How to make kimchi with radish and cabbage

Sichuan kimchi method: Tools: A special pickle jar made of pottery, the one that is not glazed on the outside is called a tile jar, and the glazed one is more beautiful.

The mouth of the altar is protruding, and there is a concave tray (i.e., a sink, which can hold water) around the mouth of the altar, and the jar that can be sealed by buckling the bowl can make the kimchi accelerate the fermentation in the absence of oxygen and produce a large amount of lactic acid. When making kimchi, fill the tray next to it with water to seal the jar to prevent air from entering. If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable.

When I was a child, I went to buy kimchi jars with my mother, and she would always carefully look at the outside of the jar to see if there were any trachomalies and cracks, which was related to whether it would be bad when making kimchi. Now a kind of glass jar is popular, this kind of jar is more beautiful, and you can see the dishes of various colors inside from the outside. It also serves as a means of grabbing customers' eyeballs in the restaurant.

There are usually two types of Sichuan kimchi. Different types, different uses, and very different practices. One is the diving pickles, and the reason for the diving pickles is that the vegetables are soaked in the jar and quickly taken out and eaten.

Can be used as a specialized dish. Usually, the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type. Material:

Usually melon-like vegetables or hard roots, stems, leaves, fruits, etc., cut into long strips. Meat dishes are usually pork ears, chicken feet and pork offal. Method:

Boil the water, add salt (about 50-60 grams of salt per 1 kg of water), wait for the salt to be completely dissolved, put the appropriate amount of ingredients, pour the person into the pickle jar (it is advisable to flood the brine to the jar of 3 5). Allow the brine to cool completely, then add the cubes. Use special chopsticks to eat kimchi, do not bring oil, avoid oil and raw water into the altar, otherwise there will be flowers (white mold will grow on the surface of the water).

The sink at the mouth of the altar should be kept clean and filled with water frequently.

Wash yourself and put it in the vegetable jar. Add a pinch of salt. Pepper. Chili pepper. White vinegar. That's it.

1. Wash the radish, cut it into strips, not too big, wash the cabbage, cut it into sections, and let the brother.

2. Put a small amount of water in the jar, then put the washed radish and cabbage into the jar, and then put a bag of pickled peppers into it. Then pour in a small amount of white vinegar, according to their respective tastes, an appropriate amount is preferred.

3. Finally, seal the jar tightly, make it and enjoy the refreshing radish kimchi the next day, if you finish eating, you can directly add new radish and kimchi, the same way, it only takes one night, you can. Spicy, sour, appetizing and refreshing.

White radish can be used to make kimchi.

Material:White radish, salt, ginger, garlic, meat, pears, green onion strips, Korean chili powder, shrimp paste, Korean chili paste, fish sauce, sugar to taste, sesame oil.

Method. 1.Wash the white radish, cut it into small thick pieces, marinate it with salt for 10 hours or overnight, let it come out of the water overnight, then wash it with cool boiled water and drain the water.

2.Stir the ginger and garlic together on the meat setting. Half of the pear was also broken. Slice half a green onion, add Korean chili powder, fish sauce, Korean chili paste, shrimp paste, appropriate amount of sugar, appropriate amount of sesame oil, mix well and stir into the radish.

3.Mix well and put it in a glass sealed box and refrigerate it overnight to eat, the more pickled the more flavorful, and it is the best taste to eat for two or three days. There is sesame oil can not be left for a long time. So don't do too much at once.

White radish can be made into kimchi, and it is more delicious, first prepare 2 white radish, appropriate amount of sugar, appropriate amount of salt, appropriate amount of sugar, a spoonful of fish sauce, 1 spoonful of ginger foam, and 2 spoons of garlic chili sauce.

Wash the white radish, cut it into pieces, add salt and sugar to marinate for 1 hour, drain the water, add garlic chili sauce, fish sauce, minced ginger and mix well, and you can eat it after a day.

1. Wash the white radish.

2Cut the white radish into strips of medium size. Fill the radish strips in a drainable container, sprinkle with an appropriate amount of salt, place in a ventilated place, and marinate for 2-3 hours. Finally, wring out the moisture.

3 Cook the amount of water in your pickling container in a pot, add salt, ginger, peppercorns, rock sugar and bring to a boil! Then pour in the vinegar, below my container, with 9 tablespoons of vinegar.

4. After the water is boiled, wait for the rock sugar to melt, turn off the heat and cool, be sure to let the boiled water cool.

5. Prepare pickled peppers (available in supermarkets).

6. Pour the cooled pepper water into the container, put in an appropriate amount of pickled pepper, and the important thing is to pour some water from the pickled pepper into it as well.

7. Finally, seal the pickled radish and store it in the refrigerator for 2 days before eating, and the soaked water can be used again next time.

Precautions. The boiled pepper water must be completely cooled before pickling.

Put the pickled pepper water into the pepper water as well, it tastes better.

Sour kimchi made with white radish.

1 Full name: radish pickles.

Cuisine: Cantonese cuisine.

Type: Alternative diet.

Ingredients: White radish....5 kosher salt....2 3 cups shallots....100g garlic....30g ginger....15g shrimp paste....3 tablespoons paprika....5 tablespoons.

Preparation of materials: 1Radish: After washing, the leaves are left only fresh and tender. If the radish is large, cut into 4 cloves and salt evenly.

2.Green onions: Wash and cut into 4cm sizes.

3.Garlic and ginger: Wash well and cut into thin slices.

4.Shrimp paste: Add a little water and cook it.

Preparation point: After cooking porridge with flour, put it in kimchi, so that it can cook quickly, but eat it as soon as possible, because it will quickly become sour.

Serving: You can also remove the thick and hard leaves of the white radish and cut it into two cloves during the production process, and cut the red pepper into large slices. The porridge is then boiled with sticky rice, and then salt, red pepper, garlic, ginger, and appropriate water are added to the porridge.

Finally, put the stirred white radish in an airtight box, and then put the condiment soup in it.

A layer of radish and a layer of salt, then add water to seal, to a point of high liquor can be eaten for a week.

I just did it yesterday.

Cut the radish into 1x1 strips and place in a pickle jar, or a clean glass jar. Then put in the crushed garlic, add an appropriate amount of salt, pour in the cool white boil, if you are afraid of mold, put in a few drops of white wine, or perilla leaves, anyway, I didn't put it. Avoid oiliness during the process.

After 5 days, take it out with clean chopsticks and it is ready to eat. It's very simple, it's my first time doing it, and now I eat it pretty well. Don't be afraid of the smell of garlic, it will be very fragrant when it is done.

Prepare all kinds of radishes, peel and cut into strips, add salt and marinate, sauce ingredients: millet pepper, ginger, garlic, rice vinegar, sugar, light soy sauce, brine, radish and sauce all put in a sealed jar and wait for one night to eat.

Ingredients: 3 white radish.

Carrot 1 stalk.

Pickled pepper 1 2 bottles.

Ginger piece. White vinegar to taste.

Salt to taste. Sugar to taste.

Preparation of kimchi radish.

1. Wash the white radish, scrape the skin, cut it into small pieces about one centimeter wide and about three centimeters long, wash the carrot and cut it into small pieces. Finely slice the ginger slices.

2. Put the cut white radish and carrot into a pot, put an appropriate amount of salt, mix well, cover it with plastic wrap, and leave it overnight.

3. After a night of pickling, the red and white radish has a lot of water, pour out the water, and then rinse it a few times with water, so that it is not salty.

4. Control the moisture of the red and white radish, pour the bottled pickled pepper into the radish with water, and put the ginger shreds into the radish.

5. Stir the red and white radish, pickled pepper, and shredded ginger evenly, add an appropriate amount of white vinegar, add an appropriate amount of sugar, and then stir well.

At this point, you're done, and the sweet, sour, refreshing and appetizing radish kimchi is ready. It is best to keep the prepared kimchi in a glass container and put it in the refrigerator to prevent over-fermentation. When eating noodles or rice porridge, it is best to serve it with some kimchi.

You can try it, it's really easy.

Kimchi production method: 1. Materials: The main ingredients are cabbage and carrots, and the auxiliary materials are dried chili peppers, Sichuan peppercorns, sugar, balsamic vinegar and salt; 2. Wash the cabbage, peel and wash the carrots, and cut into diamond-shaped slices; 3. Boil the water in the pot, add salt, blanch the carrot slices for a while, and remove them; 4. Turn off the heat and blanch the cabbage until it changes color, remove it, and put it in cold water with the carrot to cool; 5. Put the pot on the fire, fry the paste peppercorns and dried peppers; 6. Pour in the drained cabbage while it is hot, add three spoons of balsamic vinegar, three spoons of sugar, one-third spoon of salt, fried chili pepper and Sichuan pepper; 7. Mix well, wrap with plastic wrap and put in the refrigerator to refrigerate.

I hope mine is helpful to you and I wish you a happy life!

Ask what to do with sauerkraut.

1.Pick off the green cabbage leaves one by one, wash them, dry them, spread a layer of greens in the sauerkraut machine container, sprinkle a little salt, and stack the greens layer by layer.

2.Dissolve the remaining salt with an appropriate amount of cool boiling, pour it into a container, and continue to add water until it has just submerged the greens. Sprinkle with a handful of peppercorns.

3.Put the plastic board of the nine-square grid on the greens, and then put the plastic plate that can be folded into a sloping roof on top and clamp it. Cover the lid, carry the handle, put it into the sauerkraut machine, close the lid, and poke the sauerkraut function.

4.Three days have passed, and the countdown is over. Uncover. The lid of the container is filled with water droplets. Raised to see, the leaves are yellow, and the taste of sauerkraut wafts out, faint.

5.After 140 hours, when the lid is lifted, the sour smell wafts out. Look at this dish again, it's also a little so soft and slightly transparent. It's almost ready to eat.