Homemade kimchi method, homemade kimchi method steps

Simple and delicious kimchi, you should definitely try it.

Two days ago, I was able to buy a glass jar on the street, and this glass jar has been sitting in my house for almost half a month. When I have time today, I plan to use this glass jar to soak some kimchi. In the summer, I like to make some kimchi by myself, and every time I eat, I get a small plate of kimchi, which is really appetizing.

Let me take you to learn how to make kimchi today.

1. First of all, prepare a large iron basin, in which we must first clean it with water and add dish soap to ensure that there will be no cooking oil in the iron basin. Then, we have to prepare the right amount of kimchi ingredients, I prepared a carrot today, and an onion, and some celery, pepper, and ginger.

2. We must clean all the ingredients when we prepare them, and when cleaning, we must clean them several times to ensure that the impurities in the ingredients are completely cleaned off. Otherwise, the taste of the kimchi will be affected, and when you clean the onion, cut the onion into chunks and the garlic into slices.

3. For clean ingredients, we need to dry the moisture on the surface completely. After the ingredients are dried, prepare 10 pieces of rock sugar and add them to the glass jar, which should be cleaned with water in advance and dried with water. If there are impurities in the glass jar, it will make the kimchi bloom, so the glass jar must be cleaned.

4. Prepare a small bowl, we should add an appropriate amount of salt to the small bowl, about 30 grams of salt, and then add half a bowl of white vinegar to the salt we have prepared, and then add some star anise, Sichuan pepper, and bay leaves to soak for 15 minutes. By blending these ingredients, you can get the marinade for pickling kimchi.

5. Finally, we also add all the prepared kimchi ingredients to the glass jar and pour the prepared marinade into it. Then you need to prepare an appropriate amount of cold white water and pour it into a glass jar, submerge all the ingredients, and cover the lid, let the ingredients be sealed and marinated for a few days, and you're done.

That's all for the above kimchi making, there are many ways to make kimchi. But my method is the simplest and doesn't have much skill. So, when it comes to making it, just follow my steps and you will be able to make delicious kimchi too.

Ingredients: 100 grams of kimchi salt, 500 grams of cool white boil.

Excipients: 20 grams of dried chili pepper, 20 grams of dried pepper, 10 grams of sugar, 10 grams of brown sugar, 30 grams of ginger, 30 grams of garlic, appropriate amount of old kimchi water, 30 grams of liquor.

Steps: 1. Prepare all raw materials in advance, and all raw materials must be cleaned in advance to control the moisture, so as to avoid the jar from blooming (growing white foam). A jar of good kimchi water, the brine is cool, with a unique aroma of lactic acid.

2. White sugar and brown sugar are to enrich the flavor of kimchi and give kimchi a slightly sweet feeling. The purpose of putting baijiu in kimchi is to help ferment, but the amount should not be too much, otherwise it will obscure the taste of kimchi. There are many types of salt, such as lake salt, well salt, sea salt, iodized salt, etc., and it is best to use special kimchi salt when making kimchi, which does not contain iodine and can promote the fermentation of lactic acid.

3. If there is old kimchi water, it is best to speed up the fermentation of kimchi (it is estimated that there are many of them, it doesn't matter if you have them next time).

4. Pour kimchi salt, dried chili, dried pepper, sugar, brown sugar, ginger, garlic, old kimchi water, liquor, and vegetables that control the moisture in advance into cool boiled water and stir well, and place them in a ventilated and cool place.

Steps to make homemade kimchi.

1.Find a clean, waterless and oil-free small jar, cut the radish into strips and put it in, the first can of pickled kimchi must be pickled with white radish, soak for 5-7 days, make the kimchi water well, and then you can pickle other vegetables at will, soak for 2-3 days and it will be sour and edible.

2.Cut the ginger into cubes, put the whole garlic in it, and put the star anise and peppercorns in the jar.

3.Add the cool white boil, the radish is not over, add the high white wine and salt, the salt is slightly saltier than the usual stir-fry. Then cover the lid and put it in the refrigerator to refrigerate, let it ferment slowly for 5-7 days, taste the radish and feel that the acidity is enough.

The first jar of radish is used to make kimchi mother water, and the soaking time is long, so it is soft, and it is usually not eaten, and the radish is taken out and thrown away, and the second can is directly soaked in the kimchi water, and it can be eaten after soaking for 2-3 days at this time.

4.This is the capers soaked in the back.

5.Chop it and put 2 dried chili peppers and fry it, it is really fragrant with rice or mixed noodles, unlike the capers sold outside, which are dead salty, or made into meat foam and fried capers

1. Select 2 fresh white cabbages about 5 catties, divide them into pieces after washing, touch the salt, and then press them with a flat weight, which is done to make the salt more uniform (sprinkle salt roughly evenly when laying a layer of cabbage, sprinkle as much as possible, and turn it up and down once after an hour (you can taste the saltiness, if it is salty, remember to rinse it with water at this time); After marinating for 6-7 hours, rinse with water and put on a cold dish net to control the water for 3-4 hours (Figure 2).

3. In the process of waiting for the cabbage to dry up, start to prepare the ingredients for the hot sauce (as shown in Figure 3): 2 spoons of sugar, finely shredded green onions, 1 bag of chili noodles, 3-4 taels of ginger and garlic paste, 3 taels of carrot puree, 2-3 crystal pears cut into puree, 1 bottle of oyster sauce (I really didn't find Wuhan ** selling fish and shrimp sauce, so I used oyster sauce instead.) However, fish sauce can now be purchased directly online).

5. Spread the prepared hot sauce evenly on the water-controlled cabbage one by one, then put it in the crisper layer by layer (as shown in Figure 5), seal it with plastic wrap, and then cover it and put it in the refrigerator. After leaving it overnight (out of the water), it is ready to eat.

Precautions: 1. It is very important to choose cabbage. Any cabbage with yellow and black leaves cannot be wanted, and must be discarded. Not only are those slices not good, but they will also spoil the taste of the whole plate of spicy cabbage;

2. When salting cabbage, you must pay attention to touching the salt with your hands, beginners can't hold the measurement of sprinkling salt, so you have to touch the salt with your hands, and don't be too thick or too thin when touching the salt;

3. Pressurized cabbage can be spread with a clean cloth on the cabbage with even salt, and then evenly pressed with a bowl and saucer;

4. When adjusting the hot sauce, it is better to adjust a little more, if the sauce is not used up, it can also be used for stir-frying, or it can be used to make hot sauce soup, hot sauce fried noodles, etc., which is very fragrant.

Ingredients: 1 cabbage, 1 carrot, 25 dried chilies, 30 white peppers, 400 ml of white vinegar, 350 grams of sugar, 5 grams of salt, 1 small piece of ginger, 3 bay leaves.

1. To boil kimchi water, first put dried chilies, bay leaves, ginger slices, white peppercorns, salt in the pot, and pour in the water that has not covered the ingredients.

2. Bring to a boil over high heat, boil until the liquid of kimchi water turns yellow, turn off the heat and remove the bay leaves, white peppercorns, and let cool for later use.

3. Leave only the cabbage heart part and tear it into slices by hand. Blanch in boiling water and remove.

4. Cut the carrot into oblique slices, and also blanch them in boiling water and remove them.

5. Pour kimchi water into a kimchi jar and add 350 grams of sugar.

6. Pour in vinegar.

7. Stir well so that the kimchi juice is ready.

8. A layer of cabbage and a layer of carrots are neatly stacked, and remember to press the porcelain by hand.

9. Put it in a dark place, put it in a cool place if the room temperature is high, and marinate it for 20 days before eating.

10. Finished product.

Korean Kimchi Recipe:

Ingredients: 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.

Production process: 1. After removing the roots and Laobang of the cabbage, wash it with water, drain the water, cut it into 4 cloves with a knife, put it in a basin, and sprinkle it with salt for 4 5 hours. Remove the roots, whiskers and skin of the radish, cut it into thin slices and marinate it with salt.

Peel the apples and cut them into slices; Finely chop the green onion and mash the garlic.

2. Drain the pickled cabbage and radish from the pickled water and put them into the jar. Mix all the seasonings such as apples, pears, and beef broth and pour them over the cabbage, and the marinade should be submerged with the cabbage, and the top should be pressed tightly with a clean weight to make the cabbage sink. The 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.

Nutrition of Korean Kimchi.

Eating kimchi can promote the absorption of nutrients, eating kimchi prevents diabetes, diabetes can be divided into two types: insulin-dependent and non-insulin-dependent. Studies have shown that certain lactic acid bacteria and their metabolite, lactic acid, have a preventive effect on both types of diabetes in the body.

Eating Korean kimchi improves intestinal function. One of the metabolic end products of lactic acid bacteria fermentation is lactic acid, the accumulation of lactic acid leads to a decrease in intestinal pH, which can have a wide range of inhibitory effects on many G+ and G- bacteria, that is, strong antibacterial effect, etc., which plays a role in cleaning the stomach and intestines of the human body, it promotes the secretion of gastrointestinal protein decomposition hormones, adjusts the distribution of microorganisms in the intestines, and balances the distribution of microorganisms in the intestines, thereby improving intestinal function.

Teach you how to make kimchi crisp and refreshing.

Sichuan kimchi can be eaten in two hours.

Simple and delicious kimchi, you should definitely try it.

Homemade pickles.

Ingredients] cabbage (appropriate amount).

Seasoning] ginger (to taste), dried chili pepper (to taste), Sichuan pepper (to taste), cold boiled water (to taste), salt (to taste).

Kitchen utensils [steps].

1. Wash and dry the cabbage, and wash and drain the bottle of kimchi.

2. Stuff the cabbage into the bottle, add cold boiled water, salt, pepper, dried red pepper, ginger slices, tighten the cap and seal and marinate.

3. Now in winter, it looks like it has been marinated for more than 10 days.

4. After marinating for more than 20 days, the color turned yellow.

5. Take as you eat, take out a small piece with clean chopsticks.

6. Cut into shreds and make a plate of shredded pork with kimchi and flour.

Tips] 1. The water of kimchi must not be cooked.

2. The container of kimchi should be clean and water-free, and clean chopsticks should be used every time you pick up vegetables.

3. The soaked water can be used repeatedly, if it is not enough, you can add cool white boiling, add an appropriate amount of salt, and the taste will become more and more mellow.

How to make kimchi Sichuan kimchi appetizing, rice, can be eaten directly or used as a seasoning, easy to make, fast and cheap, why not do it yourself to pickle a jar?

The production method is very simple, and it is described as follows:

Materials required: a kimchi jar (there is a rim on the top, which can be filled with water, and the upper edge of the jar is filled with water, and the water can not be lacking in order to play the role of sealing), sorghum liquor, Sichuan pepper, chili pepper, big material (that is, star anise, also called anise), rock sugar, salt.

The specific production method is as follows:

1. Cultivate kimchi fermentation bacteria.

1) First put some peppercorns in cold water, an appropriate amount of salt, and then bring the water to a boil. The amount of water should be about 10%-20% of the capacity of the jar, not too much.

Put a little more salt than usual when cooking, and it will stop when it feels salty.

Put about 20 to 30 peppercorns, try to put as many as possible, so that you can soak a very fragrant dish.

2) After the water is completely cooled, pour it into the jar, and then add one or two sorghum wine (the large jar can be added appropriately).

Other wines are not good, kimchi mushrooms are actually from sorghum koji, and wine is often added.

3) Put green peppers (the kind of dark green peppers that are long and firm, very spicy, and used for seasoning) and ginger to increase the flavor of the dish. And these two dishes should be kept in the jar all the time, they have the effect of enhancing the flavor.

2 After 3 days, you can pay attention to careful observation to see if there are bubbles forming around the green pepper, at the beginning it is one or two very small bubbles, and it is almost invisible if you do not pay attention to observation. If there are bubbles, even if it is a bubble, it means that the fermentation is normal, and after the green pepper is completely yellow, let it be left for another 2 to 3 days, and it is done!

4) The original juice of the kimchi is made in this way (the kimchi mushroom is cultured).

Kimchi is an anaerobic bacterium, so it is important to pay attention to the sealing of the mouth of the altar. Kimchi has an antibacterial effect as it ferments. Lactic acid bacteria are produced during the fermentation process, and the sour taste is developed as the fermentation matures, which not only makes the kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.

Teach you how to make kimchi crisp and refreshing.

1. Sichuan-style kimchi.

1 Wash the vegetables and dry them (there are microorganisms in the raw water that make the kimchi rot).

2 Boil peppercorns, chili peppers, fennel seeds, and bay leaves in white water and pour them into the kimchi jar. Leave 4 to 1 leeway, give the vegetables and ferment the bubbles.

3 Crack the ginger and garlic and put it in the pickle jar. Be careful to avoid raw water as much as possible.

4 Stuff the clean vegetables into the jar and stuff it to about an inch at the mouth of the jar, so that the water can cover the vegetables.

5 Cover the lid and pour some white wine, or cold water, into the recesses of the jar. Helps seal.

6. Put it in a place that is not directly exposed to the sun and 10--20 degrees Celsius, and ferment for more than 10 days, during which the mouth of the altar will bubble from time to time. If the temperature is too high, it is easy to deteriorate. If it's too low, it's hard to ferment.

If it's winter and it's not enough to keep it indoors, extend the fermentation time. Until you smell the sour aroma and the unique flavor of fermentation, you can do it. If you can't eat it, put it in the refrigerator.

2. Korean spicy cabbage: Sweet and sour, refreshing and appetizing, just don't eat too much on an empty stomach.

Now South Korea is more popular, in fact, the approach is much the same. To pay attention to it, it is to add fruit and honey, and it is much more affordable to make it yourself than to sell it)

Suitable vegetables: Chinese cabbage (leaves can also be used, but the texture is not crispy).The building mainly makes cabbage, and my family hasn't tried it yet.

1 After washing the cabbage, cut it into small pieces suitable for the mouth, rub a small amount of salt grains on the vegetable top, and let it sit for about two hours to allow the water to analyze a part. Be careful not to put too much, otherwise the dish will not be crispy.

2 Ingredients: Ginger, garlic and onion minced. Chili sauce, orange peel (lemon peel, yuzu peel are fine, just for the aroma of the dish), apples, pears, honey. Mix it all together. All the ingredients can be added according to your taste.

3 Place the processed vegetables and ingredients in a clean kimchi jar. Seal with liquor or water.

The flavor of fermentation, according to my own experience, is about 10 degrees, and after 20 days, it is very authentic. If the temperature is a little higher, it will develop faster, but the sour feeling is not so sour.

Note that the fermented dishes have the most nitrite on the 7th day, so it is better to wait for 10 days before eating.