I love kimchi, but I can t make it Excuse me, how to make delicious kimchi

I also learned from a Korean friend, the steps are similar, and it's delicious. ^-

Wash the cabbage, drain the water, salt it with salt, after an hour, squeeze the water out of the cabbage, cut the ginger into thin strips and put it in the cabbage, put the white vinegar in the pot, boil the sugar, and put the monosodium glutamate into the dish, and then pour sesame oil into the pot, wait for the oil to heat up, put the pepper and the chili pepper in the oil and boil it, then remove the residue, wait for the oil to cool and pour it into the cabbage, compact the cabbage, seal it, and you can eat it after 8 hours (the amount of condiments depends on the amount of cabbage).

1.Choose one or a few of these Chinese cabbages and go to the old gang, the old gang is not delicious with more fiber.

2.7-10 tablespoons of salt per half cabbage, how much is not important, more salt is less and the salting time is short, less salt and longer salting time. Add water to drown over the cabbage.

About two days! The marinating time depends on the amount of salt and the ambient temperature, the more salt, the shorter the time, and the higher the temperature, the shorter the time, check often.

3.Submerged like this, the center part is also a little soft, but mine is a little too much.

4.Rinse with water and control water for 10 minutes.

5.To make garlic paste, there are about two heads of garlic in one cabbage, and more and less are the reasons for different styles.

6.Add chili powder, more than 5 spoons of a cabbage, (anyway, it doesn't matter if you don't use the left) an appropriate amount of monosodium glutamate, a spoonful of sugar, put about two pieces of ginger as big as your thumb, and an appropriate amount of salt (you can taste the drowned cabbage first, if the taste is salty, put less salt, and if the taste is light, a little more salt) This step is the key to determining the taste, it is said that there is a Korean professor who celebrated his birthday and said that he would bring spicy cabbage, but the taste is different, mainly in this step. You can add some Korean shrimp paste to make it a seafood flavor.

You can also put fried sesame powder, fried coriander seed powder, or shredded apples, pears, and radish shreds to form different flavors and play freely. But occasionally put shredded radish (the kind that is green on the top and white on the bottom), and put 1 5 radishes on a cabbage. You can also use your imagination.

Mix well, add mineral water or cool boiled water to dilute to a paste, and spread evenly.

7.Seal it with a plastic bag, put it at a temperature of 0 degrees - 6 degrees to ferment, if you are hungry to eat it the next day, but the twentieth day - 40 days is the best to eat, it is estimated that you can't wait, even can't wait.

8.On the third day, I started eating, which is not good. If you can't finish it, you can put it sour, add meat and stir-fry it to have another flavor.

Kimchi is often used in Korean cuisine, the pork belly is fried to release the aroma of fat, mixed with Korean kimchi and stir-fried, which must be killed in seconds when it is put on the table, so delicious that even the rice is not enough to eat!

Material. 300g pork belly, appropriate amount of kimchi, 1 tablespoon kimchi sauce, 2 shallots, 1 tablespoon salad oil, 1 clove of garlic, 1 teaspoon of soy sauce, 1 teaspoon of sugar.

Method. 1. Prepare materials. Slice the shallots, cut the kimchi into cubes, and puree the garlic.

2. Grab the pork belly with the marinade sauce to marinate (let it stand for about 15 minutes).

3. After heating the oil pan, stir-fry the marinated pork belly in the pot to bring out the aroma and release the oil. Stir-fry over medium heat throughout the process.

4. Stir-fry until burnt fragrant

5. Add kimchi and stir-fry together, even the kimchi sauce is stir-fried until it tastes.

6. Add the green onion and stir-fry it before cooking. Serve when heat is off.

7. The perfect combination of sour and spicy kimchi and pork belly, coupled with the burnt fat of pork belly and rice, makes people completely appetizing and delicious! You don't need to be proficient in cooking to cook a dish that your family can kill in seconds