Does anyone know how to make kimchi, how to make kimchi Simple at home

2 white radishes (about 3-4 catties), 2 tablespoons of salt, 1 tablespoon of sugar, 3 tablespoons of fish sauce, 3 tablespoons of red pepper powder, 1 tablespoon of chopped garlic, 1 2 tablespoons of chopped ginger, 4 green onions, cut into 5 cm.

1.Peel the radish and cut it into centimeter-sized pieces, then place it in a large bowl and mix it with salt and sugar. Marinate for 1 hour.

2.Mix the fish sauce, paprika, minced garlic and ginger in a small bowl.

3.Strain the water from the white radish, then sprinkle the fish sauce mixture on top of the radish and stir well. Add the green onion and mix.

4.Finally, put the mixture in a sealable bottle, leave it at room temperature for 1 day, and then store it in the refrigerator.

It's a recipe.

Here's how to make kimchi at home:

Tools with clever ingredients: a cabbage, a carrot source selling a pun, garlic, red hail and pepper 3, salt, white vinegar, sugar.

1. Add 500 grams of water to the pot, pour in 40 grams of sugar and 15 grams of salt, stir and melt, boil over high heat and put aside to cool.

2. After the sugar water is cooled, add about 60ml of white vinegar to taste.

3. Rinse the surface of the cabbage with water, cut it in half and tear the leaves into small pieces. 1 carrot, peeled and cut into diamond-shaped pieces. Put them together, add the appropriate amount of salt according to the amount of dishes, mix well, and set aside to marinate for an hour.

4. Prepare the garlic, cut it into garlic slices, and chop the red pepper.

5. Marinate the cabbage for an hour, and pour out the pickled water. Then add cool boiled water to wash off the excessive salt on the surface.

In the summer, I like to make some pickled dishes by myself, and every time I eat, I get a small plate of kimchi, which is really appetizing. Let me take you to learn how to make kimchi today.

1. First of all, prepare a large iron basin, in which we must first clean it with water and add dish soap to ensure that there will be no cooking oil in the iron basin. Then, we have to prepare the right amount of kimchi ingredients, I prepared a carrot today, and an onion, and some celery, pepper, and ginger.

2. We must clean all the ingredients when we prepare them, and when cleaning, we must clean them several times to ensure that the impurities in the ingredients are completely cleaned off. Otherwise, the taste of the kimchi will be affected, and when you clean the onion, cut the onion into chunks and the garlic into slices.

3. For clean ingredients, we need to dry the moisture on the surface completely. After the ingredients are dried, prepare 10 pieces of rock sugar and add them to the glass jar, which should be cleaned with water in advance and dried with water. If there are impurities in the glass jar, it will make the kimchi bloom, so the glass jar must be cleaned.

4. Prepare a small bowl, we should add an appropriate amount of salt to the small bowl, about 30 grams of salt, and then add half a bowl of white vinegar to the salt we have prepared, and then add some star anise, Sichuan pepper, and bay leaves to soak for 15 minutes. By blending these ingredients, you can get the marinade for pickling kimchi.

5. Finally, we also add all the prepared kimchi ingredients to the glass jar and pour the prepared marinade into it. Then you need to prepare an appropriate amount of cold white water and pour it into a glass jar, submerge all the ingredients, and cover the lid, let the ingredients be sealed and marinated for a few days, and you're done.

That's all for the above kimchi making, there are many ways to make kimchi. But my method is the simplest and doesn't have much skill. So, when making it, just follow the steps of Senhu Naga, and you will be able to make delicious kimchi too.

Wash the cabbage, radish, pepper and ginger and dry them in a basket. Then cut into strips or pieces and continue to dry for half a day.

2.Wash the kimchi jar thoroughly, pour in a little high liquor after drying, shake the bottle to make the wine evenly wash the inner wall of the jar, then pour off the wine, and turn the jar upside down for later use.

3.Pour 3L of water into an oil-free pot, put in 1 pinch of peppercorns, 2 star anise, 1 piece of cinnamon, a few slices of ginger and continue to cook for 5 minutes, let it cool thoroughly, pour it into the kimchi jar, then put 50g of salt, and 50g of sorghum wine. Finally, put in the dried vegetables.

Soak all the vegetables in the kimchi juice.

4.After fastening the lid, pour water into the sink and seal the jar. Store in a cool and ventilated place to keep the water in the sink dry.

The cabbage can be eaten after 3 days, and the cabbage tastes best in 5-7 days. After 5 days, the radish also tastes good, and the radish tastes best in 5-7 days. After 10 days, the radish is very sour.

If you can't finish the kimchi in the time, you can take it out and put it in a sealed box for refrigerated storage. But kimchi can't be stored for a long time, so it should be eaten as you brew.

Precautions. 1. For kimchi jars, it is best to choose glassware with a rim for easy observation. It is necessary to add water to the outer edge of the kimchi jar from time to time, and the water in the jar must not be allowed to dry out, otherwise it will not play the role of sealing the kimchi jar.

2. The most taboo in kimchi water is raw water and oil. Therefore, the vegetables to be soaked must be dried thoroughly, and the water used is preferably cold boiled water or purified water. At first, the flavor of the kimchi water will be poor, so you can add wild pepper and its soup to enhance the flavor.

With a few more uses, the kimchi water will reach the desired taste.

3. The vegetables selected for kimchi are very extensive, and generally the hard texture of the rhizomes, leaves, and fruits can be made into kimchi, with all kinds of radish, beans, cabbage, tender ginger, and chili peppers. Vegetables must be dried thoroughly, because some vegetables have a large water content, such as white radish, so it is best to dry the vegetables for half a day after cutting them and then put them in the kimchi jar, and they should all be soaked in kimchi water. When eating, you should prepare long enough chopsticks in advance, and ensure that the chopsticks are waterless and oil-free every time you pick vegetables from the kimchi jar, so as to ensure the quality of the kimchi in the jar.

> kimchi is crispy, tender and refreshing, sour and spicy and appetizing, and many people love to eat it. It's very simple to do it at home. Adjust the kimchi juice first:

Add water, sugar and salt to the pot and stir and melt, boil over high heat and cool, add white vinegar to taste. Mix small pieces of cabbage with carrot slices, add salt and marinate for 1 hour, then discard the excess water and rinse again. Put the cabbage, carrot slices, garlic slices and chili rings in an airtight container, then pour the kimchi water into the cabbage, seal and refrigerate before serving.

1 cabbage, 1 carrot, 3 red peppers, garlic, salt, white vinegar, sugar.

01 To make kimchi juice: Add 500 grams of water to a pot, pour in 40 grams of sugar and 15 grams of salt, stir and melt, bring to a boil over high heat and set aside to cool. Add about 60ml of white vinegar to the cold sugar water to taste, and the kimchi juice is ready.

02 Clean the cabbage, cut it in half and tear the leaves into small pieces. Cut the carrots into diamond-shaped slices, mix with the cabbage, add an appropriate amount of salt according to the amount of vegetables, mix well, and marinate for about 1 hour. Drain the excess water from the marinade. Rinse again with cool boiled water to remove salt from the surface.

03 Cut the garlic into slices and cut the red pepper into rings with an oblique knife.

04 Squeeze the cabbage and carrots out and put them in an airtight container, and add the garlic slices and chili peppers. Then pour in the previously prepared kimchi water, the amount of water is not over the cabbage, or it is flush with the cabbage, so that the ingredients can absorb the flavor. Once sealed, refrigerate overnight and serve.

How to marinate kimchi.

A clay pickle jar (take a pickle jar with 5 kg of water as an example, if you are a small family, you can use a glass pickle jar, the clear red pickle jar will add a lot of fun to the cupboard operation), if it is a new one, soak it in 5% concentrated salt water for half a day and then wash it for later use.

1. Pour a glass of liquor into the washed kimchi jar, lie the jar horizontally and rotate, let the liquor be evenly washed in the jar and then pour it out (so that the soaked vegetables are fragrant and not easy to bloom).

2. Pour three-fifths of cold water into the jar (tap water is OK, such as cold boiled water, and then add vegetables to the jar before you can put it in, otherwise it is easy to produce flowers), add 150 grams of salt (it is better to use special kimchi salt) and stir well.

3. Put in the peeled garlic cloves (20-30 cloves), dozens of bright red peppers (to be fresh, which can be used to stir-fry vegetables to improve the color and flavor in the future), a few pieces of fresh ginger, a small piece of rock sugar, and a celery (not edible, raise salt water to enhance the flavor).

4. Wash the red-skinned white-hearted radish only with the skin, roughly cut the millimeter thickness, fill the jar, the excess water can be decant, the water level in the altar is about centimeter away from the mouth of the altar, add a spoonful of pepper (can be more or less, the dish will not have a numb taste).

Cover the lid of the altar, fill the rim of the altar with water, and place it in a dark place (it is best in the cupboard, or use a thick cardboard box to cover it, if you use a clay jar, you can avoid this item) After 7 days, take out the radish skin and discard it.

Now, your kimchi brine is ready. You can add a variety of vegetables to your liking and add salt to your taste (just put it on top every time you add a new dish, no need to stir it again). Generally, cabbage white, cabbage, radish skin, large bell pepper can be eaten in 1-2 days, onions are very good for days, ginger and fish sea pepper are better after a day, you can also soak cowpeas, green vegetables to make rotten meat cowpeas or sauerkraut fish, in short, kimchi should often be soaked fresh to be delicious, such as radish soaked for a long time, you have to use it to stew sour radish duck soup.

The chopsticks for taking the kimchi should not be clean, if your pickle jar is still unfortunately flowering, don't worry, put 2 fresh bamboo shoots in the jar than the effect of white wine is more significant and the jar water is more fragrant (adding white wine kimchi is easy to become soft and affect the taste), sugarcane in winter, if you add a small piece of sugarcane split into four petals, it will also bring a little unexpected surprise to your pickle.

In addition, do not soak cucumbers and radish cherry seeds in the altar (perishable salt water), do not let the water in the altar edge dry up, and ensure the cleanliness of the water along the altar (often put it on the faucet to rinse it, do not open the altar lid when washing, even the altar with a lid, which is convenient and trouble-free.)