How to make home cooked kimchi, and what kind of home cooked kimchi is made?

Step 1: Prepare a cabbage (cabbage), wash it with water, tear it into pieces by hand, or cut it with a knife.

Prepare another half carrot, wash it and cut it into strips.

Step 2: Boil water in a pot, after the water boils, put the cabbage and carrots down and blanch for 30 seconds, note: the blanching time must not be too long, too long The texture of the kimchi will not be crispy.

After 30 seconds, remove the cabbage and carrots, drain and let cool.

Step 3: Add 300 grams of water, a few millet spicy grains, a handful of pepper seeds, a few bay leaves, a few pieces of ginger, a spoonful of edible salt, and boil the soup over high heat.

Once the soup is boiling, reduce the heat to low and cook for another three minutes, then turn off the heat.

Add 150 grams of sugar to it.

Add another 300ml of white vinegar (note that white vinegar must be added) and stir well until the sugar is dissolved.

After the sugar is dissolved, remove the bay leaves and let the soup cool.

Step 4: Prepare a clean glass bottle and put the chilled cabbage and carrots in.

Then pour in the cooled soup.

Cover and refrigerate in the freezer compartment of the refrigerator overnight and serve.

In this way, the sweet and sour kimchi is ready, simple and fast, the ingredients are ordinary, and you can eat it in just one night.

Teach you how to make kimchi crisp and refreshing.

There is nothing home-cooked kimchi about kimchi, only. Ordinary kimchi, if you cook kimchi at home, it is not called kimchi, it is called pickled or self-picked, the so-called kimchi must have kimchi water, that is, old salt water, and then you can make kimchi, which has real lactic acid bacteria fermentation. If you don't have encephalitis water, if you want to make new kimchi, you must use special salt and liquor for kimchi, so that they can produce that kind of lactic acid bacteria.

With pickled white radish, salt, sugar, white vinegar and chili powder as raw materials, add minced ginger, minced garlic and chopped green onion and stir to make home-style kimchi. Here's how:

Ingredients: 300 grams of white radish, 5 grams of salt, 5 grams of sugar, 30 grams of white vinegar, 15 grams of chili powder.

Excipients: 5 grams of minced ginger, 5 grams of minced garlic, 7 grams of chopped green onion.

1. Set aside minced ginger, garlic and chopped green onions, peel, wash and cut the white radish.

2. Pour the diced white radish into a bowl and marinate with salt.

3. Pour minced ginger, minced garlic, sugar, white vinegar and chili powder into a bowl and stir well.

4. Finally, sprinkle with chopped green onions, stir well, and the kimchi is ready.

Notes:In addition to pickled radish, kimchi can also be pickled with bell peppers, cucumbers, lettuce, celery, radish yin, cowpeas, ginger, watermelon skin, cauliflower stalks, cabbage leaves and stalks, Chinese cabbage gangs, green cabbage gangs, etc.

Ingredients. Chinese cabbage, carrots, dried chilies, white peppers, white vinegar, sugar, salt, ginger, bay leaves.

Steps. 1.Put the dried chilies, bay leaves, ginger slices, white peppercorns, and salt into the pot, and then pour in the water that can cover the ingredients.

2.Bring to a boil over high heat until the water turns yellow, then turn off the heat and remove the bay leaves and white peppercorns.

3.Tear the cabbage into slices and blanch for later use.

4.Cut the carrots into oblique slices and blanch them for later use.

5.Put the boiled kimchi water into the kimchi jar and add 350 grams of sugar.

6.Pour in the vinegar again and stir well, and the kimchi water is ready.

7.Put a layer of cabbage and a layer of carrots into a bottle of kimchi and compact.

8.Put it in a cool place, and you can eat it the next day.

1》How to pickle kimchi.

Pickled pickles, first of all, you have to buy a kimchi jar (this kind of jar is special, there is a circle of concave trays around the mouth of the altar, which can hold water, and the mouth of the jar has a bowl-shaped lid, and the tray can be sealed with a lid of water.

1. Wash and dry the jar first, fill it with cold boiled water, add salt (put a spoonful of salt in a bowl of water), 2. Add pepper, garlic and chili pepper.

3. Wash the vegetables to be pickled, such as radish, Chinese cabbage heart, sword beans, cowpeas, lettuce, peppers, cucumbers, chayote, etc., and put them in the jar.

4. Cover the lid, pour water to seal it, and put it in a cool place. It can be consumed in about a week. After the kimchi is finished, you can add a new dish.

5. The taste is too light, you can add some salt and brine. If it is sour, you can add a little liquor.

2》Korean kimchi (pictured) of the Laughing Sect

Main ingredients: 3 Chinese cabbage, 2 white radish.

Ingredients: 1/2 packet of chili powder, 5 green onions, about 2 tbsp grated ginger, about 1/2 cup grated garlic, 1 tsp sugar.

Method: 1. Cut the Chinese cabbage into medium pieces, slide and soak in salt water for about half a day, (soak soft).

2. Grate the radish and cut the green onion into sections.

3. Drain the Chinese cabbage in a large pot, add shredded radish, green onion, ginger, garlic, sugar and chili powder and mix well.

4. Put it in a crisper box, put it in the refrigerator for about one night (out of water), and take out some when eating, pay attention not to get raw water.

Note: 1. In winter, it must be stored for about a whole day, that is, after the water comes out, it can be put in the refrigerator.

2. Chili powder is specially made in South Korea and is not available in Taiwan, but it can be mail-ordered.

3. The kimchi can be cooked with kimchi noodles, kimchi hot pot and bumpher kimchi dumplings.

Teach you how to make kimchi crisp and refreshing.

The easiest and most original way:

Wash the vegetables to be soaked (such as radish and Chinese cabbage stalks) and cut them into pieces (a little thinner) and dry the surface moisture. Mix cool boiled water (purified water is also acceptable) with salt at about 5:1 (according to personal taste, it can be increased or decreased).

Add the dried dish and seal it for 24 hours before serving. Those who like sweetness can put in an appropriate amount of sugar (rock sugar is the best, white sugar is also acceptable).

This method is simple and practical, just find a glass bottle with a slightly larger mouth that can be sealed (plastic bottles are also acceptable, ceramic bottles are better) and you can make the greenest and most nutritious kimchi that is refreshing and delicious.

This thing can be eaten with food, wine, and snacks.

Warm water, salt it, cover it up, it's easy.

Boiling water, let it cool naturally, put salt, spices, peppercorns, etc., and finally put vegetables, and you can eat it in 3-4 days on a hot day.