How to make cabbage kimchi how to eat it

Cabbage pickles.

Cabbage kimchi is a delicacy, the main ingredients are cabbage, and the auxiliary ingredients are shallots, onions, garlic paste, coarse salt, chili powder, sugar, white vinegar, salt, carrots, etc. Cabbage kimchi belongs to the pickled vegetables and kimchi categories.

Chinese name. Cabbage pickles.

Main ingredient. Cabbage (900g).

Classify. Pickles, pickles.

Ingredient. Shallots, onion, grated garlic (1 tablespoon).

Seasoning. Kosher salt (4 tablespoons), paprika (3 tablespoons - 5 tablespoons).

Fast. Navigation.

Method. Ingredients.

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

Method. 1.After removing the dirty outer layer of cabbage, dig out the cabbage sum with a knife, and then remove the leaves by hand and tear them into about 5 cm wide.

2.The stalks are the best, don't throw them away, just thin them with a knife. [1]

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

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

5.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 too salty.

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

7.Wash the garlic and chili peppers with cold boiled water, then put them in 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.

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

9.When eating, use a drying utensil to hold an appropriate amount, and then mix in a little sesame oil will be more delicious.

Ingredients: 5 carrots.

2 cabbages.

White vinegar to taste.

Water to taste Salt to taste.

Sugar: Appropriate amount.

Pickled peppers to taste (not required).

Preparation of cabbage pickles.

I chose two relatively large cabbages, did not wash them, and removed the bad leaves on the outside.

Cut the cabbage according to the grain, the rhizome is not easy to marinate thoroughly, and cut a few more knives.

<> sprinkle salt evenly, break each layer and sprinkle the salt evenly, leave it for 2 hours, and if you can't wait, you can turn it over and press it.

You can also add water to marinate overnight, which is easier to marinate thoroughly.

After marinating, squeeze out the water and control the moisture.

The secret pickled pepper is set aside, and you can not add it if you don't have it.

The seasoning ratio I use is:

White vinegar:sugar:water 1:1:4

It can be adjusted to your taste.

Bring water to cool after boiling.

Put the dried cabbage in a clean sealed box and put it away, and put in an appropriate amount of pickled pepper.

Pour the cooled sweet and sour water into the box, if you are not satisfied, you can add some white vinegar in an appropriate amount, cover the lid and put it in the refrigerator, and you can eat it the next day.

Kimchi is a type of vegetable that ferments after being stored for a long time, and in general, many vegetables and fruits can be made into kimchi. Kimchi is also very nutritious, the most suitable for making kimchi is cabbage, let's take a look at the practice of cabbage kimchi, follow me to see!

A variety of seasonal vegetables can be made into kimchi, which is common'There are cabbage, cabbage, peppers, and carrots, which are all kinds of raw materials for making Chinese kimchi, and you can also put some other seasonings according to your preferences when making kimchi.

Ingredients: cabbage (900g).

Seasoning:

Shallots, onion, grated garlic (1 tablespoon), coarse salt (4 tablespoons), paprika (3-5 tablespoons), fish sauce (5 tablespoons), sugar (1 tablespoon), ginger powder or ginger puree (1 3 tablespoons), half a medium onion, and 1:1 amount of shallots.

Method: 1. Remove the roots of the cabbage and cut it into slices;

2. Add 4 tablespoons of coarse salt to half a bowl of water, stir slowly until it melts, preferably completely, and the flavor is more even;

3. Add the salted water to the chopped cabbage, mix slightly and marinate for 1 and a half hours;

4. Prepare green onions, onions, and garlic during the period;

5. Rinse the pickled cabbage twice with water and drain it for about 20 minutes;

6. After draining the water, add chili powder, fish sauce, garlic paste, sugar, ginger powder, and mix well with disposable gloves;

7. After the seasoning is mixed, add the green onion and onion together and mix patiently;

8. After mixing, let it be at room temperature for half a day and then put it in the refrigerator.

Korean kimchi

1. Kimchi is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. The main ingredient is lactic acid bacteria, which is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than 10 kinds of amino acids required by the human body.

2. Korean kimchi has all five flavors after eating, can be accompanied by rice, can be accompanied by wine, easy to digest, refreshing appetite, can not only provide adequate nutrition, but also prevent arteriosclerosis, reduce cholesterol, eliminate excess fat and other diseases.

3. Due to the geographical location of South Korea, the winter is cold and long, and there are no fruits and vegetables, so Koreans use salt to pickle vegetables for winter. There are more than 200 kinds of Kimchi, all kinds of vegetables can be pickled into kimchi, and even fruits, fish, meat, etc. can be pickled into various styles of kimchi.

Everyone knows the practice of cabbage kimchi, kimchi can be a good appetizer, and those who like to eat kimchi may wish to take a look at today's introduction, maybe they can also make a delicious kimchi.

Kimchi is a kind of dish that can be stored for a long time and fermented, generally speaking, as long as there are vegetables or fruits with crude fiber, they can be made into kimchi, the following is my collection of cabbage kimchi practices, I hope it will help you!

Preparation of ingredients

Shallots, onion, grated garlic (1 tablespoon), coarse salt (4 tablespoons), paprika (3-5 tablespoons), fish sauce (5 tablespoons), sugar (1 tablespoon), ginger powder or ginger puree (1 3 tablespoons), half a medium onion, and 1:1 amount of shallots.

Methodological steps

1. First wash the cabbage, then remove the roots and cut it into slices for later use.

2. Add 4 tablespoons of coarse salt to half a bowl of water, stir slowly until it melts, preferably completely, and the flavor is more even;

3. Pour the salted water evenly on top of the cabbage, stir slightly, and marinate for about 90 minutes.

4. During the pickling process, cut the green onion into long sections, slice the onion, and chop the garlic into a puree.

5. Rinse the pickled cabbage twice with water and drain the water.

6. After draining the water, add chili powder, fish sauce, garlic paste, sugar, ginger powder, and mix well with disposable gloves;

7. After stirring well, add green onions and onions, stir well again, and let it sit at room temperature for half a day before serving.

Preparation of ingredients

1/2 cabbage, 1 carrot, 3 red peppers, 2 cloves of garlic, 100g sugar, 100g of white vinegar, 100g of salt, 300ml of water.

Methodological steps

1. Pour the water into the pot, add the sugar, bring to a boil until the sugar melts, turn off the heat, add white vinegar and 1 4 teaspoons of salt and mix well.

2. Tear the cabbage into large slices, peel and slice the carrots, dice the red peppers, and flatten the garlic.

3. Mix the cabbage with the carrots, sprinkle in salt and stir well, and marinate for 1 hour.

4. Rinse the pickled cabbage in cold water and drain.

5. Put the cabbage, carrots, peppers, and garlic in a clean container, and then put the sweet and sour sauce in.

6. After stirring well, cover the surface of the container with a layer of plastic wrap, put it in the refrigerator, and it can be eaten after a day.

As follows:

Ingredients: appropriate amount of cabbage, appropriate amount of salt, 4 garlic, appropriate amount of white vinegar, appropriate amount of sugar.

1. Prepare cabbage and garlic.

2. Tear the cabbage small by hand and add an appropriate amount of fine salt.

3. The water from the pickled cabbage becomes soft.

4. Drain the salted cabbage, wash it and then drain it for later use.

5. Press the garlic into minced garlic for later use.

6. Put the cabbage in a waterless and oil-free container, sprinkle with a spoonful of fine salt and garlic.

7. Put on the lid, shake it until it is evenly flavored, and then marinate it in the refrigerator for two days.

8. Take out the pickled cabbage, add an appropriate amount of white sugar, then add an appropriate amount of white vinegar, and mix until it is evenly flavored and ready to eat.

Hello, the ingredients needed for cabbage kimchi: 1 cabbage, 1 carrot, garlic, 3 red peppers, salt, white vinegar, sugar

Here's how. 1. Add 500 grams of water to the pot, pour in 40 grams of sugar and 15 grams of salt, stir and melt, boil over high heat and put aside to cool.

2. After the sugar water is cooled, add about 60 ml of white vinegar to taste, then you can taste the taste, and you can appropriately adjust the specific amount of sugar, salt and white vinegar according to your preferences. When the taste is adjusted, the kimchi juice is ready.

3. Rinse the surface of the cabbage with water, cut it in half and tear the leaves into small pieces. 1 carrot, peeled and cut into diamond-shaped pieces. Put them together, add the appropriate amount of salt according to the amount of dishes, mix well, and set aside to marinate for an hour.

4. Prepare garlic again, cut it into garlic slices, or crush it. Then prepare a few red peppers according to your ability to eat spicy peppers, and cut them into circles with an oblique knife.

5. Marinate the cabbage for an hour, and pour out the marinated water. Then add cool boiled water to wash off the excessive salt on the surface. If the cabbage is not very salty, the cleaning step can also be omitted.

6. Squeeze the cabbage dry and add the garlic slices and chili peppers. Then pour the previously made kimchi water into the ** pie, the amount of water is best not over the cabbage, or it is level with the cabbage, so as to facilitate the flavor of the ingredients. Seal with plastic wrap and refrigerate overnight before serving. Envy liquid.

Crispy, tender and refreshing, the sour and spicy appetizing kimchi is ready, super delicious, and the more you eat it, the more addictive it becomes.

Ingredients. <>

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500 grams of chicken feet.

Accessories. Cabbage.

Amount. Bell pepper.

Amount. Millet pepper.

Amount. Seasoning.

Salt. Amount.

Monosodium glutamate. Amount. Ginger. Amount.

Aniseed. Amount.

Pepper. Amount.

Rice wine. 1 scoop. Water. Amount.

White vinegar. Amount.

Sugar. Amount.

Fennel seeds. Amount.

Preparation of pickled cabbage.

1.Wash the chicken feet first, cut off the nails, cut them in half, and boil them in cold water to remove the foam (it is better to add ginger and rice wine to remove the fishy smell).

2.Wash the green peppers and cabbage and let them dry.

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3.Put the chicken feet in a pot, add ginger slices, a spoonful of rice wine, boil for about 15 minutes, and turn off the heat with chopsticks.

4.Soak in cold water to make the meat more elastic.

5.Remove and add the stuffed tanning blue, and drain the droplets slightly.

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6.Put in chicken feet, green peppers, cabbage in turn, and finally cover with two spoons of millet spicy, seal and put in the refrigerator for 8 hours. Without a kimchi jar, you can soak the boiled chicken feet in a seasoning mixed with white vinegar, salt, monosodium glutamate, sugar, Sichuan pepper, star anise, fennel, water for 8 hours.

Ingredients: cabbage, carrots, salt, garlic, sugar, ginger, chili sauce, sesame paste, green onions.

1. Remove the outermost layer of cabbage, wash it, and control the moisture.

2. Then tear it into small pieces, add an appropriate amount of salt, and marinate for a while.

3. Marinate for about 2 hours and pour out the water.

4. Then finely chop the carrots, garlic, ginger and green onions.

5. Then put the ingredients in the previous step into the blender, add sugar, chili sauce, and sesame paste.

6. Stir together with a hand mixer.

7. Then put the pickled cabbage into a clean scallop and pour the stirred sauce into it.

8. Rub a few times through the fresh-keeping bag, let the sauce and cabbage mix evenly, tie the bag tightly, and put it in the refrigerator for refrigeration.

9. Marinate for one day and serve.

Cabbage (900g).

Seasoning: shallots, onion, garlic grated (1 tablespoon), coarse salt (4 tablespoons), chili powder (3-5 tablespoons), fish sauce (5 tablespoons), sugar (1 tablespoon), ginger powder or ginger puree (1 3 tablespoons), onion half a medium size, and shallots 1:1.

Method: 1. Remove the roots of the cabbage and cut it into slices;

2. Add 4 tablespoons of coarse salt to half a bowl of water, stir slowly until it melts, preferably completely, and the flavor is more even;

3. Add the salted water to the chopped cabbage, mix slightly and marinate for 1 and a half hours;

4. Prepare green onions, onions, and garlic during the period;

5. Rinse the pickled cabbage twice with water and drain it for about 20 minutes;

6. After draining the water, add chili powder, fish sauce, garlic paste, sugar, ginger powder, and mix well with disposable gloves;

7. After the seasoning is mixed, add the green onion and onion together and mix patiently;

8. After mixing, let it be at room temperature for half a day and then put it in the refrigerator.