How beginners can make delicious kimchi

Simple and delicious kimchi, you should definitely try it.

Kimchi is a vegetable that has been fermented for a long time. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor that many people eat as a common side dish.

Ingredients: cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. The by-ingredients include soybean sprouts, chili leaves, sea cucumber, celery, pumpkin, pear, shallot, leek, chestnut, pine nut, frozen mentai fish, pheasant, chicken, anchovy, flounder, cuttlefish, shrimp, grapefruit, sticky rice, squid, yellow croaker, hairtail, wild garlic, etc.

The ingredients include chili noodles, garlic, ginger, green onions, salt, sugar, sesame seeds, etc. Fish sauces include shrimp paste, hairtail sauce, Xianghu sauce, yellow croaker sauce, etc.

Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.

Note: Fish sauce is the most essential thing, which is why Chinese hot and sour pickles are the most different from Korean pickles, in South Korea almost every family makes their own fish sauce, and people in some coastal areas of China are more popular to use fish sauce for cooking, and other areas are relatively rare. However, most of the fish sold in large supermarkets are Thai fish sauce, about 8 10 yuan a bottle.

Production process: Buy 5 catties of Chinese cabbage, divide it into slices, marinate it with an appropriate amount of salt, and put it for about 15 24 hours.

Put the finely ground garlic (a little more, five catties of Chinese cabbage about 3 taels of garlic), chili powder (according to your taste), stir in the pot, then put sugar, fish sauce (as much as soy sauce), and put some salt and minced ginger according to your taste, and mix these seasonings together, just like filling with dumplings.

Mix the stirred seasoning with the pickled cabbage and mix well.

Fermentation: Fermentation should be sealed, and the fermentation time depends on the temperature, generally 4 to 5 days in spring, 3 days in summer, and a week in winter.

Savor the delicious food, but please be careful not to leave it for too long.

1. Prepare the jar.

For kimchi, prepare a jar, preferably transparent, with an inner rim. This is easy to access and seal. In Guangdong, it was also found that their kimchi does not need to be sealed, and pickles are not easy to spoil.

This may have something to do with the climate. So the specific use of the jar depends on your region and local climate. But no matter what, you can't go wrong with something that can be sealed.

2. Cool boiled water and salt.

Prepare the jar and let it cool to dry. Add cool boiled water. Add salt again.

According to the size of the jar, it is mainly salty. I don't know the amount, you can test the water as you add it. If you feel salty, stop adding salt.

Kimchi water, the first step is to give enough salt, otherwise, the kimchi water is easy to spoil, and the taste of kimchi is too sour.

3. Brew kimchi water.

I'm different from other places here. The first step in kimchi water is to soak the chili pepper and ginger. Wash the chili peppers and ginger, cool and dry, then soak in water. The chili pepper and ginger here can be shredded and put in. More foaming.

In short, the chili pepper and ginger are cooled and put in the kimchi water and sealed well.

Fourth, put other dishes and start soaking.

Put in the ginger and chili pepper for about seven days, take it out and try it, if it has already tasted it, you can eat it. Then you can put other dishes in and soak it. In short, wait for the ginger and chili to soak and eat, and then soak other dishes.

This makes it more flavorful. Here you can put ginger and chili on the table, and add radish, cabbage, lotus root, garlic, etc.

While slowly putting other dishes on, there are more and more dishes, remember to add a little salt from time to time. Keep the saltiness of the kimchi water.

There's a note here. My pickling method, if you put cabbage, it is only suitable for putting Beijing bags. Not suitable for enlarging cabbage. Chinese cabbage has too much water, and the leaves are unevenly dry, so it is easy to bring raw water into the jar. Broke the kimchi water.

In addition, eat it as soon as it is soaked, and add vegetables as you eat. Do not put the pickled vegetables in the jar and soak them for a long time. The more you soak, the saltier it gets, and some of the umami is gone.

5. Arrange the plate and start eating.

Generally, the dishes that are added later can be served in about a week. Take it out of the jar and add some sesame oil, which is sour and spicy. Good appetizer.

The more thoroughly the first salt is soaked and the more refreshing it is, and the more accurate the second salt soaking seasoning, the more delicious it is......