How do you make authentic Korean kimchi?!

Korean kimchi has a long history and is famous all over the world. In October 1996, Dr. Kim and his wife from the Korea Rural Promotion Agency came to Zhengding and personally taught six kinds of high-quality kimchi processing techniques, including cabbage, radish, cucumber and snow red.

Making Korean kimchi at home is easy to learn, so let's take cabbage as an example to introduce the process of making Korean kimchi.

Choose fresh cabbage with bright color, no pest and disease damage, tender green, cut vertically to one-third of the cabbage after removing the roots, and gently separate the cabbage by hand. 2 5 kg is divided into two halves, and more than 5 kg is divided into 4 halves. Then put it in a container and sprinkle it evenly with sea salt.

The top is pressed with a flat plate to make it evenly salted. After six hours, turn it up and down once, and after another 6 hours, rinse it with water, and pour the rinsed cabbage into a cold vegetable net to control the water naturally for 4 hours.

Cut the shallots diagonally into shreds, the onions into shreds, the peeled ginger and garlic into purees, the leeks into 1 2 cm pieces, and the white radish into thin strips. Mix the above seasonings in a container, add the thin pasty cooked flour, then add an appropriate amount of chili powder, shrimp oil, shrimp paste, stir well and compact for 3 5 minutes. Put the cabbage on the cutting board, evenly smear it into each layer of leaves with the seasoning, wrap the whole cabbage tightly with the outer leaves of the cabbage and put it in the jar, seal it, and ferment for 3 to 5 days to eat delicious Korean kimchi.

To make kimchi at home, you should adjust it repeatedly and taste it repeatedly according to your own taste until you are satisfied. Prepared kimchi is best stored in a 3 5 environment and can keep fresh for three months at 3 15 room temperature.

The practice of Korean kimchi.

1.Cut the cabbage into cubes. Cut the bottom of the white cover cabbage with a cross knife, remove the hard heel, cut into 4 parts, and cut into small cubes.

2.Cabbage in water. After cutting the cabbage, drain the water after draining it.

3.(Coarse salt.) Use 50ml of coarse salt to pickle the cabbage, so that the cabbage can get out of the water and taste, and the wilted cabbage is more likely to be spicy. ）

4.Coarsely salted.

Sprinkle coarse salt evenly and turn it over every 30 minutes, turning 3-4 times.

Rinse with water. Rinse with clean water 3 times.

7.Drain the water.

Empty water for 30 minutes - 1 hour.

This step can be done after the cabbage has been marinated for 30 minutes, so there is no need to rush.

9.Make Jiangmi (glutinous rice) paste.

In a small pot: 30ml of rice + 100ml of water, heat over low heat, when it is almost paste, add a spoonful of sugar.

10.(Probably shiny, pull up, shovel paste into an inverted triangle, OK!) Jiang rice cereal must be cooled!! It can be cooled with cool water.

11.(In addition to the Jiang rice paste, this is the rest of the ingredients to put mashed onions, garlic, ginger, apples.)

You can use a blender.

Cut the leeks into sections. Probably finely chopped white radish.

15.Mix all the ingredients. Don't forget to add fish sauce, after the rice paste is mixed, guess it is not left for about 30 minutes to allow the chili powder to fully absorb and soften it

16.Seasoning sauce and cabbage are mixed and are finished! Place in an airtight jar. Leave at room temperature for 1 day to ferment, then store in the refrigerator.

Learning to make Korean kimchi is, there is also a certain amount of exquisiteness, and the methods and steps should also be paid attention to, and the production method of Korean kimchi and the materials required also need to pay attention to the selection, Korean kimchi can also help to play an appetizing role to a certain extent.

Method. 1. Pickled pickles, first of all, you have to buy a pickle jar (this kind of jar is more special, there is a circle of concave trays around the altar mouth, which can hold water, and the mouth of the altar has a bowl-shaped lid, and the tray is covered with water, and the lid can be sealed next to the penetration.

1. Wash and dry the jar first, fill it with cold boiled water, add salt (put a spoonful of salt in a bowl of water), 2. Add pepper, garlic and chili pepper.

3. Wash the vegetables to be pickled, such as radish, Chinese cabbage heart, sword beans, cowpeas, lettuce, peppers, cucumbers, chayote, etc., and put them in the jar.

4. Cover the lid, pour water to seal it, and put it in a cool place. It can be consumed in about a week. After the kimchi is finished, you can add a new dish.

5. The taste is too light, you can add some salt and brine. If it is sour, you can add a little liquor.

Method. Second, the main materials:

3 Chinese cabbages and 2 white radish.

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

Method: 1. Cut the Chinese cabbage into medium pieces and soak it in salted water for about half a day

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 fresh-keeping box, put it for about one night (out of water), put it in the refrigerator, and take some mu rock when eating, pay attention not to get raw water.

Note: 1. In winter, it must be stored for about a whole day, that is, after the water comes out, it can be put in the refrigerator.

2. Chili powder is specially made in South Korea and is not available in Taiwan, but it can be mail-ordered.

3. The cooked kimchi can be boiled kimchi noodles, kimchi hot pot and kimchi dumplings.