Ladies and gentlemen, how do you make kimchi?

My mother runs a Korean restaurant and tells you how to make Korean spicy cabbage.

1.First, wash the Chinese cabbage and cut it into small slices, preferably 5 cm long.

2.Put the large grains of salt in a bowl of chopped cabbage, put on the gloves that you use to eat the bones, grasp it with your hands, and wait for it to marinate for 10 minutes.

3.Put the pre-soaked chili, preferably fresh red chili, the kind you cut yourself, this kind is fresher than dry chili, remember that chili peppers are very small pieces, and then there is minced ginger, a little sugar, mix well, if possible, it is best to put some pear juice, it will be more delicious.

4.Turn it on and on, just put it in the refrigerator when you don't eat it, and the longer it is, the better it tastes.

There are many types of kimchi, so let's introduce you to a few!

1. Beijing kimchi.

Color and fragrance: This dish is yellow-white, light and fresh, moderately sour, spicy, salty and sweet, and adds the fragrance of fruits.

Ingredients: 1000 grams of Chinese cabbage.

Excipients: 50 grams of pear, 50 grams of white radish, 10 grams of monosodium glutamate, 50 grams of carrots, 50 grams of green onions, 20 grams of ground chili pepper, 50 grams of garlic, 50 grams of beef broth, 35 grams of salt, 50 grams of apples.

Preparation: 1) Wash the Chinese cabbage, control the moisture, peel off the outer layer of cabbage, split it in half, split the cabbage sum into four halves from the head, and then change the knife to cut it into about 5 cm long;

2) Put the apples and pears together in the enamel basin, add the green onion, garlic, salt, monosodium glutamate, minced chili pepper and stir well, pour in the beef broth;

3) Press a large clean stone or a plate on top of the main ingredient, then put it in a place with a high temperature (about 40 °C), and it can be eaten in five days.

Note: When making this dish, the dissolver used must be clean, so as not to brew for a long time, produce a large number of bacteria, and cause diseases. (Contributed by Yidi Cultural Communication).

2. Korean kimchi.

Ingredients: 1 Chinese cabbage, 1 apple, carrot, 2 green onions, 4 5 slices of ginger, 1 2 cloves of garlic, salt, sugar, chili powder (preferably seedless), gongyan sorrel.

Processing: Wash the cabbage leaves, tear them into small pieces by hand (hand tearing is more delicious than knife cutting), peel the carrots and cut them obliquely like eye slices (you can also use food processing cut flower shapes), put them in a container, put a layer, sprinkle a layer of salt, put them full, put a heavy object on them, and park them overnight. The next day, press out the vegetable juice and salt water, wash it with water, and control the dryness.

Put cabbage, carrots, apples, green onions, ginger and garlic in a clean basin, add chili powder and a little monosodium glutamate, mix well, compact with a clean plate, cover with clean gauze, ferment at room temperature until sour and fragrant (about 1 2 days, in winter, it needs to be fermented next to the heater for more than one day), and store in the refrigerator. Sour, spicy, fresh, crispy, light and refreshing Korean kimchi can be eaten.

I'm from Sichuan, you can take a look: cool boiled water, salt, and half a carrot (that is, the kind with red skin and white meat) are soaked in a jar together, and after soaking for three days, put in peppercorns. Just soak it for another 1 week.

Cool boiled water + salt, salt can be put a little more, to make brine, remember that salt can not be put too little, less is easy to spoil, and then add some pepper, you can soak some chili pepper first, so that the taste of kimchi is better, the brine is good to eat what you like to eat you can soak, and there is that when the vegetables are put into the brine water, the dish must not be wet, otherwise it will affect the brine water, and the soaked vegetables will not be delicious, and the brine is also easy to spoil.

Summary. Method, 1: First process the ingredients, wash the white radish and carrot, and cut it into long strips without peeling. Cut the beans into long sections; millet peppers, red peppers cut off the roots; Break the garlic with the skin on; Slice the ginger.

2: Boil a pot of boiling water in advance, let it cool naturally after boiling, and set aside.

3: Take a kimchi jar with no oil or raw water and stuff all the cut ingredients into it. Then add the above spices, finally add salt, rock sugar, and pour in the cold white boil that has not been overwhelmed by the ingredients.

4: Add another tablespoon of high liquor, then seal it, marinate for about 10 days, see that the beans are yellow and soft, and the radish is soft, and it's OK.

How do you make kimchi?

Method, 1: First process the ingredients, wash the white radish and carrot, and cut it into long strips without peeling. Cut the beans into long sections; millet peppers, red peppers cut off the roots; Break the garlic with the skin on; Ginger chopped messy with slices.

2: Boil a pot of boiling water in advance, let it cool naturally after boiling, and set aside. 3：

Take a kimchi jar without oil and raw water, and stuff all the cut ingredients into it. Then add the above spices, finally add salt, rock sugar, and pour in the cold white boil that has not been overwhelmed by the ingredients. 4：

Add another tablespoon of high liquor, then seal it, marinate for about 10 days, and see that the beans are yellow and soft, and the radish is soft, and it's OK.

1. The container for pickling kimchi must be clean and oil-free, not necessarily soaked in a special jar, and the taste of pickling kimchi with canned bottles is also quite good, but the airtightness should be good, do not enter the air, breed bacteria, and store it in a cool and dry place. 2. Pickled ingredients can be selected according to personal preference, generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be pickled into kimchi, like Chinese cabbage, cucumber, onion, shallot, garlic, etc. 3. The salt content in kimchi Congzhou is generally 2% to 4% before the trace, but it can also be added appropriately according to your own taste, but it should not be too much, and it is easy to edema if you eat too much salt, which is not good for the heart.

The ratio of sugar and vinegar is also based on personal preference.

Summary. Hello dear, I'm glad to answer for you How to make kimchi steps: Ingredient list:

Appropriate amount of cabbage, appropriate amount of carrots, appropriate amount of white radish, appropriate amount of celery, appropriate amount of lettuce, appropriate amount of cucumber, appropriate amount of cowpea, appropriate amount of green pepper Cooking steps: 1. First prepare vegetables, I prepared cabbage, carrots, white radish, celery, lettuce, cucumber, cowpeas, and green peppers. You can pickle all kinds of vegetables, and you can prepare whatever you like.

Dear, hello, I'm glad to answer for you How to make kimchi steps: Ingredient list: cabbage appropriate amount, carrot appropriate amount, noisy rock white radish appropriate amount, celery appropriate amount, lettuce appropriate amount, cucumber appropriate amount, cowpea appropriate amount, green pepper appropriate amount Cooking steps:

1. First of all, I prepared cabbage, carrots, white radish, celery, lettuce, cucumbers, cowpeas, and green peppers. All kinds of vegetables can be pickled and balanced, and you can prepare whatever you like.

2. Don't cut the cabbage, tear it directly into small pieces by hand, and put it aside after loading it. Next, the lettuce is processed, peeled and cut into long strips, and then cut and packed with cabbage. Then we will process the white imitation radish and carrot, peel it and start cutting, the same cut into long strips, and all of them will be packed with cabbage.

Then add 20 grams of salt to it and marinate for half an hour, these vegetables will be salted for a while, and the water will come out of the fiber, and the taste will be more crisp and not astringent. 3. Then continue to process other vegetables, and cut the celery into sections. Cut the cucumber into strips, don't cut off the middle pulp, so that the cucumber soaked out is more crisp and tender, don't throw away the cucumber pulp, add some sugar and mix it is also very delicious.

Cut the green pepper into two sections, and the cowpeas don't need to be cut, just break them into small pieces. Two more pieces of ginger slices, and finally prepare a few millet spicy. Then put all the vegetables on a dustpan to dry.

4. Let's take a look at the pickled vegetables, there has been a lot of water, take it out and rinse it again with water, and then put it on the dustpan to dry the water, which is more brittle and easier to preserve after drying. 5. Then make kimchi water, 2300 ml of water, gram cinnamon, gram star anise, bay leaves, gram pepper, gram rock sugar, gram salt. After boiling on high heat, cover the lid and turn to low heat and continue to cook for 5 minutes, then turn off the heat and pour out a few salutes to cool completely.

6. The next step is to prepare a few clean glass bottles without water and oil, and first put all the dried vegetables into the bottles. 7. Then pour in the cool kimchi water, do not need to fill it all, leave a little gap on the top side to pour the pickled pepper water, adding pickled pepper water can speed up the fermentation process, which is equivalent to the introduction of the old altar kimchi water. 8. At the end, pour a small spoon of liquor on the seal, cover the lid and ferment in a cool place, this can be eaten in two days, the taste is crisp and tender, the color is bright, and it can also decant the wine to get tired and promote appetite.

If you can't eat it for two or three days at a time, you can wait until it has been fermented for 21 days.

Sichuan kimchi method:

Ingredients: 150g carrot, 150g lettuce, 100g cherry radish, 80g carrot, 40g red pepper, 100g celery, 15g ginger, 1 star anise, 1 teaspoon salt, 1 peppercorn, 2g cinnamon, 1 bay leaf.

Method: 1) Clean the kimchi jar and dry it.

2) Put the salt, peppercorns, star anise, cinnamon and bay leaves in a large bowl.

3) Pour boiling water into a large bowl and let it cool.

4) Wash the cherry radish, celery and red pepper.

5) Wash the heart, carrots, and lettuce separately.

6) Slice the large cherry radish in half, slice the ginger and cut the celery into sections.

7) Peel the lettuce and carrots and cut them into strips, and cut them into strips.

8) Place the chopped vegetables in the kimchi jar.

9) Compact the vegetables by hand.

10) Pour in the cooled seasoning water.

11) Seasoning water should be covered with vegetables.

12) Cover the kimchi jar and fill the sink with water. It can be eaten in about 5-6 days in spring and autumn, 3-4 days in summer, and 8-10 days in winter.

Teach you how to make kimchi crisp and refreshing.

Simple and delicious kimchi, you should definitely try it.

If you learn it, you can try it at home, it's super easy.

Prepare all kinds of radishes, peel and cut into strips, add salt and marinate, sauce ingredients: millet pepper, ginger, garlic, rice vinegar, sugar, light soy sauce, brine, radish and sauce all put in a sealed jar and wait for one night to eat.

Pick a fresh pickup and marinate it with a variety of ingredients. And to ensure that there is no air leakage.