How to make cabbage kimchi, how to make kimchi with Chinese cabbage

Ingredients: 1 cabbage, 1 3 radish, shallots, 1 garlic, 1/2 carrot, 1 small piece of ginger, 2 tablespoons of sugar, appropriate amount of salt, 1 tablespoon of glutinous rice flour, 1/2 tablespoon of shrimp paste, 4 tablespoons of chili noodles (thin).

Method: After the cabbage is cleaned up, cut it in half and sprinkle salt on each leaf (you can also use a large pot of water, add salt, and drown the cabbage in the brine).Marinate for 8-10 hours, usually until the cabbage becomes soft.

During this time of pickling cabbage, make chili pepper trowel. Shred the radish (not too thin), shred the carrot, cut the shallot, mince the ginger and garlic. Add a small cup of water to the glutinous rice and put it on the fire to cook into a glutinous rice paste.

In a large bowl, add shredded radish, shredded carrots, shallots, minced ginger and garlic, sugar, chili noodles, shrimp paste, glutinous rice paste (a little thin), and stir into chili plaster. The degree of dryness and wetness is adjusted with glutinous rice paste. If it is dry, add glutinous rice paste.

After the cabbage is marinated thoroughly, wash it with water and squeeze the water dry. In order not to make the cabbage too salty. Taste the saltiness of the cabbage, dip a cabbage leaf in the chili pepper trowel, eat it, add salt to the chili pepper trowel if it is light, if the cabbage itself is too salty, wash the cabbage thoroughly.

Smear the cabbage leaves one by one with a chili pepper trowel, and carefully apply them. Put the smeared cabbage in a jar, put it in the refrigerator, and usually let it be eaten for half a month, which is more flavorful.

Pure water with salt, be sure to avoid oily meat! The most important thing is to be anaerobic!

1. Ingredients: Chinese cabbage, green onion, ginger and garlic, pepper, soy sauce, beef broth, salt, sugar, red pepper.

2. Method: green onions, ginger, garlic, red pepper after washing, cut into minced pieces, remove the cabbage, cut in half in the middle, do not pickle at this time, first put it in the sun for about half a day, put it in the pickle jar, sprinkle with salt and pepper and spread evenly without putting a layer to sprinkle, and after it is completely placed, then cover the pickle jar with a wooden plug on the cabbage, and then put a big stone to press out the forehead moisture in the cabbage, and then sprinkle the onions, ginger, garlic and red pepper prepared before, Add salt and soy sauce soup to the beef broth and sprinkle it on the cabbage, seal it with a lid, it is best to add a layer of oil paper first, cover the lid, and wait until it is completely done, freeze it for half a month and bury it in deep soil to avoid being eroded by wind and snow. When spring begins, you can eat all kinds of ingredients together.

Cabbage pickles.

The recipe for cabbage kimchi details the cuisine and its efficacy: Korean cuisine.

The Chinese name is cabbage kimchi.

Main ingredient. Chinese cabbage, white radish.

Category: Korean taste spicy.

Crafting materials. Cabbage pickles.

Ingredients: (1) 1 Chinese cabbage, 1 2 white radish, (2) 1 2 pears, minced ginger, celery, 6 green onions, 10 garlic (minced) (1) salt, 1 cup water (boiled and cooled) appropriate amount (2) pickled salted shrimp (or salted fish) 2 tablespoons chili powder 1 3 cups.

Teach you how to make cabbage kimchi and how to make cabbage kimchi delicious.

Cabbage pickles. 1) Wash all the ingredients, drain thoroughly, cut and set aside.

2) Dissolve 1 3 cups of salt in 3 4 cups of water, soak the Chinese cabbage in the salted water to soften, about 12 hours later, remove and set aside.

3) Sprinkle 2 3 cups of salt evenly on top of the Chinese cabbage and continue to marinate until the water is completely softened. After that, wash and drain the Chinese cabbage, cut it into 5 5 cm cubes for later use, and shred the white radish for later use.

4) Mix the ingredients (2) with the seasoning (2) well, then stuff the marinade evenly into the Chinese cabbage leaves, put it in a container, press the weight on the top and cover it, let the kimchi ferment naturally or refrigerated for about 3 5 days before taking it out and eating, and it can be stored for about 2 weeks.

Material. 2 Chinese cabbages, 1 1 2 white radish, 1 2 carrots, 100 grams of oysters, 4-5 green onions, 1 tbsp ginger, 300 gs of garlic, 150 g chili powder, 3 tbsp fish sauce, 3 tbsp sugar, 1 tbsp salt.

Method. 1.Wash the cabbage, cut it into quarters, soak it in salt water for about 3 minutes, drain it slightly after removing it, smear an appropriate amount of salt on the surface and leaves, put it in a container and let it stand until the leaves become soft, wash it with water twice and drain the water.

2.Wash the carrots and white radish, peel and shred; Wash the green onion and cut it into sections; Wash and drain the oysters and set aside.

3.All ingredients except Shandong cabbage and all seasonings are put into a large pot and mixed well, then evenly filled into the leaves of Shandong cabbage and wiped well, and put it in a sealed container for 2 days and then refrigerate.

Ingredients: 2 kg of Chinese cabbage, 100 grams of garlic, 1 kg of radish, 60 grams of salt, 40 grams of chili pepper.

Production steps: 1. Select the cabbage with a heart, remove the cabbage head and the outer gang, wash it with water, drain it, and cut it into 4 cm pieces; Wash and peel the radish and cut into slices.

2. 500 grams of cold boiled water, dissolve 30 grams of salt, stir evenly and put it in a clay jar, and then put cabbage and radish into salted water and soak it for 1 2 days.

3. Take out the cabbage and radish and pour out the salt water in the tank. Then put the cabbage and radish into the jar, stack evenly, sprinkle with chili pepper and garlic, and then press a clean stone on the dish.

4. Dissolve the remaining salt with cold boiled water, stir evenly into the clay jar, and cover the cylinder head. After 2 to 3 days, if the soup does not submerge the ingredients, you can add some cold boiled water. Brew for about 10 days and then eat.

Ingredients. Cabbage to taste.

White radish to taste.

Carrots to taste.

Accessories. Appropriate amount of water, appropriate amount of coarse salt, 10 star anise, 30 peppercorns, 10 cloves of garlic, appropriate amount of sugar, appropriate amount of liquor. Steps.

Wash the kimchi jar and dry it; Vegetables are washed, cut into cubes and dried.

Step 2: Add the water and salt to make kimchi water in a clean and oil-free pot, boil to dissolve the salt, and add garlic, spices, peppercorns, sugar, and white wine, and let it cool for later use.

Step 3 Pour the cooled salt water into the kimchi jar, the amount of water is best to 2 3 places in the kimchi jar.

Step 4: Pour vegetables into kimchi water (the ratio of coarse salt in clear water is about 1 kg of water to 60-80 grams of salt), preferably to fill the kimchi jar.

Step 5: A complete list of pickled cabbage recipes.

Cover the lid of the kimchi jar, add an appropriate amount of water to the sink, place it in a cool and ventilated place, keep the water in the sink from drying, and it will be ready after 3-10 days.

How to make kimchi with Chinese cabbage

Ingredients: Chinese cabbage, salt, chili noodles, light soy sauce, aged vinegar, white sesame seeds.

Production steps] 1, the next food to teach everyone is spicy cabbage, it is very simple to make, it tastes crisp and delicious, spicy and rice, now let's prepare all the ingredients used to make spicy cabbage, first prepare a Chinese cabbage, and then prepare an appropriate amount of edible salt, 20 grams of chili noodles, an appropriate amount of light soy sauce, aged vinegar and a small spoon of white sesame seeds. After all the ingredients for making these spicy cabbages are ready, we can start making.

2. Take out the prepared Chinese cabbage, remove the outermost old leaves, and then cut off the roots, and then pick off the young leaves inside one by one, put the young leaves on the board, and then stack them together, after stacking them neatly, we will cut them into long strips with a knife, the cabbage strips should be cut a little thinner, put it in a large pot after cutting, and then put an appropriate amount of edible salt into the pot, and mix the cabbage and edible salt evenly and put it aside to marinate for 15 minutes. After the cabbage is pickled, let's wait quietly for the cabbage to pickle.

The minutes are coming soon, after the cabbage is pickled, we put the cabbage in our hands, and then squeeze the water in the cabbage vigorously, the cabbage that squeezes out the water will taste very good, and when the cabbage is all squeezed dry, we will put it in another large bowl. Next, you can start seasoning the cabbage.

4. Take out the prepared 20 grams of chili noodles first, directly put 20 grams of chili noodles into the Chinese cabbage, and then stir well with chopsticks.

5. After mixing the chili noodles and Chinese cabbage well, let's add an appropriate amount of light soy sauce, aged vinegar, and white sesame seeds. Light soy sauce and aged vinegar should be added according to your own taste, if you prefer to eat sour, you can put a little more aged vinegar, and light soy sauce does not need to put a lot, because we have already pickled cabbage before.

6. After adding light soy sauce, aged vinegar and white sesame seeds, continue to stir them well with chopsticks. To make the various ingredients and seasonings mix together more evenly, you can wear disposable gloves and mix them evenly, and grasp them with your hands will mix more evenly. After grasping well, we can serve on a plate.

1.Wash the cabbage leaves and tear them into small pieces by hand (hand tearing is more delicious than cutting with a knife);

2.Peel the carrot and cut it obliquely like an eye slice (it can also be cut in the shape of a food processing flower), put it in a container, put a layer, sprinkle a layer of salt, put it full, put a heavy object on it, and park it overnight;

3.The next day, press out the vegetable juice and salt water, wash it with water, and control the drying;

4.Put cabbage, carrots, apples, green onions, ginger and garlic in a clean basin, add sugar, chili powder, a little monosodium glutamate and mix well, and compact with a clean plate, cover with clean gauze, ferment at room temperature until sour and fragrant (about 1 2 days, in winter, it needs to be fermented next to the heater for more than one day), and store in the refrigerator;

5.Sour, spicy, fresh, crispy, light and refreshing Korean kimchi can be eaten.

There are many recipes and processes.

1. Sour cabbage:

Prepare the ingredients, five kilograms of cabbage, 100 grams of chili peppers, 500 grams of salt, 250 grams of ginger, and one kilogram of rice vinegar.

Wash the cabbage first, remove the old leaves, then cut it into cabbage strips, dry it semi-dry, add some seasonings and marinate for 2 days.

2. Korean kimchi.

Prepare the ingredients, five kilograms of Chinese cabbage, 250 grams, apples, 250 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.

First, cut off the roots of the cabbage, wash it and dry it with water.

Break it into four cloves, put it in a large basin, sprinkle salt on it, marinate for 4 to 5 hours, remove the root of the radish and remove the batch, then cut it into thin slices, and then marinate it with salt, peel and cut the apple into slices, cut the green onion into segments, mash the garlic into garlic puree, drain the pickled radish and cabbage from the pickled water, put it in the pickled jar, and then put the apple and pear.

Pour all the seasonings such as beef broth evenly on top of the cabbage, and the marinade should be submerged in the cabbage, and then press it with a clean and heavy thing to let the vegetables sink, and it can be marinated for a day or two in the summer, and it can be eaten if it is marinated for 3 to 4 days in the winter.

3. Korean Chinese cabbage kimchi 2:

Ingredients: 1 Chinese cabbage (about 200 grams), 50 grams of pepper noodles, 80 grams of green onions, 40 grams of garlic, red pepper.

15 grams, 15 grams of ginger, 500 ml of beef broth, 15 grams of light soy sauce, 5 grams of monosodium glutamate, sugar.

50 grams, 125 grams of salt.

Chinese cabbage kimchi preparation steps:

1. Peel the green onions, garlic and ginger, wash them and chop them into minced pieces; Wipe the red pepper, remove the stem, and chop it into minced pieces 2. Remove the Chinese cabbage root, cut it in half straight, and dry it in the sun for half a day, and then, put it into an unglazed ceramic jar, sprinkle it with salt and pepper, and put it layer by layer, after putting it, cover it with a wooden lid, which is as big as the mouth of the altar, so that the cover is just pressed on the cabbage 3. Then, press the heavy stone, put it for two or three days and rinse the cabbage thoroughly with cold water, and squeeze out the vegetable juice as much as possible. Next, stuff minced green onions, minced garlic, minced chili peppers, and minced ginger in the middle of the cabbage, and then mix the beef broth with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oil paper, cover it, and after freezing for 15 days, you can bury the kimchi jar in the ground and cover it well to prevent rain and snow from seeping into it 4. Eat kimchi from winter to the spring of the next year. When eating, depending on my hobby, you can add mentai fish.

Squid, fruits, pears, radish, etc., but shellfish should never be added.

Mussel meat 5. In the harsh winter, you can make kimchi without the refrigerator, but when the weather is warm, you can store it in the refrigerator.

Marinate the Chinese cabbage with salt, close it with warm water in the sky, and put it away.

Korean chili noodles, cumin, flavors, etc. can be added.