre-washed and peeled vegetables, namely beets and carrots, finely chop into cubes. We also peel the garlic and cut it into small pieces. And we put all this vegetable splendor in a clean three-liter jar in layers. At the very bottom there is cabbage, then other vegetables, pieces of garlic and pepper. You can compact it a little with a wooden mallet. And again - cabbage, carrots, beets with garlic and pepper, and so on until the container is completely filled.

For the marinade, use one liter of water two large spoons of salt and twice as much sugar. Be sure to throw a few bay leaves, a teaspoon of dill seeds and a handful of allspice into the water. As soon as the water boils, carefully remove the foam and simmer over low heat for 2-3 minutes. Add half a glass of sunflower oil and bring to a boil again. Meanwhile, add a couple of teaspoons of vinegar essence to the jar with cabbage and fill it to the top with boiling marinade.

If the dish is not prepared for preservation for the winter, then after 8-12 hours it can be served. Fast and tasty!

Cabbage with horseradish

To prepare this dish you need a head of cabbage; both white and red cabbage are suitable and, of course, horseradish roots(10% by weight of pickled cabbage). Grind the washed horseradish roots using a meat grinder or grater. Grate the carrots into long strips on a “Korean” grater.

If you are preparing white cabbage, then you need very little carrots - two to three percent of the cabbage mass. More carrots will turn the cabbage yellowish, but it will remain snow-white.

Shred the cabbage into long narrow strips, like noodles. Then, carefully so that the juice does not flow, mix it with carrots and put it in a container for pickling. Sprinkle small layers of cabbage-carrot mixture with chopped horseradish.

If you want to get spicy, “vigorous” cabbage, add more horseradish, up to 20% of the cabbage mass. For lovers of the rich taste of winter - frosty freshness, add a little mint to the marinade.

After the entire container is filled, you need to compact the cabbage a little with a wooden mallet.

In parallel with the procedure for packing the cabbage, we prepare the marinade. In a saucepan containing one liter of water, put a heaped tablespoon of salt and three teaspoons of sugar. Add the vinegar essence (one teaspoon) directly to the container with the cabbage and then pour in the boiling brine.

If a dish is being prepared for long-term storage, it is better close with an iron lid. When preparing for the winter holidays, just cover it in plastic and put it in the refrigerator. Of course, after the jar has completely cooled down.

A quick way to prepare pickled red cabbage

Many people love red cabbage for its mushroom taste, salads made from it are excellent, and spicy pickled pieces are generally masterpieces.

Chop the garlic with a fork, finely chop the garlic, lightly pressing the pieces with the side of the knife blade. Chop the carrots using a grater or knife. Mix all vegetables in a saucepan. Add salt, mix, lightly kneading with your hands. You will need:

Red cabbage 2-3 kg;
Two hundred grams of carrots;
Half or slightly less than a head of garlic;
One tablespoon of salt.

Preparing the marinade. In water, you need half a liter, stir two large spoons of sugar. Add spices: a tablespoon of coriander seeds, cumin (on the tip of a knife), peppercorns, half a tablespoon is enough, bay leaves and red hot pepper pod. After boiling, simmer the broth over low heat for a couple of minutes. Remove from heat and add half a glass of apple cider vinegar. Filter the spices first or immediately pour them through a strainer. Place under pressure.

After just four hours, the dish can be served.

Korean cabbage salad with beets

The salad prepared according to this recipe will be piquant, that is, the taste of the dish will be both spicy and sweet at the same time. It provides a very varied diet in winter. And, a slight increase in the concentration of hot peppers in the given recipe will turn it into the king of appetizers on the holiday table.

To prepare the salad, cut a couple of kilograms of white cabbage leaves into pieces about five centimeters in size. And grate half a kilo of carrots and beets on a coarse grater. Three large bell peppers shred into long noodles. Mix all the vegetables in one container and add a head of garlic there. Chop it into slices very finely or use a garlic press. Sprinkle the vegetables with one teaspoon of salt and three tablespoons of sugar. Mix everything thoroughly, rubbing lightly with your hands until juice appears. In the center of the salad we make a mound of a mixture of prepared spices:

A teaspoon of black pepper;
A teaspoon of red hot pepper;
2-3 buds of ground cloves;
A teaspoon of freshly ground coriander;
A tablespoon of sweet red pepper.

Half a glass of vegetable oil heat in a frying pan until light smoke appears. Add this hot oil to the container with the salad (pour it into the middle, where the spices are). Then stir thoroughly, preferably with your hands. Add half a glass of 9% vinegar and mix again. After this, the salad must be covered with a disk (plate) smaller in diameter than the container with the salad. Place pressure on top. Let it sit overnight. Ready in the morning!

Hello everyone! Today I want to invite you to learn how to cook a very spicy and spicy appetizer - Korean cabbage. This vegetable is very healthy and is ready to harvest. So, in our market, young forks are sold everywhere. They are still not enough for pickling, but they are just right for preparing a delicious salad.

Moreover, the dish can be made from all varieties of cabbage: cabbage, white cabbage, broccoli and Chinese cabbage. However, I will only consider options using white cabbage fruits. You can take any recipe as a basis, but change the variety. And do everything else according to the instructions.

This appetizer is very easy to prepare, and thanks to the influence of different seasonings, it tastes very original. The salad also has the effect of quick preparation, that is, the vegetables are pickled quite quickly, usually within a day. This means that you can serve the dish right away, or stock up for future use and store until winter.

Korean cabbage is an excellent spicy appetizer and goes well with many main courses, and is also appropriate on any holiday table.

It is worth noting that the salad can also have a Korean name such as kimchi or kimchi. However, this does not matter.)

Well, we start debriefing. The classic version of such a snack is a fairly simple set of products, but always includes garlic and pepper. So lovers of fiery snacks, get ready, it’s going to be hot!

Ingredients:

Fresh cabbage – 1000 gr.;
Black peppercorns – 10 pcs.;
Black sweet peas – 3 pcs.;
Dill, or rather seeds – 1 teaspoon;
Garlic – 5 cloves;
Douban paste – 30 gr.;
Vinegar 9% – 30 g;
Sugar – 1 tbsp. spoon;
Salt – 1 tbsp. spoon.

Cooking method:

1. Remove a couple of outer leaves from the head, rinse and dry. Cut out the stalk.

To prepare the snack, you can use different cutting options: cut into several parts, chop into thin strips, or chop the leaves into large or medium-sized pieces.

3. Now prepare all the necessary spices.

The paste can be replaced with ground paprika or ground chili pepper.

4. Pour 1 liter of water into a separate container. Add salt, sugar, ground pepper and peas, dill seeds and paste, as well as peeled and chopped garlic into medium pieces.

5. Place the marinade on the fire and bring it to a boil. Mix the boiling mixture well and pour the shredded cabbage over it. And then pour in the vinegar.

6. Turn off the heat and cover the contents of the pan with a large flat plate. Cover the pan with a lid and leave at room temperature for 1 day.

7. After a day, put the kimchi into sterilized jars, add brine and close the lids. Then store it in the refrigerator.

Cabbage recipe with Korean carrot seasoning

I also advise you not to be clever and not to go into too much experimentation, but to take a proven seasoning for Korean salads. Then everyone will definitely like the taste of the snack. I suggest you watch a video story in which the author comments in detail on all the stages of pickling a salad.

You will need: fresh cabbage 1.2-1.5 kg; carrots 1.5 kg; sweet pepper 1 kg; hot pepper 1 pc; onion 1 kg; garlic 2 heads; ground black pepper 1 teaspoon; ground red hot pepper 1 teaspoon; sunflower oil 1 cup; sugar 8 tbsp. spoon; salt 2.5 tbsp. spoons (without a slide); seasoning for Korean carrots 2 packs; vinegar 9% 1 cup (200 ml).

The most delicious Korean cabbage recipe in a jar

Now I want to offer another interesting option. It differs from previous photo recipes in that fresh cucumber is added to the set of ingredients. How do you like this composition? My daughter loves it, although I don’t allow her to eat a lot, it’s still a spicy delicacy.

Ingredients:

White cabbage - 1 kg;
Carrots - 1 pc.;
Bell pepper - 1 pc.;
Cucumber - 1 pc.;
Water - 0.5 l;
Salt - 0.5 tbsp. spoons;
Sugar - 1.5 tbsp. spoons;
Vinegar 9% - 2.5 tbsp. spoons;
Ground black and red pepper - to taste.

Cooking method:

1. Wash and dry the head of cabbage. If there are bad leaves, remove them. Then finely chop the vegetable.

2. Peel the carrots, wash and grate on a coarse grater. Add to cabbage.

3. Wash the cucumber and cut it into strips. Pair it with other vegetables.

If the cucumbers are old, remove the skin in advance.

4. Remove the stem and seeds from the bell pepper and rinse. And then cut into strips and add to the general mass.

5. Now mix all the vegetables well and leave them for a while while you make the marinade. To prepare the marinade, bring water to a boil and add salt, sugar and pepper. Boil for 1-2 minutes.

If early-ripening varieties of cabbage are used in preparing a dish, then when stirring the vegetables, do not knead it too much. After all, it will give a lot of juice anyway. If, on the contrary, the varieties are late-ripening, then be sure to lightly crush it.

While the brine is boiling, quickly rinse the jars with soda and scald them with boiling water. Then fill the containers tightly with the prepared vegetables. And as soon as the marinade is ready, add vinegar and pour it into the filled jars.

6. Next, close the glass with nylon lids and cool the pieces at room temperature. Place the cooled jars in the refrigerator, and the next day you can eat the snack. Or store it in a cool, dark place.

How to make Korean cabbage so that it turns out just a bomb

Ingredients:

White cabbage - 5 kg;
Carrots - 1 kg;
Onions - 1 kg;
Red bell pepper - 1 kg;
Sugar - 350 gr.;
Salt - 4 tbsp. spoons with top;
Vinegar 9% - 0.5 liters;
Hot red pepper - to taste;
Sunflower oil - 0.5 liters.

Cooking method:

1. Wash and dry the vegetables. Remove the bad leaves from the fork and chop the head of cabbage into thin strips.

2. Remove the skin from the onion and cut it into half rings.

3. Cut the pepper into strips, after removing the seeds.

4. Grate the carrots on a coarse grater.

5. Connect the vegetables together, but do not wrinkle them. Next add sugar, salt and pepper. Pour in vinegar and sunflower oil. Stir the mixture again.

6. Place the salad in sterilized jars, pressing firmly with your fist. And leave for three days, covering with lids.

7. After 3 days, close the jars with lids and put them in the refrigerator. This salad can be stored for a long time and does not lose its taste.

We cook very tasty Korean-style cabbage in pieces at home

And the next option is simply bomb. Spicy, fiery and so mesmerizing to look at. Although in fact this is a classic of the genre. I think many people are familiar with this cooking technology.

Ingredients:

Cabbage - 5 kg;
Red bell pepper - 1 kg;
Garlic - 400-500 gr.;
Hot pepper - 300-500 gr.;
Salt - 350 grams.

Cooking method:

1. To prepare this dish you need to take small and thick forks. Cut them into 6-8 pieces along with the stalk and place tightly in a bowl.

During these days, the brine should become cloudy, and the vegetable should ferment slightly.

3. Sweet and hot peppers need to be washed, seeds removed and, together with peeled garlic, passed through a meat grinder or chopped in a blender. Add 4-5 tbsp to the cured mixture. spoons of salt and mix everything thoroughly.

4. Drain the brine from the cabbage and rinse it well under running cold water. At the same time, carefully move the leaves apart, inspecting the vegetable for damaged areas. If such places are found, be sure to remove them.

5. Now coat the slices with the vegetable mixture, while pushing the leaves apart and greasing them inside, and then press them with your hands so that they come back together.

Do this procedure with gloves, as the mixture is hot.

6. Place the slices tightly in the bowl again, press firmly and place a weight. Leave the workpiece for 3-4 days at room temperature.

7. After the time has passed, place the pickled slices into glass jars, fill them with brine and close them tightly with the lids. Store only in a cool place.

Before serving, remove the required number of slices and cut them into small pieces.

Step-by-step recipe for preparing spicy white cabbage with seasonings

In addition to adding garlic, hot peppers and seasoning for Korean carrots, you can safely add other spices to the salad, such as cloves, bay leaves and turmeric. The last spice will add a unique color to the appetizer.

Ingredients:

White cabbage - 500 gr.;
Carrots - 1 pc.;
Garlic - 3 cloves;
Bell pepper - 1 pc.;
Sunflower oil - 25 ml;
Apple vinegar - 50 ml;
Water - 350 ml;
Salt - 1 tbsp. spoon;
Bay leaf - 3 leaves;
Sugar - 2 tbsp. spoons;
Cloves - 7 pcs.;
Allspice peas - 7 pcs.;
Turmeric - 1 teaspoon;
Parsley - to taste.

Cooking method:

1. Remove wrinkled and damaged leaves from the fork. Then cut the head of cabbage into pieces and remove the stalk. Now cut the cabbage into squares, approximately 5 by 5 in size, and place in a deep glass bowl.

2. Wash and peel the carrots. Grate it using a grater designed for Korean carrots. And add to the cabbage.

3. Wash the pepper, remove all seeds and membranes. Cut it into thin strips. Then peel the garlic and chop it. Add pepper and garlic to chopped vegetables. Wash and dry the parsley and chop it finely. Also place in a common bowl. Sprinkle ground turmeric over everything.

4. Now you need to prepare the marinade. Pour clean water into a saucepan and add sunflower oil, bay leaf, cloves and peppercorns. Don't forget to add salt and sugar. Place the pan over medium heat and stir until it boils.

5. As soon as the marinade boils, remove it from the heat and immediately pour it over the vegetables. Pour in apple cider vinegar and stir the contents.

6. Next, cool the workpiece to room temperature and transfer it to sterilized glass jars, close with lids. Place in the refrigerator for 24 hours. Then you can store it either in the cellar or in the refrigerator.

Korean cabbage for the winter in brine under iron lids

By the way, I would like to note that this pickle goes well with vodka. So if guests often come to you, then stock up on more than one jar.

To give the appetizer a truly Korean taste, add Korean fish sauce or shrimp paste. Approximately 1-1.5 tbsp. spoons.

Ingredients:

Water - 650 ml;
Vinegar 10% - 50 ml;
Sugar - 40 gr.;
Salt - 20 gr.;
Cloves - 4 pcs.;
Cabbage - 1 kg;
Bay leaf - 1 pc.;
Black and allspice pepper, cinnamon - to taste;
Vegetable oil - to taste.

Cooking method:

1. Remove the top leaves from the head of cabbage and cut out the stalk. Divide the forks into quarters.

2. Chop the cabbage into thin strips using your usual method.

3. Place the chopped vegetable in a saucepan and add a little salt. Stir. Leave the workpiece alone for 1.5-2 hours so that the cabbage releases juice.

4. Now prepare the brine. Pour water into the pan, add salt and sugar. Bring to a boil, then pour in vinegar and simmer the marinade for 5 minutes. Then cool it to room temperature.

5. Place spices at the bottom of clean jars and place salted cabbage in them. Place the slices tightly so that there are no free spaces. Then pour the cooled marinade over the glass and pour a little oil on top. An oil film 10 ml thick should form on the surface.

6. Cover the workpieces with lids and sterilize. Then roll up the jars and cool. Store in a cool place.

A simple recipe for Korean cabbage without sterilization

Since the salad is quickly prepared and can be consumed almost immediately, you can skip the sterilization step. Just prepare the jars and store the snack in the refrigerator.

Ingredients:

White cabbage – 1.5 kg;
Carrots – 100 gr.;
Onions – 100 gr.;
Ginger root (fresh, grated) – 10 g;
Paprika – 5 gr.;
Seasoning for carrots in Korean – 10 g;
Garlic – 5 cloves;
Sugar – 20 gr.;
Salt – 10 g;
Table vinegar 9% - 20 ml per half-liter jar;
Water.

Cooking method:

1. Rinse the head of cabbage under running water. Remove the top leaves and cut the rest into squares.

2. Peel the onion and cut it into half rings.

3. Grate the carrots or cut into thin strips.

4. Pass the garlic through a garlic press.

5. Grate the ginger root. Combine the seasoning for the carrot loin with paprika, sugar and salt.

6. Now combine all the vegetables and crush them a little with your hands. Add seasoning and stir.

Cool and store the snack in a cool, dark place.

Video on how to cook Korean cabbage with beets

And finally, one more variation for making kimchi. We will include beets in our usual set of products. This is an additional taste, and, as you understand, also color. Bright presentation guaranteed!

And here's what you'll need: 1-2 beets; onion 1 pc.; garlic 3-4 cloves; cabbage 1 pc.; vinegar 9% 30-50 gr.; water 1 liter; sugar 1/2 tbsp.; black peppercorns 4-6 pcs.; salt 2 tbsp. spoons; vegetable oil 1/2 tbsp.; bay leaf 2 pieces.

Today I wanted to show you how you can make a truly spicy, spicy and very tasty appetizer from an ordinary cabbage salad. I think that Korean cabbage is worthy of all these words and praise, especially since the vegetable is also crunchy. Everything we love!

And the speed and ease of preparation allows you to make a dish without any problems or costs. Such jars are stored for quite a long time, it’s not for nothing that vinegar is added everywhere. Well, if you can’t bear it, then taste the kimchi the very next day after marinating. And I say goodbye to you and see you again!