Third time of making Kimchi since entering this winter

The way of making Korean-Chinese style Kimchi was passed on from my grandmother’s generation. The principal idea of making its source from the ground up is fairly simple, but how to pickle with Chinese cabbage with best proportion is crucial. When Kimchi becomes sour, it can be fried with pork to make a very delicious dish. That’s one of my staple dishes.
进入今年冬天第三次做辣白菜（泡菜）。
从祖母那里世代传承得来的中国朝鲜族传统家庭食品辣白菜的作料以简单朴素为宗旨，关键是如何以巧妙的比例将白菜腌于食盐中加以泡制。等腌白菜变酸了，将其与五花肉一起炒就能做出绝妙的一道菜。通常是我的拿手好戏。
올해 겨울에 들어서서 세번째로 담그는 배추김치. 할머니 세대로 부터 전해온 중국조선족배추김치 양념은 심플하게 넣는것과 배추하고 소금비래를 잘 맞춘 초절이만들기가 포인트이다. 김치가 시어지면 돼지고기 삼겹살로 볶으면 별맛! 평소에 저가 잘 만든는 요리.
今年の冬に入って3回目で作る白菜キムチ。おばあちゃんの世代から直伝自家製中国朝鮮族白菜キムチ、ヤンニョムはシンプルにして白菜と塩の加減を良くするのがポイント。酸っぱくなったら白菜キムチを豚バラ肉と炒めると絶品！普段良く作るメニューで自慢出来る一品。