Korean kimchi cake, Jianhao cake and fragrant and crisp, a bite down, both pickles crisp and spicy taste, but also slightly spicy sweet, rich taste levels. Love Tip: 1. The degree of dry batter determines the taste of kimchi cake, too dry batter lack of liquidity, spread out the bread is not thin hard, taste very poor, so grasp the batter dry dilute degree is the most important , To be in strict accordance with the formula to operate. 2. two days before the mother to do with a small onion, taste better than put onions, pickles are also cut too small, I like to eat kimchi cake is not sticky is a grain of pickles inside, chewing up can be interesting. 3. The recipe of this pickle cake can spread two cakes, a little thin will be more brittle, but in order to take pictures cut only slightly thicker, crisp outside tender, do not have a flavor. 4. If there is no scale, all materials are estimated that there is no problem, you can adjust according to their taste, but remember the last kimchi paste must be flowable, a little sticky can be, if the kind of solidification batter, Pot is a thick pancake, simply can not eat. If the batter is thick, add some kimchi juice, then stir well.