How to eat Korean kimchi, what can you eat Korean kimchi.

The practice of authentic Korean kimchi.

Step 1

Cut the leeks, cress, green onions, pears, inch pieces, white radish, carrots into shreds, set aside.

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Cut the cabbage in 4 equal parts, rinse with tap water, and control the water.

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Coat each leaf and cabbage with sea salt. Tired the cabbage in a ** and marinate for 2 hours. Every 30 minutes, turn the cabbage over and bring the bottom to the top. After 2 hours, rinse each cabbage, then squeeze the dried cabbage vigorously.

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In a medium pot, add 2 cups of water and glutinous rice flour. Boil. When the mixture thickens, add the sugar and let the sugar dissolve completely. Remove from heat and cool.

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Puree the garlic, ginger (peeled) and onion in a blender. Then mix the beaten puree, fish sauce, salted shrimp (minced), chili powder and glutinous rice paste.

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Stir the chopped mixed vegetables into the paste. Then rub the hot sauce all over each leaf and bone.

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Place the coated cabbage in a pickle vat. When putting it, be careful to keep everything between the cabbage and the jar close to everything, and not let the air in. Ferment for two days and enjoy!

Picture of the finished product of authentic Korean kimchi.

<> cooking techniques of authentic Korean kimchi.

Tips:

1.It is best to use a traditional Korean clay pot and place it in a cool place.

2.When kimchi ferments, there will be bubbles, which is carbon dioxide, which is a normal phenomenon.

3.After opening the lid for the first time and eating it, it is recommended to store it in the lower layer of the refrigerator.

1. Eat it directly with hot rice.

When eating, put a plate of pickled kimchi next to it and eat it while eating, or mix kimchi with the rice.

2. Kimchi soup.

Prepare a stone pot and put it on the fire to boil over low heat, then put the pork belly in it and stir-fry, after roasting the fragrance, then put the garlic slices and Korean hot sauce into it and fry it, and then add a little Korean spicy cabbage when the meat is fried until it is eight ripe, and then add some soup to it when the fragrance is fried, then boil the water over low heat, add some seafood in it when boiling, it can be shrimp or shells, and then put a little tofu slices in it, you can taste the taste before putting the seasoning, Add salt and monosodium glutamate according to the saltiness and lightness, add a little chopped green onion when it comes out of the pot, and then stir-fry a few times to serve it in the pot.

3. Kimchi cake.

First of all, take out the Korean kimchi and cut it into thin strips, then put it in a container, and add auxiliary ingredients to it, mix the seasoning well, that is, add eggs, glutinous rice flour, fried powder, chili noodles, beef powder and sugar to it and stir well, then put the pot on it, add a little oil to it, pour the noodles after heating, flatten it and then fry the other side, and fry until golden brown on both sides.

Tools Raw materials.

Kimchi, sliced pork belly, onion, Korean hot sauce, syrup, light soy sauce, sesame oil, cooked sesame seeds.

Method steps.

Wash the pork belly slices and onion and change the knife.

Then add the Korean hot sauce, syrup, and light soy sauce to the pork belly slices, mix well, and marinate for about 15 minutes.

Add a little oil to the pan and stir-fry the onion until fragrant.

Add the marinated pork belly slices and continue to stir-fry.

When it is almost ripe, add a little sesame oil, stir-fry twice, turn off the heat, sprinkle in cooked sesame seeds and mix well

How to eat kimchi:

1. Kimchi pancakes.

Ingredients: 1 cup of kimchi, 1/2 small onion, 1 2 cups flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 4 cups water, 3 tablespoons of kimchi juice, oil Preparation: Prepare the ingredients.

Chop the pickles and place in a large bowl. Add the chopped onion, pickle juice, water, flour, salt, sugar. Stir to combine.

Heat the pan, pour in the oil, add the batter, flatten, fry on high heat for about a minute, and turn over. Fry for about half a minute, until golden brown and crispy on both sides, remove from the pan and cut into cubes.

2. Kimchi pork belly.

Ingredients: spicy kimchi, pork belly, onion, red pepper, green chilli, light soy sauce.

Method: Cut the pork belly into slices; Spicy kimchi is best juicy, the flavor of this dish depends on it, but not too much, otherwise it will be salty. Slice onion, red pepper, green pepper.

Pour some base oil into the pot, put the pork belly into low heat and stir-fry until the meat slices are slightly charred, add an appropriate amount of light soy sauce to taste, row the meat to the side of the pot, pour in onions, green and red peppers and stir-fry, and finally pour in spicy kimchi and stir-fry.

3. Kimchi fried rice.

Ingredients: rice, kimchi, zucchini, hot dog sausage, egg, light soy sauce, chili powder.

Method: Use scissors to cut the kimchi into small pieces. Finely chop the zucchini and dice the hot dog sausages as well.

Add a little oil and sauté the zucchini and hot dog sausage, then add the rice and stir-fry. After stir-frying the rice, add diced kimchi and stir-fry, it is best to stir-fry with a small iron spoon so as not to turn the rice in the pot out too hard when the big spoon stir-frys, and then put it into a bowl after stir-frying, and then buckle it upside down on the plate, which is more beautiful. When the egg whites are a little burnt, and then the egg yolk is still raw, you can get out of the pot, and this is done.

4. Korean-style kimchi tofu soup.

Ingredients: kimchi, tofu, pork belly, vermicelli, red pepper, green onion, oil, salt, water.

Method: Cut the kimchi into 2cm long pieces, slice the pork belly, cut the tofu into 1cm thick pieces of appropriate size, soak the vermicelli in warm water to soak until soft, and cut the red and green peppers and green onions diagonally for later use. Put a little oil in the pot, after the oil is hot, over medium heat, add the pork belly and stir-fry, until the pork belly changes color, add the chopped kimchi, and continue to stir-fry.

After stir-frying for about 2 minutes, add an appropriate amount of warm water, and add an appropriate amount of kimchi soup, after the water boils, continue to cook for about 5 minutes, add tofu and vermicelli, continue to cook for 3 5 minutes, and then add beef powder (or chicken essence) and salt to taste. Finally, add the red and green peppers and green onions, and you're done.

5. Korean kimchi hot pot.

Ingredients: minced pork, kimchi, ham sausage, soybeans, chrysanthemum, tofu, green beans, onions, enoki mushrooms, shiitake mushrooms, green onions, chicken bone broth, soy sauce, minced garlic, sesame oil, salt.

Directions: Cut the kimchi into cubes. Heat oil in a wok and stir-fry the minced meat and minced green onion and garlic until fragrant.

Add soy sauce, sugar and sesame oil and stir-fry evenly. Pour in the kimchi and stir well. Pour in the chicken bone broth, add salt and chicken essence and bring to a boil.

sliced ham sausage; Onion coarse strips; Wash and slice the mushrooms; Remove the roots of enoki mushrooms and wash them; Tofu cut into cubes; Wash and cut into 2 sections; Cut the green onions into oblique slices and put the above processed ingredients into the casserole. Pour the kimchi soup into a casserole pot with the ingredients and bring to a boil.

Ingredients: 500g pork chops, half a package of Korean spicy cabbage, 3 potatoes, 2 carrots, 1 onion, 330ml beer, a little dark soy sauce.

Method 1, put the pork short ribs into the pot to remove the blood and water, remove and wash.

2. Cut potatoes and carrots with hobs and onion slices.

3. Half a package of kimchi, cut into small pieces for later use.

4. Pour the pork ribs, onion, kimchi, a little dark soy sauce and beer into the pot, and then put the water to cover the ingredients.

5. Simmer for about 40 minutes, add potatoes and carrots and stir.

6. Finally, stew the potatoes until they are soft and rotten.

Prepare the materials:

Pork chops, Korean spicy cabbage, potatoes, carrots, onions, beer, dark soy sauce, soybean sprouts Method: 1. One pound of pork chops, preferably with cartilage. Wash several times until done.

2. Cut the potatoes into hob pieces, carrots into hob pieces, onions into cubes, and pork ribs into cubes, ready for later use.

3. Cut the kimchi into small pieces for later use, and pour the juice of the kimchi into the pork ribs when stewed.

4. Prepare a bottle of beer to remove the fishy smell. There is no need to put cooking wine or green onion and ginger to remove the fishy.

5. Pour the pork ribs, onions, kimchi, kimchi juice, a little dark soy sauce and beer into the pot together, and then put some water to cover the ingredients, and then start to stew.

6. Simmer for about 40 minutes, then add the potatoes and carrots and stir.

7. Finally, stew the potatoes until they are soft and rotten.

There are many guidelines for eating kimchi as follows:

1 Pickled chili peppers can be soaked in kimchi jars and used slowly, the more you soak, the more fragrant it becomes.

2 The kimchi jar and the chopsticks for picking kimchi should not be stained with oil, otherwise the kimchi water will "produce flowers", that is, white mold spots will grow on the kimchi water. When encountering "raw flowers", you should use clean utensils to remove the mold spots, add an appropriate amount of kimchi salt and liquor, move the kimchi jar to a cool and ventilated place, open the lid for 10 minutes every day, and it can be improved after 2-3 days. If the kimchi is rotten and soft and smelly, it has gone bad, is inedible, and must be poured out.

3 If the taste of kimchi is too sour, you can add a little salt; If it's too salty, you can add some sugar; If it's not crispy, you can add some white wine.

4 Be sure not to soak the chili pepper with ginger, otherwise the chili pepper will become soft and hollow.

5 To make kimchi, you must choose kimchi salt (that is, salt that does not contain iodine), which is conducive to fermentation, and where kimchi salt cannot be bought, you can use large grains of coarse salt instead.

6 In addition to kimchi jars, you can also use an airtight container to make kimchi, but be sure to keep it airtight.

7 The chili peppers and vegetables used to make kimchi must be air-dried and then put into the kimchi jar.

8 Kimchi water can also be soaked in chicken feet, pig's trotters, pig's tail, pig's ears and other meat dishes, but be sure not to put the meat vegetables into the kimchi water that is ready to be soaked for a long time, and the meat dishes should be made separately.

1.Choose one or a few of these Chinese cabbages and go to the old gang, the old gang is not delicious with more fiber.

2.7-10 tablespoons of salt per half cabbage, how much is not important, more salt is less and the salting time is short, less salt and longer salting time. Add water to drown over the cabbage.

About two days! The marinating time depends on the amount of salt and the ambient temperature, the more salt, the shorter the time, and the higher the temperature, the shorter the time, check often.

3.Submerged like this, the center part is also a little soft, but mine is a little too much.

4.Rinse with water and control water for 10 minutes.

5.To make garlic paste, there are about two heads of garlic in one cabbage, and more and less are the reasons for different styles.

6.Add chili powder, more than 5 spoons of a cabbage, (anyway, it doesn't matter if you don't use the left) an appropriate amount of monosodium glutamate, a spoonful of sugar, put about two pieces of ginger as big as your thumb, and an appropriate amount of salt (you can taste the drowned cabbage first, if the taste is salty, put less salt, and if the taste is light, a little more salt) This step is the key to determining the taste, it is said that there is a Korean professor who celebrated his birthday and said that he would bring spicy cabbage, but the taste is different, mainly in this step. You can add some Korean shrimp paste to make it a seafood flavor.

You can also put fried sesame powder, fried coriander seed powder, or shredded apples, pears, and radish shreds to form different flavors and play freely. But occasionally put shredded radish (the kind that is green on the top and white on the bottom), and put 1 5 radishes on a cabbage. You can also use your imagination.

Mix well, add mineral water or cool boiled water to dilute to a paste, and spread evenly.

7.Seal it with a plastic bag, put it at a temperature of 0 degrees - 6 degrees to ferment, if you are hungry to eat it the next day, but the twentieth day - 40 days is the best to eat, it is estimated that you can't wait, even can't wait.

8.On the third day, I started eating, which is not good. If you can't finish it, you can put it sour, add meat and stir-fry it to have another flavor.

Ingredients: Chinese cabbage (750 g.)

Carrots (25 grams).

Green pepper (50 grams).

Seasoned apples (100 g).

Onion (20 grams).

Leeks (30 grams).

Garlic (40 grams).

flour (35 grams).

Minced ginger (25 grams).

Fine paprika (30 grams).

Coarse paprika (5 grams).

Salt (5 grams) Sugar (30 grams).

Monosodium glutamate (5 grams).

White vinegar (30 grams).

Fish sauce (20 g) kitchen utensils are not available.

1. Main raw materials.

2. Wash and tear the cabbage into large slices (do not cut with a knife), cut the carrots into long strips, and cut the green peppers into strips.

3Then sprinkle with salt and marinate for about two hours.

4. Wash the leeks and cut them into one-and-a-half-inch long sections for later use.

5Put the flour in the pan.

6. Add an appropriate amount of water to the flour and stir well.

7. Then heat over the fire and cook to a thicker paste.

8. Pour in the coarse and fine chili noodles while hot and stir well.

9 fine chili flakes.

10After the chili noodles are stirred well, add monosodium glutamate and sugar while they are hot and mix well.

11.While it is still warm, pour in an appropriate amount of white rice vinegar.

12Then pour in an appropriate amount of fish sauce and mix well.

13Add a pinch of salt and mix well.

14.Put the garlic and onion in a food processor, whip at high speed until puree, remove and set aside.

15.Whisk the ginger with a little mineral water.

16.Pour the three kinds of puree into the chili paste and mix well.

17.Cut the apples into small pieces.

18Place in a food processor and whip until puree.

19Pour in the chili paste and mix well.

20Finally, put the pre-cut leeks into the paste and mix well.

21.Mix several materials and set aside.

22. After the cabbage is marinated for two hours, control the salty soup that is marinated.

23Rinse with water.

24. Pour the pre-mixed chili paste mixture into the cabbage and mix well.

25 Fermentation begins below.

26Put the mixed cabbage into a sealed bag, squeeze the air inside by hand, press the zipper, in order to avoid entering the air for safety reasons, and then put an ordinary plastic fresh-keeping bag on the outside, which should be thicker. After two hours at room temperature, put it in the refrigerator and eat it after 24 hours, and it will take longer in winter. At this point, the operation is all done.

27 characteristics of Korean kimchi; The color is beautiful, sweet and sour, salty and spicy, the fruit is sour and fragrant, rich in nutrition, appetizing with food, and the flavor is unique.