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

With the gradual improvement of living standards, people's dietary conditions are gradually improving, and some high-fat foods are often put on people's tables. People who spend a lot of time wandering between wine and meat sometimes want to eat a refreshing vegetarian meal, so some kimchi has become their favorite side dish. Some people want to try to make some kimchi by themselves, and Chinese cabbage has become their first choice, but what can be done to make cabbage kimchi more delicious?

Preparation of cabbage kimchi.

Main ingredients: 3 Chinese cabbage, 2 white radish.

Ingredients: 1/2 packet of chili powder, 5 green onions, about 2 tablespoons of ginger puree, about half a cup of garlic, 1 teaspoon of sugar.

Method: 1. Cut the Chinese cabbage into medium pieces and soak it in salted water for about half a day

2. Grate the radish and cut the green onion into sections.

3. Drain the Chinese cabbage in a large pot, add shredded radish, green onion, ginger, garlic, sugar and chili powder and mix well.

4. Put it in a crisper box, put it in the refrigerator for about one night (out of water), and take out some when eating, pay attention not to get raw water.

Note: 1. In winter, it must be stored for about a whole day, that is, after the water comes out, it can be put in the refrigerator.

2. Chili powder is specially made in South Korea and is not available in Taiwan, but it can be mail-ordered.

3. The cooked kimchi can be boiled kimchi noodles, kimchi hot pot and kimchi dumplings.

On a hot summer day, you often don't want to eat, so grab a plate of refreshing and delicious kimchi to make you forget about the greasy diet and work up your appetite to ensure that you can eat an extra bowl of rice. Other meals made with kimchi as an auxiliary ingredient make it even more delicious. Buy a Chinese cabbage and try to make it, so you can try more delicacies!

Cabbage is very easy to make kimchi, first of all, you have to buy the kind of home-grown cabbage, because it is not fresh.

And then to buy the seasoning packets for kimchi online, it has ready-made kimchi packets.

After that, just follow the method on Kuaishou, which is delicious and healthy.

Preparation of cabbage kimchi.

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.

Method: 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.

You have been arranged by your parents since you were a child, and now that you have mixed into society, what can you do alone? Especially eating, can you solve it yourself? You may be able to eat out every day, but this is not only a waste of money, but also ruins your health.

So, at a young age, you should learn to cook for yourself. So, now let's take a look at how to make cabbage kimchi.

Take the cabbage and cut it into strips, wash it, sprinkle it with salt and marinate it overnight.

Prepare the Chinese cabbage.

3.Put water in a pot, add Sichuan pepper, star anise, salt, ginger slices and bring to a boil, turn to low heat for 5 minutes.

4.The pickled cabbage gang will come out with a lot of water, and the water will be poured out.

5.Wash the jar and rinse it with white wine to avoid raw water.

6.Put the water and cabbage in the jar, seal it with water, marinate it for two days and eat.

Leaving your mother's swaddling clothes, it doesn't seem very realistic to ask you to cook and cook alone. But now that you know how to make cabbage kimchi, you can really make it with your hands, which is not only delicious, but also very healthy.

Teach you how to make kimchi crisp and refreshing.

The cabbage is cut and then salted to get out of the water, then drained and refrigerated with chili sauce (homemade) and served after three to five days.

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.

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.