Ingredients: 1 cabbage (1 cup of large grain salt , 2 cups of water), 30 leaves of soursop, 1/3 radish, 100g of watercress.
Seasoning: 2 tbsp minced garlic, 1 tsp grated ginger, 1/3 cup shrimp paste, 1/2 cup chili powder, 1 tbsp sugar.
How to make:
l Cut off the thick stems of cabbage and unfold them, marinate in salt water for 1 hour, wash the leaves after they are soft.
2 Soursop leaves are washed with running water one sheet at a time.
3 Radish cut into thin julienne according to the length of cabbage, watercress also cut into segments according to the length of cabbage.
4 Make a sauce with the prepared seasonings and mix the radish and watercress well.
5 Spread the cabbage flat with the sorrel leaves, arrange (4) on top and roll it up like a nori wrapper.
6 Let it sit for a day to make it flavorful, then cut it when serving.
Kimchi with radish tassels
Ingredients: 5 bundles of radish tassels (1 cup of salt, 10 cups of water), 100 grams of green onions.
Seasoning: l cup chili pepper, 1/2 cup anchovy paste, 1/2 cup cold rice, 1/2 onion, 1/4 pear, 2 heads of garlic, 1 piece of ginger, 2 tbsp sugar, 1 tsp salt.
Practice:
1 Radish tassels should be left a head cut off, remove the old gang washed, with salt water marinade.
2 small green onions cut into 4 cm long sections.
3 Add the anchovy paste, cold rice, garlic, ginger, sugar, onions, pears, and grind with a blender to make a sauce.
4 Wash the pickled radish tassels with water repeatedly and then control the water, add the green onions and the sauce and mix well.
Small radish kimchi
Ingredients: 1 bundle of radish (1 cup of large salt, 2 cups of water), 80 grams of green onion.
Seasoning: 1 cup chili noodles, 1/4 cup shrimp paste, 1 / 4 cup noodle fish, 3 tbsp cold rice, 1 head of garlic, 1 large piece of ginger, 12 onions, 1/4 pear, 1 tbsp sweetener.
How to make it:
1 Choose small, firm baby carrots and pinch off yellow leaves. Gently peel the skin with a knife, scoop out the hard skin next to the tassels, remove the mud and rinse.
2 small carrots in the head of a large graver or two cuts, small without graver, sprinkled with large salt, evenly poured with water, pickling 1-2 hours, fish out of the water control.
3Small green onions are also slightly marinated with the baby carrots, and the seasonings are grated in a blender to make a sauce.
4 Place the baby carrots and spring onions in a large bowl and toss well with the dressing.
5 Put the appropriate amount of small radish and green onion together and twist into a small handle, layer by layer into the tank.
Daikon radish kimchi ()
Ingredients: 1 radish (1 cup of large salt), 50 grams of radish tassels, 50 grams of scallions.
Seasoning: 1 cup chili noodles, l2 cups cold rice, 1 onion, 1/2 pear, 1/2 cup shrimp paste, 1 head garlic, 1/2 ginger, 2 red chili peppers.
How to make it:
1 Wash the radish with a brush and peel it with a peeling knife. If you use the tip of the knife to scrape the skin, the radish will soften quickly, so be careful. Cut the radish into 2.5-centimeter cubes and the tassels into 3-centimeter sections.
2 Sprinkle the radishes and tassels with some large-grain salt and marinate for 3 minutes.
3 Cut the scallions into 3-cm pieces and deseed the red pepper.
4 Grind the chili powder and the rest of the seasoning ingredients in a blender to make a sauce.
5 Toss the turnips, radish tassels and scallions with the sauce.
Turnip kimchi ()
Materials: turnip 1 kilogram (a little large salt, 5 cups of water). Shallot 40 grams, a little fine salt.
Seasoning: 1/2 cup chili noodles, 1/2 head of garlic, ginger 1/piece, 1/4 cup of green scale fish sauce.
Practice:
1 Turnips remove the whiskers and peel with a peeler, young turnips can also be eaten with the skin. Turnips cut in half and then cut into slightly thicker square slices, turnip tassels cut 3 cm section. Turnips and radish tassels with salt marinade fish out.
2 Cut the scallions into 3 cm pieces.
3 Put (2) in (1), mix well with seasoning and put into the jar to compact.
4 Pour eight 12 cups of water in the mixing vessel seasoned with fine salt and pour into the jar.
Daikon radish water pickles ()
Ingredients: 10 radish (2 cups of large grain salt), 200 grams of scallions, 150 grams of green mustard greens, 100 grams of pickled chili peppers, 1 white pear packet capsule ingredients: 10 large onion roots, 1/2 cup of dried chili pepper seeds, 3 heads of garlic, 2 large pieces of ginger, 30 grams of spiny pine algae.
Brine: 15 cups water, 4 tbsp large grain salt.
How to make:
1 Cut off the tassels and wash the radish, sprinkle with large grain salt and marinate for about 2 days.
2 Scallions and mustard greens should be washed and water controlled and marinated together when the radish is marinated to some extent. Once pickled, pull every two or three into small handfuls.
3 Pickled chili peppers out of the wash. Wash the pear with skin and cut into 4 pieces.
4 Cut the garlic and ginger into thick slices and wrap them in saran wrap along with the onion root, chili seeds, garlic, ginger, and prickly pine algae.
5 Layer the pickled whole radish in a large jar and place the seasoning packet wrapped in saran wrap in the center.
6 Put in pickled chili peppers, mustard greens, white pears, scallions, and pour in brine to taste.
Scallion pickles ()
Ingredients: 500 grams of scallions (1/2 cup of anchovy paste).
Seasoning: 2/3 cup chili noodles, 1/2 cup glutinous rice paste, 3 tbsp garlic paste, 2 tsp minced ginger, 1/2 tsp refined salt, 1/2 tsp sugar, 1 tbsp sesame seeds.
How to make it:
1 Cut off the roots of the scallions, scrub them clean and put them in a pot, then pour half of the anchovy paste over the scallion whites to marinate. In the process of pickling, water out of the water, so the green onion leaves can also be naturally pickled into the flavor. Turn up and down once in order to marinate evenly.
2 Soak the chili noodles in the remaining anchovy paste, then add the glutinous rice paste and the rest of the seasonings to make a sauce.
3 Toss the masked scallions with the sauce.
Mustard kimchi (芥菜泡菜)
Ingredients: 2 bundles of mustard greens: 1/2 bundle of scallions (2 cups of large-grain salt, 10 cups of water).
Seasoning: 100g dried chili peppers, 1/2 cup glutinous rice paste, 1 cup chili noodles, 1/3 cup swordfish paste, 1/3 cup shrimp paste, 1/2 cup shrimp, 1/4 pear, 1/2 onion, 1 head of garlic, 1 piece of ginger, 1 tsp sugar.
How to do:
1 Mustard should be tender, and together with the onion, pickle it in salted water for a few moments, and then wash it with please water.
2 The glutinous rice paste should be slightly thicker, let it cool.
3 Soak the dried chili peppers in fish sauce and grind them with the rest of the seasonings in a blender to make a sauce.
4 Toss the mustard greens and scallions with the sauce and pull each of the 3 stalks into a small handful.
Dried radish kimchi ()
Ingredients: 3 cups dried radish, 2 dried squid, 1 cup dried chili leaves (1 tbsp sugar), 30g scallions, 5g shredded chili.
Seasoning: 1 cup chili noodles, 12 cups glutinous rice paste, 1/2 cup anchovy paste, 200g sugar thinning, 3 tbsp minced garlic, 1 tsp grated ginger, 2 tsp sesame seeds, 1 tsp refined salt.
How to make it:
1 Peel and soak dried squid, then cut into dried radish size. Soak the squid just enough to make it soft to the touch.
2 Wash dried radish, soak in water for a few moments and squeeze out the water. Dry chili leaves scrubbed with white sugar water, scallions cut into 4 cm segments.
3 Will be seasoning mix Taiwan mix well and standby.
4 Squid, dried radish, scallions, shredded chili peppers, etc. with (3) mix well.
5 Season with fine salt.
Dry cucumber sandwich kimchi ()
Ingredients: 6 dry cucumbers, 30 grams of green garlic stems.
Pickling: 2 tbsp coarse salt.
Pickle soup: 2 cups water, 1 tbsp fine salt, 1 tsp sugar. 1/2 tbsp fine chili powder.
Seasoning: 3/2 tbsp fine chili noodles, 4 tbsp finely chopped green onion (scallion whites), 1/2 tbsp minced garlic, 1/3 tbsp coarse salt, 1/2 tbsp sugar, pinch of shredded chili.
How to make:
1 Process ingredients: Rub cucumber with salt and marinate for about 1 hour, remove, wash, and cut into 7-cm-long segments, leaving 1 cm at each end and scraping 2 times in the center. Green garlic cut long strips.
2 do pickle soup: 2 cups of water with salt, sugar, fine chili pepper boiling, cool temperature.
3 do seasoning sauce: pickled cucumber wrapped in saran wrap and squeeze out the water. With the prepared seasonings blended into a seasoning sauce and then filled into the cucumber's knife edge.
4 add kimchi soup: (3) altar, covered with a layer of green garlic, pressed on the stone, the kimchi soup of (2) pour burst to go. Ferment at room temperature for two or three days before serving.