How to make kimchi is delicious and simple, how to make kimchi is simple and delicious

Kimchi is a kind of sauerkraut made by wet fermentation.

Kimchi is easy to make, low cost, nutritious and hygienic, delicious in flavor, and good for storage. People in various countries have the habit of making homemade kimchi. The particularly outstanding Jixiangju kimchi has a salty and sour taste, a crisp and tender taste, a bright color, a fragrant fragrance, appetizing and refreshing, decanting and greasy, which can increase appetite and help digestion.

Today's high-quality kimchi Ji Xiangju has sorted out the kimchi practice for everyone, and it can be as fast as 1 day, so you have nothing to learn.

1. Sichuan pickles.

Ingredients: 250 grams of white radish and 250 grams of carrots.

Seasoning: wild pepper, salt, white sugar, liquor, spices, ginger slices, peppercorns.

Method: 1. Wash the white radish and carrot separately, drain and cut into strips.

2. Pour half of the jar of cold boiled water into the jar, then add wild pepper, salt, white sugar, liquor, ingredients, ginger slices, and peppercorns, and stir well.

3. Put the white radish strips and carrot strips into the jar evenly, cover the lid, marinate for 2-3 days and then remove them.

2. Korean kimchi.

Ingredients: 300 grams of cabbage, 3 red peppers.

Seasoning: minced garlic, cooking wine, Korean chili paste, salt, sugar, monosodium glutamate.

Method: 1. Wash the cabbage and cut it into large slices; Wash the red peppers, remove the stems and seeds, and cut into cubes.

2. Put cabbage slices and salt in a pot, marinate for 10 minutes, rinse with cool boiled water, and drain.

3. Put cabbage slices, red pepper pieces, minced garlic, cooking wine, Korean chili sauce, white sugar, monosodium glutamate in the jar, mix well, cover and seal for 3 days.

Simple and delicious kimchi, you should definitely try it.

Here's how kimchi is made:Ingredients: 1 Chinese cabbage, 1 pear, 1 apple, 1 red pepper.

Excipients: 15 grams of ginger, 3 grams of sugar, 2 cloves of garlic, 5 grams of salt, 3 grams of chicken powder, 3 grams of white wine, 3 grams of chili noodles.

1. Cut apples, pears and red peppers into cubes.

2. Pour in red pepper, shredded ginger, garlic, sugar, salt, chicken powder, white wine, Korean chili noodles, and stir well.

3. Sprinkle salt evenly on top of the cabbage.

4. Put it into the wall breaker and beat it into chili sauce.

5. A layer of chili pepper and a layer of cabbage, put in apple slices, a layer of chili pepper and a layer of cabbage, and put in pear slices.

6. After loading, wrap it in plastic wrap and take it out within 48 hours.

7. The finished product of kimchi is shown below.

Here's how to make kimchi delicious:Ingredients: 1 white radish, 2 carrots, 1 carrot, 1 carrot, 1 cowpea, 2 red peppers, 1 green bamboo shoot, 1 celery.

Excipients: 1 piece of ginger, 2 tablespoons of brown sugar, 2 garlic, 8 dried chili peppers, 4 bay leaves, 8 star anise, 1 cinnamon, 1 handful of Sichuan pepper, 5 tablespoons of salt, 1 small bottle of liquor.

1. Wash all the main dishes and cut them into strips, not too fine, and prepare ginger and garlic.

2. Rinse all the accessories with cold water, drain them cleanly, and wash the surface dust.

3. Pour 2 tablespoons of liquor into the can before filling the can, take away the water vapor, and also prevent hair growth. Then gradually stuff all the main dishes into the jar, put the garlic, ginger and trimmings into the jar, pour 4 tablespoons of white wine, 2 tablespoons of brown sugar. Then pour in purified water over the surface of the ingredients.

Kimchi should be regarded as one of China's intangible cultural heritages, and it is also loved by many people, so it is one of the inseparable condiments for the kitchen. In fact, kimchi is available in every household in Sichuan, and it is often eaten by everyone, whether it is a banquet with big fish and meat, or a coarse tea and light rice, there will always be a place for a dish of elegant kimchi.

In fact, high-quality kimchi can be appetizing, greasy, and fragrant, fresh and crispy all over the house, to be honest, this dish can be learned for a lifetime. There are many people who can make kimchi, but there are very few who have the best flavor and taste. In fact, as long as you master the correct method, especially a few points, the quality of the finished product will be improved by leaps and bounds, sour, crispy, not rotten and not flowering.

Kimchi is made through the fermentation of beneficial microorganisms, such as lactic acid bacteria, beneficial yeasts, and acetic acid bacteria, to produce various flavor components and sour ingredients, which will give kimchi a unique aroma and sour taste. By adding table salt, it will make the kimchi more crispy, which is something that anyone who makes kimchi wants to do. But when it's cooking, the kimchi sometimes blooms, and that's why?

Let's talk about the simple recipe for home-cooked kimchi, ingredients: kimchi salt or ordinary edible salt, vegetables, water, kimchi jar.

Method: 1. First of all, the vegetables should be selected, and then the old leaves, pedicles, tendons, etc., washed and cut, and then controlled the moisture, and the water on the surface must be dried.

2. After boiling the water, let it cool for later use, you can boil a little more water when boiling water, and then use the excess boiling water to scald the cleaned kimchi jar, so that it is easy to disinfect.

3. According to the ratio of 60 to 100 grams of one kilogram of water, we pour the edible salt into the jar, and then pour the cold boiled water into it, or we can stir it appropriately with chopsticks to let the salt be fully melted.

4. Finally, add an appropriate amount of kimchi and vegetables that have been prepared in advance and dried with water, and it should be noted that the vegetables must be pressed into the water with tools such as spoons, and must not be exposed on the water.

In this way, after waiting for the kimchi to be soaked, you need to wait for more than half a month before you can eat it again, preferably for more than 20 days or to a month or so, because in the initial period of adding kimchi, there may be a certain amount of nitrite and the like, and you can also wait for the vegetables to ferment in it.

It's simple, just find a kimchi and do it directly, and this whole is actually not difficult, as long as it is pickled.

The dishes of the unit are often difficult to swallow, and colleagues have brought dishes, and once after eating the homemade kimchi of a colleague, I thought it was delicious, so I asked the recipe, and it felt very simple, Xiaobai could get started, so I tried it. , it works well... The point is!

You can eat it in one day, you don't have to wait that long! About chutney and garlic hot sauce can be bought in a certain treasure, it is very convenient, and soon there will be wood in hand?

Ingredients: 3 baby cabbages.

2 bottles of sweet chili sauce.

1 bottle of garlic hot sauce.

A simple and delicious kimchi recipe.

Baby cabbage to the roots. Peel into slices and soak for a while...

To dry, it is better to run out of water, otherwise there will be more juice by then.

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Mix the sauce in a container.,If there's a lot of it, you might have to prepare two to get a little easier.。。。 I made it in the pot) about 3 baby cabbage: 2 bottles of chutney: 1 bottle of garlic chili.

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Put on disposable gloves and coil him! Stir the sauce and vegetables thoroughly, and that's about the same, just cover the pot and let it sit overnight!

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Bring to a boil. At this time, the water in the dish has already come out, stir it twice casually, put it in the box, put it in the refrigerator, and take it when you want to eat it, isn't it very convenient?

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The saliva is going to flow out, but it's better to eat it early, otherwise it will be too spicy if it is pickled. (I'm not very good at spicy food).