How to make the best kimchi, how to make kimchi more delicious

I don't know if you are a southerner or a northerner, the friend above is talking about the method of making pickles Kimchi for southerners is very simple, but it is still difficult to be fine I will tell you a simple method of pickles, it is very easy First of all: prepare water!! Now the conditions are good, use mineral water, it used to be boiling water and then cooling ginger:

For the first time, it is best to use old ginger garlic: single garlic (not garlic half, commonly known as general garlic) celery or garlic sprouts, pears (preferably red pears), a small amount of orange peel (dry peel), sugar (preferably rock sugar, soaked vegetables are crispy), red pepper (the spicier the better), pepper or two (preferably fresh with leaves)! Appropriate amount of liquor Appropriate amount of salt (mainly depends on how big your jar is, master it yourself) Wash the ginger, garlic, chili, orange peel, celery, cool and dry without water!

Well, put all the ingredients into the jar The vegetables to be soaked are also washed and dried, and there is no raw water The mouth of the jar is generally eaves, and add some water to seal it! My method is very simple, but the taste is definitely good Thinking that in the past, every family had a big kimchi jar, hehe! After the first soaking, you can eat it, and the more you soak the kimchi water in the future, the more flavorful it becomes!

Cabbage: 2 leeks: half a catty (replace with green onions, I personally think 3 is enough) Ginger:

2 taels of garlic: one and a half head of chili noodles: 2 5 taels (depending on personal taste, I like to buy Korean chili noodles, which are more authentic) Apple:

One (pears are also delicious) Glutinous rice: about 3 taels (used to cook porridge, not too thin, not too sticky, control it yourself!) Salt monosodium glutamate (I didn't put MSG when I made it, depending on personal taste) Sugar (it is recommended to put more, depending on personal taste) Divide the cabbage into two, marinate it with salt to remove the water, spread a layer of cabbage, sprinkle a layer of salt, and then put it on it for at least 4 hours, minced garlic; Jiang Chengmo.

Cut the green onion into sections. Start cooking glutinous rice porridge. The apples are chopped at the beginning of the mixing.

Some people use the time here to pickle the green onions, depending on personal habits. Don't cook the porridge too early, it's too late to cook the cabbage when it's almost ready. After the porridge is cooked, put it in cold water to cool it first, otherwise it will be hot!!

Rinse the cabbage several times with clean water. Find a larger pot and put minced garlic, minced ginger, green onions, minced chili, sugar, monosodium glutamate, apple slices (or shreds), salt (if you feel that the cabbage is not salty enough, you can put more salt at this time; If it feels very salty, you can put the salt in a pot with little or no salt, then pour the warm glutinous rice porridge into the basin and mix well. (When stirring, be sure to wear rubber gloves or cover your hands with a plastic bag, otherwise the chili pepper will make your ** feel very uncomfortable.)

Wash the jar where you want to hold the pickles. Put a layer of cabbage and spread a layer of sauce! Rub a layer and grab it a few times with your hands, trying to make each piece of cabbage dip into the sauce.

Such a layer, a layer. Heal. Leave at room temperature for a day or a day and a half, then transfer to the refrigerator.

Otherwise, it will ferment too quickly and become sour. You can eat it the next day, eat it slowly, and the third and fourth days are the best! You can pray while doing it!!

Make it with a pleasant mood, and the food you make is delicious!

Simple and delicious kimchi, you should definitely try it.

Teach you how to make kimchi crisp and refreshing.

It tastes good like Korean kimchi.