#dakgalbi

Week 8/52: February 17th - February 23rd 2025 | New Hair

green apple era!

sat in chair for 7 hours this time

also chopped off a LOT of length

finished product

Chinese cabbage

rubbing in

compression

Cut the Chinese cabbage into quarters lengthwise, rub salt, chopped kimchi, and dakgalbi into the roots of the two pieces, place in a barrel, weight, and leave for about 10 days. Ferment until water comes out of Chinese cabbage and the whole is sour. Remove from the barrel, cut into bite-size pieces, and serve. Japanese traditional pickles. Kimchi is added to facilitate lactic acid fermentation.

白菜の漬物（料理）

白菜を縦４等分し、２つ分の根元に、塩、刻んだキムチ、タッカルビをすりこみ、樽に入れて重りをして１０日間くらい置いておく。白菜から水が出て、全体が酸っぱくなるまで発酵させる。樽から取り出し、一口大に切って、食事に供する。日本の伝統的な漬物。キムチは、乳酸発酵をしやすくするために入れる。