How to make kimchi, how to make kimchi?

When it comes to kimchi, everyone is no stranger to it, it is a favorite of Koreans. In Korean dramas, it is often seen that it should be eaten with kimchi, barbecued meat with kimchi, and soup with kimchi, kimchi will never be vacant in the lives of Koreans! In Korea, kimchi is pickled according to the season, radish in spring, cucumber in summer, spicy cabbage in autumn, and various kimchi ...... in winter

I went to the supermarket last weekend, and when I saw the spicy cabbage on the vegetable shelf, I couldn't walk in an instant, and my saliva was about to flow out, so I bought a quarter, and I found out at the checkout that this spicy cabbage cost more than 20 yuan, okay, just eat this time, I swear secretly. Yesterday I talked to my girlfriend about this, and she said, "Do you still have to buy kimchi?" You're too loser, give you a secret recipe that is guaranteed to taste better than what you sell in the supermarket."

Share it today, don't miss it if you like it, you can learn it in just 1 minute, ......

Ingredients: Chinese cabbage, glutinous rice flour, salt, pear, apple, fish sauce, garlic, sugar, white vinegar, chili flakes, ginger.

Method, 1: Remove the roots of the cabbage first, then remove the outer layer of old leaves, and then cut it in half.

2) Salt the cabbage inside and out, marinate for 2 hours, then rinse vigorously.

3) Puree the pears, apples, onions, ginger and garlic in a food processor.

4: Add water to the pot and bring to a boil, add glutinous rice flour and stir well to form a viscous paste.

5) Pour in the beaten seasoning puree while hot, then add sugar, fish sauce, white vinegar and chili noodles and stir well.

6) Spread the stir-fried spices evenly on top of the cabbage and put it in a container.

7: Finally, pour in a little high liquor, seal and ferment for 36 hours.

Final summary: 1: Try not to see oil in the pickle utensils, otherwise it is easy to break.

2: When pickling cabbage, be sure to dry the water, and if you can't do it, press the weight.

3: When applying chili sauce, be sure to be even, inside and out.

4: According to the above practice, you can also pickle cucumbers, green peppers, and radish, and the methods are all similar.

Kimchi is really good to do, you don't have to buy and eat it after learning it, you can easily get it in a few simple steps, I probably calculated it, almost 2 yuan can make a big bottle, not only cheap, but also more assured to eat. While the cabbage has just hit the market, you should try it as well......

Teach you how to make kimchi crisp and refreshing.

Ingredients: 1 sprig cabbage.

Pears and half two tablespoons of shrimp paste.

Half of an apple. 250 grams of chili flakes.

Two tablespoons of fish sauce with a pinch of salt.

Two spoonfuls of chili paste.

Glutinous rice flour to taste.

Green onions, appropriate amount of water.

A little sugar for the preparation of Korean kimchi.

Prepare the required ingredients.

Wash the cabbage and cut it in half.

Cut it in half.

Sprinkle the salt evenly over each leaf.

It takes a long time to put a heavy object in a tank and press out the water.

The next day, take out the water in the bucket and wash it with clean water, washing it several times.

Drain a little and place in a plastic box. It is recommended to dry.

Bring a pot of water to a boil and add the glutinous rice flour. It is recommended to dissolve the glutinous rice flour in water before heating to prevent the glutinous rice flour from solidifying.

When the state of the glutinous rice flour changes significantly and becomes transparent, you can turn off the heat and wait for use.

Chop the pears, apples and onions and set aside.

After the glutinous rice flour is cooled, pour it into the prepared container, add the appropriate amount of fish sauce, salt, sugar, chili paste, chili powder, shrimp paste? According to my feelings, it shouldn't be bad.

Once the sauce has cooled, you can spread the cabbage evenly on top.

That's probably it when it's done, and then it's sealed and fermented for about a week before you can eat it.

Ingredients: 1500g Chinese cabbage, 1 onion, half a carrot, half a white radish, 1 apple, 1 pear, a large piece of ginger, half a rice bowl with garlic, half a rice bowl with fish sauce, half a rice bowl with sugar, 1 rice bowl with glutinous rice flour, appropriate amount of sesame seeds, 2 tablespoons of salt, 1 rice bowl with Korean chili powder.

The method I take is a lazy approach, that is, wash the Chinese cabbage first and cut it into pieces, so that you don't need to cut it when you eat it, and the more orthodox Korean method is to sprinkle the whole Chinese cabbage leaf by leaf with salt and sauce.

Mix 2 tablespoons of salt with the chopped Chinese cabbage so that the Chinese cabbage can be dipped in salt on average, about 1 hour or so, check whether the Chinese cabbage has become soft, wash the excess salt with water after it is soft, and then drain it for later use.

Add 1 bowl of glutinous rice flour to about 2 bowls of water, boil over low heat until paste, pour into a large basin for later use) onions, apples, pears, ginger, garlic, and fish sauce, put them in a food processor and puree them into a puree, and add sugar. Korean chili powder. Pour all the ingredients into a large pot and mix well with the glutinous rice paste.

Add the shredded red and white radish. Stir the cabbage and sesame seeds well. The kimchi is almost finished at this stage, and you can try it to adjust the saltiness. Spiciness. After entering the bottle, ferment at room temperature for 1 hour and store in refrigeration.

1.Wash and slice the cabbage, sprinkle some more salt, marinate the weight on it for more than 4 hours, marinate until it becomes soft and pour out the water, and wash the cabbage.

2.Puree minced ginger, minced garlic and onion with a little water in a food processor and mix with all the seasonings to make a sauce3Add the cabbage to the sauce and stir well.

4.Store tightly sealed, place in a dark corner at room temperature for one day, and refrigerate for 5 the next dayYou can eat it after a week, and if you don't eat green onions, you can pick it out and throw it away.

Wash the Chinese cabbage and cut it in half, sprinkle coarse salt evenly between the leaves and let it marinate at room temperature for 4 hours. Put the white radish, pear, and green onion in a large bowl, mix with minced garlic, ginger, and chili powder, then add the marinated shrimp paste, celery, onion, etc., and mix well. Try it out, and if the taste is not enough, add chili powder and salt as appropriate.

Spread the marinade evenly in the middle of the leaves, then fold the leaves into a semicircle, and if you eat them on the same day, you can marinate them in a large bowl at room temperature for half a day.

1. Cut the cabbage in half and add salt to the water.

2. Mix garlic, green onion, fish sauce, Korean red pepper and apricot paste to make a sauce.

3. Wash the cabbage, add the seasoned sauce and cabbage to the pot, and stir well.

4. Add sesame seeds and stir.

Korean kimchi must choose high-quality bok choy, the taste of Chinese cabbage is not as crisp and refreshing as bok choy.

Kimchi is a fermented food in the Korean Peninsula that uses vegetables as the main raw material, various fruits, seafood, meat, and fish sauce as ingredients. The main beneficial factor component is lactic acid bacteria, which is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids required by the human body. Kimchi is easy to digest and refresh your appetite, which can not only provide adequate nutrition, but also prevent arteriosclerosis, lower cholesterol, eliminate excess fat and other diseases, and represent Korean culinary culture.

Material:

1500 grams of cabbage, 1 apple, 1 pear, appropriate amount of salt, 50 grams of ginger, appropriate amount of garlic, 150 grams of chili powder, 50 grams of glutinous rice flour.

Method:

1. Remove the roots of the cabbage, remove the old leaves on the surface, wash and cut crosswise.

2. Sprinkle the cabbage evenly with salt in the pot and marinate for 12 hours until the cabbage is soft.

3. Peel and core apples and pears and beat them into juice in a juicer.

4. Finely chop the ginger and garlic.

5. Pour glutinous rice flour into a small pot.

6. Pour in apple juice and pear juice and boil over medium heat to form a paste.

7. After the glutinous rice paste is cooled, add the chili flakes, minced ginger and minced garlic, and stir well.

8. Squeeze out the pickled cabbage.

9. Wear gloves and spread the chili paste evenly on the cabbage, and each slice should be evenly smeared.

Hello! The delicious Korean kimchi is easy to make and can be learned by kitchen novices.

Ingredients: Chinese cabbage, apple, pear, ginger, garlic, chili flakes, salt, glutinous rice flour.

Steps: 1. Cut the cabbage in half, cut the carrot into segments, and dice the garlic and ginger.

2. Spread the cabbage with salt and marinate, about 12 hours (just leave it overnight), take it out and squeeze out the water, and set aside.

3. Peel the pears and apples, cut them into small pieces, add a small amount of water, and puree them in a food processor.

4. Put glutinous rice flour, pear juice and apple juice in the pot, heat over medium-low heat, stir with a spoon while heating, make a paste, and turn off the heat. Then pour the chili flakes, ginger and garlic into the paste and stir well.

5. Smear the cabbage with paste, spread it layer by layer into a waterless and oil-free container, and the carrots are also smeared with paste, put it in alternately, seal it with plastic wrap, put it in the refrigerator, and eat it after fermentation for 3 to 5 days.

Kimchi is pickled and fermented to provide adequate nutrients while preventing arteriosclerosis, lowering cholesterol, eliminating excess fat, and other diseases.

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.