The practice of Korean kimchi. I did it several times and it didn t taste good.

Introduction: Korean kimchi is another name for North Korean pickles or Korean pickles, and can also be called Korean pickles. Kimchi is made with a wide range of ingredients, including the most common vegetables such as cabbage, radish, eggplant, cucumber, cabbage, green cabbage, etc., as well as a variety of seafood.

The seasoning is mainly chili, with salt, shrimp paste, sesame seeds, sugar, garlic paste, green onions, ginger, shredded apples, pear strips, all kinds of small fish and shrimp, etc. Generally, it can be eaten after pickling for a week, and according to the needs of the season, it can also be divided into kimchi for winter and pickled for spring, summer and autumn.

Ingredients: Chinese cabbage, garlic, salt, dried fish, shrimp paste (I used Korean shrimp paste given by a friend, this is served with it, so you can choose according to your taste), chili powder, sugar.

1. Cut a Chinese cabbage in half, wash it, don't break the cabbage, half a whole, but pay attention to be sure to wash each piece of cabbage, and then evenly coat each leaf with coarse salt, put it for 1-2 hours and then put the cabbage into a deeper container, and then press it on it with a heavy object, generally choose a stone or something, but note, it must be clean, it is best to put a layer of plastic wrap on top of the cabbage, and store it for 1-3 days (depending on the weather and other conditions).

2. Adjust the sauce, the sauce is best made on the day when the cabbage is submerged, put the garlic, salt, dried fish, shrimp paste, chili powder, and sugar into a blender and stir finely, then put it in a pot and heat it up and set aside.

3. At this time, you can pick the cabbage one by one, and then brush the sauce on each piece of cabbage, and then roll the cabbage leaves that have been brushed with the sauce, and finally wrap each leaf with plastic wrap, put it in the refrigerator (note that it is not frozen, haha), wait for 1-2 days and then you can take it out and eat, you can eat it like this, or you can eat it with some other pickles or something.

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

Method: Chinese cabbage all four, such as saturated cold boiled salt water soaking;

Press a heavy object on the dish and soak for 6-8 hours;

After soaking the cabbage, take it out and rinse it with cool boiled water, and control the water content of the cabbage sum for 3-4 hours;

Grasp well into an airtight container, leave at room temperature for a day, then refrigerate and serve for a week.

Wash the Chinese cabbage, cut it in half, cut it in half again, and drain the water.

Peel and shred the carrots.

Cut the green onion into sections. Add refined salt and sugar to the above ingredients, mix well and marinate for one night.

When the cabbage comes out of the water and becomes soft, drain and set aside.

Wash the red pepper and finely chop it.

Peel and mince the garlic.

Put it together in a bowl with shrimp oil, chili powder and pickled Chinese cabbage, mix well, then put it in a bottle and seal it, then put it in the refrigerator and refrigerate, and you can open it the next day and eat it.

There is a set of [Birth of a Family] in which I teach how to do it step by step, I recorded it, tried it myself, and it was very delicious.

I like to put oysters.

In fact, the ingredients are one thing, there are many recipes on the Internet, the most important thing is not to eat it right away, it must be marinated in the refrigerator for at least 12 hours to have a taste, kimchi is actually a pickled dish, and Korean kimchi has been pickled for more than a year, so pickling and fermentation are very important, hopefully.

I've tried it several times, but it's not delicious.

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.

<> Korean kimchi. Many people are discouraged when they see that there are so many seasonings required to make Korean kimchi, so today I will launch this simple version of Korean kimchi, which uses the least amount of ingredients, but the taste is still the same. ”

Materials. Ingredients.

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1 cabbage. Accessories. Pear. 1 pc.

Apple. 1 pc.

Shrimp. Small half bowl.

Seasoning. Salt.

100 grams. Fish sauce.

30 grams. Sugar.

30 grams. Chili sauce.

80 grams. Paprika.

40 grams. Shallots.

1 small handful. The practice of Korean kimchi.

1.Prepare the ingredients used; Wash the apples and pears before peeling them.

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2.Shredded pears and put them in a pot; Cut the apples into chunks and puree them together with the dried shrimps, adding a little water if they don't work.

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3.Pour the beaten apple and shrimp paste into a bowl.

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4.Add 30 grams of fish sauce, 30 grams of sugar, and 70 grams of Korean chili paste.

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Gram of Korean chili powder and 1 small handful of green onions, stir well.

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6.Divide the cabbage into four; Rinse well.

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7.Add 100 grams of salt, put into a large glass jar of pickled pickles, fill with water and marinate for 5 to 12 hours.

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8.Take the cabbage out of the jar and rinse it again to remove excess salt.

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9.Squeeze the water out of the cabbage.

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10.Spread the sauce on top of the cabbage and put it in a container that has been rinsed with boiling water beforehand, filling the entire container.

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11.Cover the lid, it's summer, let it ferment at room temperature for 12 hours, taste the slightly sour kimchi, and there are a lot of bubbles produced by fermentation in it, you can put it in the refrigerator for 3-5 days before eating.

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