There are several ways to make kimchi, right? Which is the most authentic?

Kimchi. Ingredients:

Half a white radish, a small handful of leeks, half an onion, half an apple, half a pear, a green onion, a head of garlic, a piece of ginger, and a handful of dried shrimp.

Chili powder: Be sure to buy the Korean kind of kimchi special chili powder, don't look at it is very red in color but not too spicy, if you mistakenly buy our local red pepper noodles, it is not a spicy word to describe.

Green onions, ginger and garlic: It's best to puree them in a food processor, and I'm too lazy to brush that stuff and cut them all into tiny pieces, which is okay.

Glutinous rice flour slurry: If you can't buy glutinous rice flour, it's okay to replace it with flour.

Metrology: I don't weigh the exact weight of the various materials too precisely, but I just roughly estimate it, so I can adjust it according to my taste.

The preparation of Korean kimchi is as follows:Ingredients: 1 Chinese cabbage, 1 pear, 1 apple, 1 red pepper.

Excipients: 15 grams of ginger, 3 grams of sugar, 2 cloves of garlic, 5 grams of salt, 3 grams of chicken powder, 3 grams of white wine, 3 grams of chili noodles.

1. Prepare yellow core Chinese cabbage, shredded ginger, pear, apple, red pepper and garlic.

2. Cut apples, pears and red peppers into cubes.

3. Pour in red pepper, shredded ginger, garlic, sugar, salt, chicken powder, white wine, Korean chili noodles, and stir well.

4. Sprinkle salt evenly on top of the cabbage.

5. Put it into the wall breaker and beat it into chili sauce.

6. A layer of chili pepper and a layer of cabbage.

7. Add the apple slices.

8. A layer of chili pepper and a layer of cabbage, add the pear slices.

9. After loading, wrap it in plastic wrap and take it out within 48 hours.

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

Homemade Korean Kimchi:

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.

After washing the Chinese cabbage, cut it vertically from the root into 4 halves, evenly spread a layer of salt, marinate for 8 hours until the cabbage becomes soft, and pour off the pickled water. Then pass the cabbage through cold boiled water or purified water, wash off the excess salt, squeeze out the water and prepare 120 grams of red pepper powder, 60 grams of Korean chili paste, 50 grams of glutinous rice flour, half a white radish, half a carrot, half an onion, 2 garlic, 1 small piece of ginger, 1 apple, 50 grams of sugar, 30 grams of shrimp skin, 50ml of fish sauce, 30 grams of white sesame seeds, and 200 grams of leeks.

Sprinkle the cabbage evenly with salt in the pot, and marinate for 12 hours (the pickling time and the amount of salt put in it are determined, and the pickling is until the cabbage is soft) It is more convenient to have four small cloves in the container at home. Pickled grain salt from the position of the cabbage heart layer by layer open and sprinkle salt, the position of the cabbage gang is sprinkled more, sprinkled into a large basin to melt the salt water poured into the basin, press the weight to kill the water, this process takes about 12 hours to pickle the cabbage, squeeze out the water, bring gloves, spread the pepper paste evenly on the cabbage, each slice should be evenly smeared.

With sea salt water, coat each leaf, and cabbage roots. Put it in a ** or bucket, turn the cabbage every 30 minutes, turn it from the bottom to the top, take it out after two hours, and rinse off each cabbage. Mix shredded radish, leeks and green onions, glutinous rice paste, apple puree, sugar, salt and fish sauce and chili noodles to make a marinating sauce.

Add a large amount of dried chili powder, thirteen spices, light soy sauce, pepper, monosodium glutamate, tomato to a hot pan, add an appropriate amount of water to boil, and then add some rock sugar, wait until the sauce becomes the back of the pot.

Leek shrimp paste, mix with chili pepper with batter and add salt. After washing the Chinese cabbage, mix each leaf with seasoning, marinate it and put it in a box and put it in the refrigerator. Mix with chili noodles, cowpeas, apples, pears, fish sauce, chopped shrimp skin, Jiang rice porridge here is mainly to increase viscosity, so that the above dry ingredients can stick to the cabbage without falling off to increase the color and taste of the finished cabbage.

Kimchi soup, stir-fried pork belly with kimchi. Kimchi soup tastes good and is perfect for making rice. Stir-fried pork belly with kimchi, the recipe is simple and appetizing.

The most common food in Korea is similar to miso soup. In essence, it can be summarized as "stir-frying kimchi and then boiling it in water". The basic ingredients are kimchi, fat and lean pork, garlic, chili, and northern tofu.

1) Dice the pork, mash the garlic into minced pieces, stir-fry with the kimchi over low heat.

2) When the kimchi is cooked, pour water and add a spoonful of fish sauce (you can put a little Korean chili sauce after boiling).

3) Finally, add the northern tofu, chili pepper and green onion. A pinch of salt can be added as appropriate.

3 4 sprigs of Chinese cabbage, 2 cups of coarse salt, kilograms of white radish, 50 grams of pear, 50 grams of minced ginger, 50 grams of minced garlic, 30 grams of onion, 30 grams of celery, 500 grams of green onions, 30 grams of pine nuts, appropriate amount of sesame seeds, 1 3 cups of Korean braised shrimp paste, 1 2 cups of chili powder. 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.

Radish kimchi (

'Radish kimchi' is also passed down in Korea.

One of the traditional kimchi. The method is not much different from the method of making spicy cabbage. It is easier to use radish than cabbage.

Because pickled cabbage is usually made after dividing the cabbage in half, it is too big, and it also needs a large bowl when cooking two or three cabbage. But as for radish kimchi, cut the radish piece by piece, so don't make a big deal when pickling, and it's easy to mix.

October and November are the best times for turnips. There is less spiciness, plenty of water and a little sweetness. When you go grocery shopping today, you buy a radish and come back and give it a try. Do it one at a time, wait until it has a sour taste for a few days, and don't cook other dishes.

Preparation of Materials" Note Materials-

Radish (2 pcs.).

Sub-ingredient - green onions (a handful).

Seasoning - kosher salt (4 spoons), paprika (3 spoons).

Sugar (1 tablespoon), minced garlic (2 tablespoons), ginger (tablespoon).

If you don't have coarse salt, you can use regular refined salt.

1) Wash the radish (2 pieces) and cut it into cubes, add coarse salt (3 spoons) and marinate. When the water is raw, pour the water and wash it once.

2) Add chili powder (3 spoons), mix 3) Enlarge green onion (1 spoon), sugar (1 spoon), minced garlic (2 spoons) and ginger (spoon), then mix again.

4) Put it outside for two or three days, wait until it comes with a sour taste, and then put it in the refrigerator, and then you can eat it.

Authentic Korean kimchi recipe.

1。Big white with two large digging vegetables (the kind with hearts) cut into four pieces. Put it in a pot like a pit pot.

2。Sprinkle with salt. Put a heavy weight on it. One day.

3。Remove the cabbage. Drain the salt water. Set aside.

4。Prepare the seasoning: Mix the dried chili noodles with boiling water until paste; Add salt, monosodium glutamate, shredded apples, beef powder (not meat floss), shrimp oil (can be substituted with oyster sauce), mashed garlic and ginger (be sure to pound) and stir by hand.

5。Spread the seasoning layer by layer on top of the cabbage.

6。Place the imitation dates in a container with a lid. After two days, it has a slight sour taste and can be placed in the refrigerator. Cut into cubes at the time of each meal.

In addition to cabbage, you can also pickle radishes at the same time. Cut the radish into cubes.