The pickling method of radish cabbage kimchi, the simple method of pickling cabbage radish

It can be eaten overnight in a five-minute quick course.

Hunan people actually like to eat kimchi, every household, all year round will make some kimchi, the production is simple, soaked in the refrigerator and eaten the next day, it tastes crisp and delicious!

Ingredients & Tools:

1 large white radish, garlic, salt, sugar, millet pepper.

1 bag of pickled peppers, white vinegar, cool and white.

Crafting tools: 1 large kimchi jar.

Production steps: 1. Clean the jar first, no water and no oil, no oil, there is no oil, there is oil kimchi is easy to spoil, it is best to use liquor to put it in the jar to turn around, disinfection and sterilization.

2. Prepare the ingredients, clean the large white radish, cut into slices or strips for later use. Wash the millet pepper and peeled garlic and control the moisture.

3. Put the sliced radish in a container and sprinkle 2 tablespoons of salt to marinate for about 30 minutes, and a lot of water will come out during the pickling.

4. Pour out the pickled water, rinse the radish slices with cool boiled water, drain the water, put them into a sterilized and clean bubble jar, put in garlic and millet pepper, sprinkle with salt, sugar, and peppercorns, pour in a small bag of pickled peppers, pour in an appropriate amount of white vinegar, white wine, and then put in a few peppercorns.

5. The proportion of vinegar can be controlled according to the situation, generally poured into the 1 3 places of the container, and if you want to be sour quickly, you can add more in moderation. Finally, pour in the cool white boiled radish over the radish. Shake it one last and place it in the refrigerator.

You can eat it the next day! The pickled radish soaked in this way is very crisp and sweet, sweet and sour, so delicious, I can eat a bowl of it as a snack!

Precautions: 1. You can taste the taste after making it. If it's not sour enough, if it's not salty enough, you can put more!

2. Sour water can be used several times, and it is recommended to add some salt and vinegar every time you add vegetables. In this way, the taste will not be weakened. Sour water is not easy to spoil!

3. Do not use sour water that has deteriorated and tasted, and when you clip kimchi, you must use waterless and oil-free chopsticks, otherwise kimchi water is easy to deteriorate.

Chinese cabbage kimchi ingredients: 1 Chinese cabbage (about 200 grams), 50 grams of pepper noodles, 80 grams of green onions, 40 grams of garlic, 15 grams of red pepper, 15 grams of ginger, 500 ml of beef broth, 15 grams of light soy sauce, 5 grams of monosodium glutamate, 50 grams of sugar, 125 grams of salt Features: red and white, sour and spicy and delicious, promote appetite operation:

1. Peel the green onions and make them large.

Process: Pickled. Taste: Sour and spicy.

Calories: Lower calories.

Ingredients: 1 cabbage, appropriate amount of red pepper, 80 grams of green onion, 50 grams of pepper, 40 grams of garlic, 15 grams of ginger, 500 ml of broth, 15 grams of soy sauce (light), 50 grams of sugar, 125 grams of salt, 5 grams of monosodium glutamate, 15 grams of chili powder.

Cooking steps:1Peel the green onions, garlic and ginger, wash and chop them into minced pieces; Rub the red pepper, remove the stems and finely chop.

2.Remove the Chinese cabbage root, open it in half straight, put it in the sun to dry for half a day, and then, put it into an unglazed ceramic jar, sprinkle it with salt and pepper, and put it layer by layer, after putting it down, cover it with a wooden lid, which is as big as the mouth of the altar, so that the cover is just pressed on the cabbage.

3.Then, press the heavy stones, let it sit for two or three days, rinse the cabbage thoroughly with cold water, and squeeze out the juice as much as possible. Next, stuff minced green onions, minced garlic, minced chili peppers, and minced ginger in the middle of the cabbage, and then mix the beef broth with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oiled paper, cover it, and after freezing for 15 days, you can bury the kimchi jar in the ground and cover it well to prevent rain and snow from seeping in.

4.From winter until the following spring, kimchi is eaten. When eating, depending on your hobbies, you can add mentai fish, squid, fruits, pears, radish, etc., but you must not add shellfish and mussel meat.

5.In the harsh winter, you can make kimchi without the refrigerator, but when the weather is warm, you can store it in the refrigerator.

Cooking Tips:

Red and white, sour and spicy, promote appetite.

Ingredients: 2 3 sprigs of cabbage, 1 kg of radish, 1 2 cups of fish sauce, 1 cup of rice cereal, 1 cup of chili powder for kimchi, 1 3 cups of chili powder, 1 2 cups of minced garlic, 1 3 cups of minced ginger, 2 cups of green onions.

Method: 1. Put fish sauce, rice cereal, garlic, ginger and chili powder in a large container and mix well.

2. Slice the pickled radish and cabbage to see the taste, if it is too light, you can season it with salt or fish sauce.

3. Put (2) radish and cabbage in the sauce of (1), then add green onions, mix well, and put them in the jar.

4. Cover with pickled cabbage leaves, press the lid tightly, and store it in a cool place.

The practice of pickling cabbage is described in detail.

Cuisine and efficacy: Korean cuisine.

Ingredients for making pickled cabbage:

Ingredients: 5 cabbages (15kg) 3L coarse brine 2 radishes (3kg) 2 pears 10 chestnuts 5 stone fungus 10 jujube 10 shallots (200g) 1 bundle of water celery (300g) mustard bundles (500g) green onion bundles (400g) 5 garlic (200g) 3 pieces of ginger 20g shredded chili pepper 2 tablespoons shrimp paste cup fine salt cup sugar 2 tablespoons. Kimchi soup water 4 l salt 2 3 cups.

Pickled cabbage features:

Pickled cabbage is a winter storage food that is often eaten in the northern regions with cold climates. When marinating, freeze until the soup freezes thinly on the ice. It has a taste that is neither salty nor spicy, and it is a high-quality kimchi made with various seasonings.

It is a popular diet among foreigners during the pickle season in Seoul, Gyeonggi-do, and the central region of Seoul is especially fond of making this kimchi.

Teach you how to make pickled cabbage and how to make pickled cabbage delicious (1) Divide the cabbage into four parts and marinate it in 9% brine Remove the roots after dehydration.

2) Shred the radish.

3) Wash the shallots, cress, and mustard greens and cut them into 4cm size, and cut the green onions into only the white part.

4) Ginger and garlic shredded and shrimp paste mashed.

5) Cut the jujube into shreds, pears, chestnuts, shiitake mushrooms, and fungus, and shredded peppers, and cut them into 3cm size.

6) Put the shredded radish, pear, jujube, chestnut and chili shreds in a large bowl and dye them red, and put the cress, mustard greens, shallots, green onions, garlic, ginger, fungus, shiitake mushrooms, shrimp paste, mix well, and season with shrimp paste soup.

7) Sandwich the prepared stuffing between the pickled cabbage leaves, wrap it in a large leaf and put it in a jar.

8) Make kimchi soup with salted water and pour until you can submerge the kimchi.

The method you said is very simple, do what you say, first of all, you must wash the radish, there can be no oil in the pickled utensils, in case of deterioration, pay attention to seal well, it is best to use, cool white + salt,

Speaking of pickled radish, that's my favorite. Sweet and sour, crispy, appetizing, don't eat for a few days. However, the pickled radish bought on the market always makes people feel uneasy, one is that the pickling time is too long, it is easy to produce nitrite, and the other is afraid of additives, which is unhealthy to eat.

Today I will introduce you to a method of pickling radish, pickled and eaten, very crisp and delicious, pickled for three hours can be eaten, this practice is very healthy, do not worry about nitrite intake, you must learn it.

Ingredients: 1 white radish, 1 red pepper, 2 slices of garlic, ginger (to taste).

Wash the white radish and slice it. If you can not peel it, you will not peel it, so that the taste is more crispy.

Add 1 tablespoon of sugar to the radish slices, mix well and marinate for 20 minutes, this will kill a lot of water and pour out the excess water. Pickling water with white sugar is more delicious than salting, and radishes have less jerky texture and are more crisp.

Cut the red pepper in half, cut it into diamond-shaped pieces with an oblique knife, shred the ginger, slice the garlic, and put it all into the radish. Add 5 tablespoons of soy sauce and 5 tablespoons of rice vinegar.

Mix well, cover with plastic wrap and refrigerate for 3 hours.

Stir once halfway through to make it easier to absorb the flavor. I didn't add salt to it here, because the soy sauce has its own salty taste, and the pickled radish is just the right amount of saltiness.

This radish is sour and spicy and crispy, whether it is eaten with porridge or noodles, it tastes good, if you like it, try it!