What seasoning do you need to make kimchi? Do LLL flavor

The first type: three-seed combination:

Fennel seeds (cumin) 3

Coriander seeds 2, allspice seeds (allspice) 1

It is easy to see that these three spices are flavor-enhancing type, according to the flavor type, cumin is highlighted, assisted by coriander seeds and fragrant seeds, forming a fragrant taste, 321 is the preparation ratio, and the overall dosage is based on the total amount of spices as 1 80 of the weight of the ingredients.

Kimchi spice recipe ratio: bay leaf 10, coriander seed 9, dill seed 8, mustard seed 5, senalsen seed 4, fenugreek 4, black pepper 4, dried chili pepper 4, cinnamon 2.

Before, we were going to use spicy pickled cabbage, wash the cabbage, then boil it in water, then put chili noodles, white vinegar and salt, and then pickle it and put it in a dry place.

Summary. The ingredients needed to make kimchi are, salt, ginger slices, Sichuan pepper, fennel, rice wine, chili pepper, sugar, and you can also adjust it according to your personal taste.

The ingredients needed to make kimchi are, salt, ginger slices, Sichuan pepper, fennel, rice wine, chili pepper, sugar, and you can also adjust it according to your personal taste.

To make kimchi, choose a clean pickle jar and put clean cold water in it. The first is to make the mother water. Put large pieces of ginger in the bottle, peel the garlic and braid dozens of grains, and fresh small red peppers (to be extra spicy).

Then add the washed mustard greens (or cabbage, etc.) and add half a glass of salt (the amount depends on taste, but not less). Cover the altar tightly and let it sit at room temperature for about 10 days. At this time, the mother water should have been eaten and turned sour (sauerkraut is not the result of vinegar), and the soaked vegetables can be taken out to eat.

However, at this time, the mother water is not enough to taste, and it needs to be refined many times before it can become a mellow sour water.

Dear, warm reminder, kimchi will produce nitrates during the pickling process, and if you eat kimchi regularly, it may be harmful to your health. Eating kimchi regularly or in large quantities may increase the risk of cancer, as well as cardiovascular disease, which can lead to damage to the kidneys or digestive tract. It is recommended that you brew in small amounts.

Korean kimchi is another name for Korean pickles or Korean pickles, and can also be called Korean pickles. Kimchi is made with a wide range of ingredients, including the most common vegetables such as cabbage, radish, eggplant, cucumber, cabbage, green cabbage, etc., as well as a variety of seafood. The seasoning is mainly chili, with salt, shrimp paste, sesame seeds, sugar, garlic paste, green onions, ginger, shredded apples, pear strips, all kinds of small fish and shrimp, etc.

Generally, it can be eaten after pickling for a week, and according to the needs of the season, it can also be divided into kimchi for winter and pickled for spring, summer and autumn. Ingredients: 2 cabbage (medium), 2 radishes (medium), 1 onion, 1 pear, 1 apple, 2 garlic, some ginger and shallots, salt, 4 spoons of fish sauce, 2 tablespoons of shrimp paste (without oil), 8 tablespoons of coarse chili powder, sugar, monosodium glutamate, salt.

Ingredients: cabbage · turnips.

Ingredients: Onion · Ginger · Pear · Apple.

Seasoning: Sugar · Pepper · Salt · MSG · Garlic · Shrimp Paste Preparation: 1

Divide the cabbage in half, wash and let it cool and dry. Spread evenly with salt and leave overnight. (Turn over in the middle.)

2.Wash the pickled cabbage once in purified water and squeeze out the water. (The main thing is to wash off a little salt.)

3.Finely chop the garlic, ginger, onion, pear, apple, and 1 radish and puree them with the shrimp paste. 4.

Finely slice the other 1 radish. 5.Put the ingredients of method 3 and the shredded radish of method 4 in a relatively large container, and add chili powder, fish sauce, sugar (if you want to be sweet, add more), and an appropriate amount of monosodium glutamate.

Place these in a large container and mix well for later use. 6.Spread the sauce evenly on both sides of the cabbage, layer by layer.

Pour all the excess sauce over the cabbage. 7.Put it in a sealed box, and the kimchi should have a strong taste after about 10 days at room temperature, so keep it in the refrigerator and wait for another 2-3 days when the taste is the best.

1.The cabbage should be pickled thoroughly to make the kimchi to be delicious. The concentration of the brine and the storage temperature during the pickling process can have a big impact on the taste of the kimchi.

The number and time of washing the cabbage after washing and pickling can be adjusted to be salty. I also estimate the weight of various materials, and I will master it after a few more times, and I can make some adjustments according to my taste. 2.

Semolina paprika and fish sauce are for Korean kimchi. Be sure to put the fish sauce. Shrimp paste is used to enhance umami.

3.If kimchi is stored too cold before fermentation, it will taste bitter. Freshly pickled kimchi needs to be kept at room temperature to marinate faster, but after pickling, it should be stored in the refrigerator, otherwise it will become sour.

The best period for consumption is 15-20 days. The compatibility and balance of various ingredients, together with the time and temperature of pickling and fermentation, determine the taste of the finished kimchi. Make it a few more times and you'll find your favorite flavor.

Ingredients: 800 grams of cabbage.

Excipients: carrots.

bai 60 grams.

Seasoning: 4 grams of salt, 5 grams of white sugar, 10 grams of shrimp oil, 20 grams of chili du powder, 5 grams of garlic (white skin), 15 grams of chili pepper (red, sharp), 5 grams of green onions Method: 1Wash the Chinese cabbage, cut it in half, cut it in half again, drain the water;

2.Peel and shred carrots;

3.Cut the green onion into sections;

4.Add refined salt and sugar to the above raw materials, mix well and marinate for 1 night;

5.Wait for the cabbage to become soft in water, remove and drain for later use;

6.Wash the red peppers, remove the stems and finely chop;

7.Peel and mince the garlic;

8.Put it together in a bowl with shrimp oil, chili powder and pickled Chinese cabbage, mix well, then put it in a bottle and seal it, then put it in the refrigerator and refrigerate, and you can open it the next day and eat it.