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

Cuisine: [Pickled cabbage].

Ingredients]: cabbage, salt, minced garlic, millet spicy, white wine, balsamic vinegar.

Sugar. Methods and Steps].

1. First of all, we have to go to the market to buy an appropriate amount of cabbage, the cabbage I bought today is about 5 catties. When buying cabbage, be sure to see if it is fresh, if the cabbage is not fresh, don't buy it, such cabbage is not suitable for making pickled cabbage.

2. After cleaning, we have to divide it into 4 pieces, and then divide it into 4 cloves. Then we need to prepare a large basin of water, add two tablespoons of salt to it, mix well, and soak the cabbage in the salt water for 10 minutes.

Use salt water to soak the cabbage, and the eggs in the cabbage can be soaked out. In addition, salt water also has a good decontamination and sterilization effect, which can make the impurities in the cabbage more clean, and even the pesticide residues on the surface of the cabbage can be better cleaned.

3. After soaking, we should put the cabbage under running water, rinse it twice, and rinse it well. Then put the cabbage on top of the strainer, dry the moisture on its surface, and then cut the cabbage into shreds and put it in a large pot for later use.

After cutting the cabbage, we also add two tablespoons of salt to it, stir it evenly with our hands, and let it stand for 10 minutes to kill the excess water in the cabbage. If there is too much water in the cabbage, it will lead to the phenomenon of raw flowers during the pickling process, and the storage time of the cabbage will be reduced.

4. Prepare an appropriate amount of millet spicy and some garlic, clean it, chop it into minced pieces, and put it in a bowl for later use. After the cabbage is pickled, we have to pour out the pickled water and squeeze the cabbage vigorously to squeeze out the water that is not pickled in the cabbage.

After squeezing out the water, put the cabbage into a large pot again, and then pour the prepared minced garlic and spicy millet into the cabbage. At the same time, add a spoonful of salt, two spoons of sugar, and finally add three spoons of balsamic vinegar, and mix evenly with your hands.

5. After grabbing and mixing the cabbage evenly, we must prepare a clean glass bottle, remember that it must be water-free and oil-free. Then grab all the cabbage into the glass bottle and press it tightly with your hands.

Finally, we need to pour a small spoon of white wine into the surface of the cabbage, so that the cabbage can avoid bacteria from invading the cabbage during the pickling process. Finally, just cover the lid and seal it, marinate the cabbage for more than 4 hours, and then it is ready to eat.

Cut cabbage into pieces, cut carrots into strips, cut white radish into strips, add star anise, seasonings and rock sugar to the pot, sprinkle some salt, pour water over medium heat and boil, turn off the heat to cool, prepare a jar, put cabbage in it, put carrot pieces, white radish pieces, red pepper and green pepper, pour water into the jar and stir evenly, and finally seal the mouth, cover the mouth of the altar, pour water around the mouth of the altar to prevent air and bacteria from entering.

How to marinate kimchi and ingredients.

Ingredients: 1 cabbage, 1 carrot, half a white radish, rock sugar, 3 red peppers, 3 green peppers, bay leaves, star anise, cinnamon, cooking wine.

How to pickle kimchi:

1.Cut the cabbage into cubes, cut the carrots into strips, wash the radishes and cut into strips.

2.Add star anise, seasonings and rock sugar to the pot, sprinkle some salt, pour in an appropriate amount of water, boil over medium heat, turn off the heat and cool.

3.Prepare a pickle jar and put the cabbage in it, then add the carrot cubes, white radish cubes, red peppers and green peppers.

4.Pour the cooled water into the jar and stir well with chopsticks.

5.Finally, seal the mouth of the altar and pour water around the mouth of the altar to prevent air and bacteria from entering.

Tips: The jar for pickling kimchi must be oil-free and water-free, cleaned and dried.

To make kimchi, be sure to choose kimchi salt, salt that does not contain iodine.

Here's how to make kimchi with cabbage: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. In winter, it is pickled for more than 10 days, and the color turns yellow after more than 20 days.

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

5. Cut into shreds and make a plate of shredded pork with pickle and flour.

Wash and drain the water, put a little pepper in the pot of boiling water, put some dry red pepper if you like to eat spicy, pour it into a clean container after cooling, put it into the drained cabbage, salt, sugar, and put some white vinegar in turn if you like to eat sour.

The cabbage is divided into slices or blocks of appropriate size, and after cleaning, you can dry it first, and the water on the surface is evaporated, and it is directly placed in the kimchi jar, and it can be flooded with acid water.

The steps of how to make kimchi from cabbage are as follows:1. Put sugar in the water and stir until it boils and dissolve, add vinegar and stir, turn off the heat and let it dry.

2. Wash and tear the cabbage, cut the carrots into strips or slices, and cut the garlic and chili peppers.

3. After the salt is completed, let it stand for more than half an hour, and turn it over twice from time to time.

4. When the juice is finished, start squeezing the water and rinse it again. After rinsing and squeezing the water, the cabbage and carrots are scooped into the small red pepper, pickled pepper, Sichuan pepper, and garlic slices and shaken evenly. Put them in a sealable container, add the sweet and sour water that has cooled in the first step, the water must be submerged in the kimchi, and wait for a day to be sealed.

Here's how to make authentic cabbage kimchi:

Ingredients: 1 cabbage, 10-30 dried red peppers, 10 peppercorns, 80 grams of white vinegar, 300 grams of purified water, 20 grams of xylitol, 40 grams of salt, 10 grams of liquor.

Steps: 1. Cut the cabbage into thick shreds and mix well with all the ingredients (note: the garlic and ginger in the picture above are my use, don't put them) and mix a few times every half a small Jane rent.

2. After repeating three times, the basic dish will become less and softer, and it can be packed in the soup bowl as shown in the picture above.

3. Cover the lid with a fresh-keeping seal and put it in a cool place, four days in spring and autumn, two days in summer, and five days in winter.

4. Before eating, gently squeeze the water dry, heat the oil in the pot, pour in the kimchi, add some chicken essence, stir-fry quickly over high heat, and then you can use it as a meal or stir-fry.

The steps to make cabbage kimchi home are as follows:

Preparation: a cabbage, a carrot, a few spicy millet, a bottle of pickled pepper, a little salt, a little white vinegar, a little peppercorns.

1. Take three disposable water cups, pour one into white sugar, and the other two into white vinegar.

2. Pour the sugar into the oil-free milk pot, add more water and melt it.

3. Put it in a pot and boil, don't put white vinegar for the time being, and pour in white vinegar after letting it cool carefully.

4. Slice cabbage, cut carrots into small slices, add three spoons of porcelain spoons for eating, add more salt at this time, and mainly let the vegetables marinate out of the water.

5. After standing for 20 minutes, the cabbage comes out of the water, grab the clean water with your hands, rinse the two with cool boiled water, and dry it with your hands.

6. Pour the white vinegar into the white sugar water, pour a cup of white vinegar water, practice has proved that the white sugar and white vinegar are one to two, and add a spoonful of salt.

7. Pour the mixed water into the bottle of cabbage, pour one-third of the pickled pepper, even the pickled pepper juice should be poured, put in a little pepper, and put in the millet spicy.

Add vinegar, ginger and other seasonings to the kimchi jar and marinate tightly.

Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, and can prevent arteriosclerosis, help digestion, prevent constipation, prevent cell aging, reduce cholesterol, and anti-tumor.

Ingredients: Just use cabbage. (Cabbage, carrots, young beans, peppers, celery, kidney beans, lettuce, cauliflower and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi).

Ingredients: salt, ginger slices, Sichuan pepper, bay leaves, star anise, cloves, angelica. garlic, green onions, white vinegar, fresh red pepper (extra spicy) or pickled pepper (wild pepper); White sugar, highly liquor.

Kimchi jars (or large bayberry wine glass bottles) are commonly used as a protrusion of the mouth of the jar, and there is a circle of concave trays (i.e., sinks, which can hold water) around the mouth of the jar, and the jar that can be sealed by buckling the bowl can be buckled, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a large amount of lactic acid. If it is not replaced, it is required that the container mouth is large and airtight, and it is not breathable. (Cover with plastic wrap and seal).

Production steps: At room temperature around 15 degrees or below is a good day to make. Leave at room temperature for about 10 days. The most suitable temperature for lactic acid bacteria to propagate is 0-20.

Choose cabbage, round, large, heavy. The figure leaf is broken.

2.Sprinkle the cabbage in moderate pieces (it is best to use a figure, the size is arbitrary); Rinse with tap water and air dry.

3.Kimchi salt: Boil the water and turn it on the heat.

Add salt (i.e. salt without iodine) (add 80 grams of salt per 1 kg of water) to dissolve, put an appropriate amount of ingredients (ginger slices, pepper, bay leaves, star anise, cloves, angelica, green onions), and after the brine is completely cooled, pour the kimchi jar (3 5 of the jar is appropriate).

Then add four small sachets of garlic, three-quarters of a bottle of white vinegar, fresh red pepper (extra spicy) or pickled pepper; a teaspoon of sugar; (The kimchi water is salty and can be tasted a little salty, if it is light, it will not be able to absorb the flavor), and then put in the vegetable pieces. The brine is flat with kimchi, and cold water and white vinegar are added when it is not enough. Finally, when sealing the mouth of the altar, use high liquor.

It is best to use cold water to make brine, not squeamish, not easy to mold flowers).

4.Use special chopsticks to eat kimchi, and do not bring oil to avoid oil and raw water from entering the jar. If you find that the kimchi is soft and smelly, it has deteriorated and cannot be eaten.

Characteristics: fragrant, crisp and delicious, diverse colors, salty and sour and palatable. One plate is kimchi and the other is peanuts. Sauerkraut is made differently from kimchi and should not be confused.

1. Ingredients: 1 cabbage, carrot, appropriate amount of garlic, chili pepper, sugar, white vinegar, salt.

2. Do not wash the cabbage first, remove the dirty leaves on the outer layer of the sedan chair, dig out the cabbage sum with a knife, and then remove the leaves by hand and tear them into about 5 cm wide.

3. The vegetable stalk is the most delicious, don't throw it away, just thin it with a knife.

4. After processing, put all the carrots in a basin or plastic bag, about eight minutes full, and then peel and graze the carrots and put them in.

5. Sprinkle with salt, grasp the bag and shake it to make the salt even, leave it for 5 minutes and shake it again. If it is a pot, mix it well with your hands.

6. Winter vegetables have a good taste, about 20 to 30 minutes of salting; In summer, vegetables are hard, at least 1 hour should be salted to let the cabbage out of the water, the amount of salt will affect the water time, so don't marinate for too long, the leafy vegetables will be soft and sleepy and too salty.

7. Wash the salted cabbage with cold boiled water and squeeze out the water as much as possible.

8. Wash the garlic and chili peppers with cold boiled water, then put them into the jar with white sugar and white vinegar, add cold boiled water to 1 3 of the jar, stir the sugar evenly, try the taste, it must be a little sour and sweet.

9. Stuff the cleaned cabbage into the jar, and the sweet and sour water must be submerged over the cabbage. Cover and put in the refrigerator for more than half a day before serving.

10. When eating, use a drying utensil to hold an appropriate amount, and then mix a little sesame oil to make it more delicious.

1. 6 kg of cabbage, a handful of Sichuan pepper, 20 garlic, 1 kg of tender ginger, 10 green and red peppers, 50 grams of salt, and an appropriate amount of high liquor.

2. Description: When making kimchi, you can add some garlic, ginger, green and red peppers, etc. to soak together, so that the flavor is better. Of course, you can also add other vegetables to the soak. But be careful not to soak eggplant, cowpeas, etc., because these dishes are prone to spoiled salt water.

3. A kimchi jar, description: If there is no kimchi jar, you can find a glass jar or a larger glass bottle.

4. Put the salt in a pot and fry for 2 minutes, add an appropriate amount of water, boil and cool for later use. This water is used for pickles, and the exact amount of water is estimated based on the size of the jar.

5. Wash the cabbage and cut it into pieces. Peel the garlic into cloves. Ginger cut into cubes. Wash the green and red peppers. Then dry these things well and without raw water.

6. Clean the kimchi jar, scald it with boiling water, sterilize it, and then turn it upside down and let it dry naturally.

7. After the jar and the vegetables ready to be soaked are dried, put all the vegetables into the jar, pour in the salted water that has been boiled in advance, and then press a clean weight on the vegetables to prevent the cabbage from coming out of the water.

8. Sprinkle the peppercorns into the pickle jar, then pour in a little high liquor, seal and place in a cool and dark place. If you are using a glass bottle, it is best to cover it with a black cloth and keep it out of sight.

9. Under normal circumstances, it can be eaten after 7 to 8 days of sealed fermentation. When eating, take it out and mix it with some chili oil to make it even more perfect.

It's very simple, prepare a jar or a container that can be sealed, boil the water that can fill about half of the container, and the pot with the right to boil water can not have oil and water should not be stained with oil. Add salt to the water until it tastes salty but doesn't feel salty, you can adjust it according to your own taste, put a few red peppers and a pinch of peppercorns, and put some high liquor to make the water not easy to spoil. Pour the mixed water into the container after cooling, the container containing the water must not have oil and raw water, and the washed vegetables must be dried to control the dry raw water, and the amount of vegetables should be soaked in water at most to cover it.

After the dish is placed, seal and soak for about three days, open it to see that the color turns yellow and you can eat it, as long as you pay attention to the raw water and oil to not let the water spoil, you can also cycle the vegetables into the bubble later. In addition to cabbage, there are also Chinese cabbage, radishes, and cowpeas are very delicious when soaked, and the pickles I made myself are very refreshing and delicious, and the family will definitely like it if you learn to do it If it is helpful to your family, remember to be satisfied, hehe