I would like to know how to make Korean kimchi, how to make Korean kimchi

I think the Korean kimchi I bought at the market is so unpalatable, probably the color is better, I don't know what the authentic taste of Korea is, but I like my own blind cooking.

A Chinese cabbage, 200 grams of garlic, 1 apple, and a pear are also OK. 200 grams of chili flakes. Salt to taste.

1.Shredded and sliced cabbage is fine, in short, do not marinate the whole plant, and drain the water after cutting. Finely chop the garlic and dice the apple.

2.Put the cabbage with an appropriate amount of salt (you pay for it, if you feel that it is light, add it when it is salty, and then put the cabbage), wait for the cabbage to wilt and mix with garlic, apples, and chili noodles (this can also be mixed according to your own taste).

3.After mixing the ingredients in 2 miles, mix them with chopsticks for a while to be completely even, so that you can eat them the next morning.

I usually seal it on the first day and put it in the refrigerator, and I can eat it the next day.

The taste is really great.

5000 grams of Chinese cabbage, 250 grams of apples, 250 grams of pears, 500 grams of white radish, 1500 grams of beef consommé, 250 grams of green onions, 250 grams of garlic, 150 grams of refined salt, 150 grams of chili noodles, 50 grams of monosodium glutamate Method: 1After removing the roots and gangs of cabbage, wash them with water, drain them, cut them into 4 cloves with a knife, put them in a basin, sprinkle them with salt and marinate for 4 to 5 hours.

2.Remove the roots, whiskers, and skin of the radish, cut into thin slices and marinate with salt 3Peel the apples and cut them into slices; Finely chop the green onion and mash the garlic into a puree 4

Drain the pickled cabbage and radish from the pickled water and put them into the jar 5Mix all the seasonings such as apples, pears, and beef broth and pour them on top of the cabbage, and the marinade should be submerged with the cabbage, and press it tightly with a clean weight on top to make the cabbage sink 6The time can be determined according to the season, generally 1 2 days in summer; In winter, it is generally 3 to 4 days before it can be taken out and eaten.

Radish kimchi (

'Radish kimchi' is also one of the traditional Korean kimchi. The method is similar to the method of making spicy cabbage. When using radish, it is simpler 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.

I said one of the simplest ways to take the doll to say, wash it, soak it in water overnight to remove the flavor of the dish, add a little salt and sugar, add a little water, boil it to cool, put it on the raw chili noodles, and put the dish in for 5 days.

Prepare the ingredients: 1 Chinese cabbage, coarse chili powder, sea salt, garlic, ginger, radish leaves, white radish, shallots, celery, fish sauce, shrimp paste, water, dried shrimp, dried anchovies, dried kelp.

Cut the cabbage from the roots, cut it into four cloves, prepare the brine water in a ratio of 10:1, soak the cabbage in the brine, then break the cabbage leaves and sprinkle with salt. Then put the cabbage in salted water and press the cabbage with a washed stone.

When it is completely soft, it can be fished out. Always pay attention to kimchi, if you soak it for too long, it will be salty and bitter.

Next, to make fish broth, add 1000ml of dried fish, kelp, and dried shrimp to boil, bring to a boil, and then turn to low heat and cook for 10 minutes. Then strain out the soup, add the fish sauce, shrimp paste, and chili powder and stir well. Add the garlic puree.

Ginger puree, stir well, then add the shredded radish and water celery. Stir well and refrigerate for more than 6 hours.

Remove the cabbage, wash it, and spread the sauce on the leaves layer by layer. Wait until all the sauce is smeared and put it in an airtight box and refrigerate for a month. The lid cannot be opened in the middle, which will affect the fermentation. After a month, you can eat kimchi out of the box

1 shallot, onion, leek.

2 After chopping, it's best to puree the onion, but I couldn't stand it anymore and cut it into small cubes.

3 ginger and garlic.

4 These are diced onions, ginger, and garlic.

5 Hard-won fish sauce, and expensive hoisin sauce.

6 Puree the pears and apples (remember to peel them).

7 The Chinese cabbage is all four, use 80 grams of salt to melt in cold boiled water, and then use 70 grams to rub the root of the Chinese cabbage, cover the lid, and let it sit for ten hours (I didn't hold back, I took it out in seven hours), this box was also bought in the morning and cost six yuan, which is quite appropriate, and this picture has begun to change.

8 I put eight spoons (the iron spoon) of chili husks, four spoons of chili powder, two spoons of sugar (but I think I put less), a bowl of fish sauce in a small rice bowl, two spoons of hoisin sauce, a little salt, and then I grabbed it with disposable gloves, and I already smelled the smell of kimchi.

9 The finished seasoning is ready.

10 The next step is to spread the seasoned sauce evenly on the pickled kimchi, take the kimchi out of the salt water and quickly drizzle it, control the water, and then wipe it one by one.

11 Find a large bowl, put a plastic bag on it, and roll the pickled kimchi vigorously into a slam, it looks quite appetizing.

12 When all four are ready, squeeze out all the air, tie a knot, and put it back in the box, and remember to wipe the box dry. However, it may not be good to use a bag, so I won't use it in the future.

Ingredients: 1 Chinese cabbage, 1 white radish, 1 carrot, half an onion, 1 handful of chives, 1 apple, 1 pear, 2 whole garlic, 2 large pieces of ginger.

Seasoning: 1 pack of extra-fine chili powder (50 grams), shrimp paste, fish sauce, white sugar, small dried dried shrimp or shrimp skin, glutinous rice paste (a cup of water

2 tablespoons glutinous rice flour).

Make glutinous rice paste.

Boil 1 2 cups of water, add glutinous rice flour to the remaining 1 2 cups of water, add glutinous rice water when the water is boiling, mix well with your hands and let it cool.

Don't pour too much soup for glutinous rice noodles, and you won't be able to see the flowing soup after the kimchi is done, because the vegetables will come out of the water after a long time.

How to make: 05Cut the Chinese cabbage in half (I made a mistake in cutting it into four portions here, it is not good to put it when the seasoning shreds are plugged for a while, so it is best to cut them in half).

06.Soak the cabbage in 15% salt water for 8-10 hours.

07.Remove the soaked cabbage and rinse it with cool boiled water, drain the water.

08.Grind the garlic and ginger in a blender.

09.Put extra fine chili powder in the basin, add the glutinous rice paste that has been prepared to cool in advance and stir well.

10.Rub 1 white radish, 1 carrot, half an onion, 1 handful of chives, 1 apple, and 1 pear into shreds. Place in a pot with chili powder.

11.Pour in the ground garlic and ginger.

Minced garlic and minced ginger are 1:1 amounts).

12.Add 4 tablespoons of shrimp paste and an appropriate amount of fish sauce (fish sauce and shrimp paste are salty), so you don't need to add salt. Dried shrimp, appropriate amount of white sugar (the amount is controlled by yourself, you can taste the taste while mixing.) My family eats sweet, so I put a lot of shrimp paste and white sugar).

13.Put on gloves and mix all the ingredients to make a seasoning silk. (The vegetables will soon come out of the water and become soft and stirred with clean chopsticks).

14.Open the cabbage leaves, sandwich the mixed seasoning silk into the cabbage leaves, and spread each layer evenly.

15.Finally, each layer is sandwiched with the finished cabbage with shredded leaves.

16.(Make pickled radish) take another white radish and cut it into pieces, soak it in salted water for half an hour to get angry, then rinse it with cool boiled water and drain the water, and mix it evenly with the seasoning shreds.

Preservation of kimchi.

01.Seal the kimchi with a grocery bag.

02.Put it in a box with good sealing performance for collection, and the mouth of the bag must be tightened.

03.Cover the lid and let it ferment at room temperature for 24 hours in summer and 48 hours in winter. Then put it in the refrigerator and ferment for 10 days. (The longer you leave it, the more acidic it becomes).