Find out how to make kimchi in detail and write it yourself

The radish should be salted to remove some water (and other vegetables should also be dying).

Then prepare some, chili sauce and ground paprika, half an apple, you don't want shrimp paste, use fish sauce, don't like it, just add salt to the boiling water, let it cool, find a jar that can be sealed, put the two kinds of chili peppers on the vegetables to be pickled, put them in the jar layer by layer, put in the apples, and add some white wine, let it for a week, then it will be a little sour, and then you can eat it.

I'll do it, if you want to know find me, I'll make my own stuffed cucumbers, spicy cabbage, spicy radish.

I don't need shrimp paste because I prefer vegetarian flavor.

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This is what I did, you can take a look.

1. Ingredients: 1500 grams of small red peppers, 3000 grams of purified water, 1500 grams of tender ginger, 500 grams of tender garlic, 250 grams of green peppercorns, 800 grams of pickled salt, 50 grams of white wine, and an appropriate amount of carrots.

2. Method: Wash the kimchi jar, wipe it dry, and breathe.

3. The production of salt water: boil the pure water, let it cool, or use mineral water, put it in the jar and half a jar, pour 800 grams of pickled salt, pour 50 ml of liquor, and be sure to authentic two pot heads, or pure grain liquor. The amount of salt and wine, put less salt first, try pickled cabbage, taste salty, and then add as appropriate, put more pepper soaking, don't use more wine, put less at a time, and find that the surface is white, add an appropriate amount.

4. Three catties of fresh small red peppers, you can use a larger kind of red peppers, cut them into two sections with scissors and then soak them, and the peppers should be cut off the pepper handles, and then use toothpicks to jack the holes.

5. Three catties of fresh tender ginger, wash and dry.

6. Remove two pounds of tender garlic, tear off the film on the surface, wash and dry. Half a bag of green peppercorns in a bag.

7. Appropriate amount of carrots, soak for an hour or two and eat, soak as you eat, or soak in the heart, cut into pieces, slightly red, and the radish is also crisp and refreshing. Cucumbers, cowpeas, cabbage and other seasonal vegetables can be soaked.

Ingredients: 100 grams of kimchi salt, 500 grams of cool white boil.

Excipients: 20 grams of dried chili pepper, 20 grams of dried pepper, 10 grams of sugar, 10 grams of brown sugar, 30 grams of ginger, 30 grams of garlic, appropriate amount of old kimchi water, 30 grams of liquor.

Steps: 1. Prepare all raw materials in advance, and all raw materials must be cleaned in advance to control the moisture, so as to avoid the jar from blooming (growing white foam). A jar of good kimchi water, the brine is cool, with a unique aroma of lactic acid.

2. White sugar and brown sugar are to enrich the flavor of kimchi and give kimchi a slightly sweet feeling. The purpose of putting baijiu in kimchi is to help ferment, but the amount should not be too much, otherwise it will obscure the taste of kimchi. There are many types of salt, such as lake salt, well salt, sea salt, iodized salt, etc., and it is best to use special kimchi salt when making kimchi, which does not contain iodine and can promote the fermentation of lactic acid.

3. If there is old kimchi water, it is best to speed up the fermentation of kimchi (it is estimated that there are many of them, it doesn't matter if you have them next time).

4. Pour kimchi salt, dried chili, dried pepper, sugar, brown sugar, ginger, garlic, old kimchi water, liquor, and vegetables that control the moisture in advance into cool boiled water and stir well, and place them in a ventilated and cool place.