Chayote kimchi佛手瓜食谱大全及做法，烹饪好吃的Chayote kimchi佛手瓜方法

用料  

Chayote kimchi佛手瓜的做法  

1. Ingredients
   3 pounds deseeded chayotes (4 large chayotes)
   2 tablespoons kosher salt
   4 garlic cloves
   1 teaspoon peeled ginger
   ⅓ cup worth onion
   ¼ cup fish sauce (or soy sauce)
   4 green onions, sliced diagonally
   ½ cup gochugaru (Korean hot pepper flakes)

2. Cut a chayote in half lengthwise and remove the inner seed. Slice each half into ½ inch thick pieces lengthwise and then cut each piece crosswise into roughly ½ inch cubes. Transfer the cubes to a large bowl. Repeat with the rest of chayotes.
   Add 2 tablespoons kosher salt and mix well. Let sit for 30 minutes, turning it over every 10 minutes to salt evenly.

3. Pour out the excess brine to a blender. Add garlic, ginger, onion, and fish sauce (or soy sauce). Blend 1 minute until soft and creamy.
   Add the mixture to the chayote chunks. Add gochu-garu (Korean hot pepper flakes), green onion, and mix all together by hand. You can wear a disposable glove if desired. Transfer it to a jar or an airtight container. Press down the top of the kimchi and cover.