How to make the home version of Korean kimchi and what kind of cabbage do you need?

We're watchingKorean dramasWhen you can see that there are often red kimchi inside. It looks quite appetizing, but in fact, you can make it yourself at home.

The ingredients used in the Korean kimchi homemaking method are: Chinese cabbage, carrots, white radish, glutinous rice flour, and fish sauce.

Pepper flour, salt, garlic, sugar.

Ginger, apples, leeks.

1. First of all, the first step, we have to clean all the prepared vegetables. Then we break off the cabbage leaves one by one. From its leaves, cut in half from the middle. Then put some table salt in a larger container.

Then put the chopped Chinese cabbage in it and let it soak for a while, the soaking time is about three minutes, and then take it out and drain the water.

2. Evenly coat the drained Chinese cabbage with edible salt. Place it in a container and press it with a particularly heavy weight on top and let it sit for about four hours to soften the leaves. Then pick up the heavy object again.

Wash the Chinese cabbage leaves with water two to three times and squeeze out the water.

3. Next, we shred the white radish, carrots, and apples and put them on a plate for later use. Put the garlic and ginger. Finely chopped. Set aside on a plate.

4. Then add an appropriate amount of glutinous rice flour to a container and stir, stir until it is thick, and then heat it in the microwave for 30 seconds to make it paste and wait for it to cool.

5. Then evenly smear the Chinese cabbage and leaves with chili noodles, minced ginger, minced garlic, glutinous rice paste, and evenly smear each leaf, and put it in a plastic container after smearing, and then sprinkle shredded radish, shredded apple, leek and three tablespoons of fish sauce.

6. Finally, close the lid, put it in a warmer room, let it marinate for about 12 hours, and then put it in the refrigerator for about three days. It's ready to eat!

The home version of Korean kimchi is made into the required Chinese cabbage, which is just ordinary Chinese cabbage.

Choose general Chinese cabbage and you're fine. First, cut the cabbage in half and dry it for a day or two. Wait until the water is about to drain, and then put salt to rub when playing, and then put it into the jar with seasoning after rubbing.

Cabbage will do. Wash the cabbage, dry it, then prepare chili, sweet paste, salt, monosodium glutamate, chicken essence and mix well, and then use a spoon or chopsticks to coat the cabbage with seasoning layer by layer, and then seal and store it.

Choose the plump Chinese cabbage, peel off the outermost leaves of the cabbage first, peel off the cabbage heart and sprinkle it evenly on the rhizome of the cabbage with salt, put people evenly smeared with Korean chili sauce and chili powder in the vegetable jar, wrap it in plastic wrap, put it down in a place where the sun can't shine, and you can eat it after fermentation and pickling for two days.

Prepare ordinary cabbage, wash the cabbage and put it in a bowl, mix the sugar and white vinegar into a sauce at a ratio of 1:1 and stir with the cabbage, and then leave it for half an hour.

Ingredients: 1 cabbage and 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. Pour red pepper, shredded ginger, garlic, sugar, salt, chicken powder, white wine, and Korean chili noodles into a bowl and stir well.

2. Then put it into the wall breaker and beat it into chili sauce.

3. Sprinkle salt evenly on the cabbage, and then spread it in the way of a layer of pepper and a layer of cabbage.

4. After loading, wrap it in plastic wrap and uncover it after 48 hours.

5. Korean kimchi can be made.

The pickling method and ingredients of Korean kimchi spicy cabbage are as follows:

Ingredients: 1 Chinese cabbage, 1 apple, 1 ginger, 2 garlic heads, 100 grams of chili powder.

Excipients: 100 grams of salt, 100-250 grams of sugar, appropriate amount of glutinous rice flour.

Steps: 1. Remove the rotten leaves of the cabbage and cut it in half, and sprinkle the salt evenly on it. It doesn't take a lot of salt to stick to it, and it stands for half an hour.

2. Then add tap water, mainly cabbage. Press on something heavier to prevent the cabbage from floating, and soak for twelve hours.

3. Remove the water control and set aside.

4. Use about two or three taels of chili noodles for a cabbage, and it is best to use the chili powder for Korean spicy cabbage and put it in a pot. Pour in freshly boiled water and stir well, until it is slightly viscous, and set aside to cool and set aside.

5. Next, prepare a pear, an apple, a piece of ginger, and two heads of garlic and chop them into minced pieces.

3 taels of salt, the original recipe is half a catty of white sugar, don't dare to eat too much sugar, reduce the amount, stir together.

7. Bring the water to a boil in the pot, add the glutinous rice flour and stir it evenly with a spatula, and it is a paste.

8. Pour it in.

9. Stir well.

10. Put on disposable gloves, spread the mixed chili sauce layer by layer on the cabbage leaves, cover with plastic wrap and refrigerate overnight to taste.

11. There are green radishes at home, cut them into small pieces, sprinkle salt and marinate for half an hour, put water over the radish, marinate for 12 hours, remove the dry water, mix it with chili sauce, and marinate it together under the spicy cabbage. Put it in a container, seal and marinate for 3-5 days.

Method: Ingredients: 4 cabbages (2 radish), half a bowl of ginger, half a bowl of garlic, half a pound of leeks (you can't stand the smell and you can break the green onion without changing it), two shredded carrots, half a pound of glutinous rice flour, half a cup of kimchi juice (fish sauce) disposable cup (available in Korean stores), chili powder can be more or less, and half a bowl of sugar.

Method: Buy back cabbage (radish) do not need to be cleaned and cut in half, rub salt into the heart of cabbage with salt, and evenly smear salt inside and outside (if you want to taste it on the first day, pickle it overnight, radish is not used, you can use it in half an hour), wash and dry the water after a few hours.

Pour half a catty of glutinous rice flour with 800ml of water, stir it thoroughly, fuse it together, put it on the stove and boil it slowly until it is paste, turn off the fire, and wait to cool.

In a large container pour the cooled glutinous rice hu, add the appellate ingredients (except cabbage) and mix well.

Now put the mixed pulp on the cabbage one by one, inside and outside, in the gaps, put it in a box that can be closed, row it up layer by layer, put it for 4 days or a week (the longer the time is better), take it out and cut it and eat it.

(1) North Korean spicy cabbage --- raw material formula 50 kg of Chinese cabbage.

250 grams of salt, 50 grams of ginger, 1 kilogram of garlic, 500 grams of white pear, 250 grams of chili noodles, coriander seeds, sugar, appropriate amount of monosodium glutamate.

Method 1Choose a big, solid Chinese cabbage, go to the old gang, peel off the green leaves, remove the roots, wash it three times with water, and then put it neatly in the jar.

2.Boil salt and boil water, let it cool and pour it into the jar with cabbage (until the cabbage is submerged). Marinate for 3 or 4 days, take out the cabbage, wash it twice with water, and control the dry water.

3.Chop the ginger and garlic into a puree, then mix them with salt, coriander seeds, and chili noodles into a puree, take them out, put a small amount of water and monosodium glutamate together, and then stir well. Peel the pears, cut crosswise into large slices and set aside.

4.Spread the seasoning evenly on each cabbage leaf, neatly stack it in the pickle jar, and spread a layer of white pear slices every few layers.

5.Put the remaining seasoning and an appropriate amount of water, put a little salt, lighten the taste, and pour it into the jar after 3 days, so that the height of the water is about 20 cm. Put it in the kiln and eat it in about 20 days.

Authentic Korean kimchi practice.

Main ingredients: 3 Chinese cabbage, 2 white radish.

Ingredients: half a pack of chili powder, 5 green onions, about 2 tablespoons of ginger puree, about half a cup of garlic paste, 1 teaspoon of sugar

1. Cut the Chinese cabbage into medium pieces, soak it in salted water for about half a day, (soak it softly) 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.