Three Chinese cabbages and two white radishes.

Composition:

Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.

Exercise:

1. Cut the Chinese cabbage and soak it in salt water for about half a day.

2. Slice the radish and cut the onion into sections.

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

4, the fresh-keeping box is packed, put it for about one night (out of the water), put it in the refrigerator, take some out when eating, be careful not to touch raw water.

Pay b,

This method, materials: Chinese cabbage, onion, leek, ginger, garlic, onion, apple, salt, Chili powder, glutinous rice flour. The standard practice is to add fine shrimp sauce, and omit it if it is not added.

Exercise:

1. Wash the cabbage, cut it in half, sprinkle salt on each piece, marinate until the spine of the cabbage becomes soft (about 4 hours), rinse it with clear water and drain.

2. Boil glutinous rice flour into paste for later use.

3. Cut the leek into sections, shred the onion, mash the garlic, ginger and apple, and then mix them all together. Add glutinous rice flour paste, Chili powder and a little salt to make a sauce.

4. Spread the sauce on the leaves of Chinese cabbage, evenly layer by layer, then arrange and roll it, and put it in a fresh-keeping box to ferment at room temperature for about 1 day. Fermented and stored in the refrigerator.

Attached c,

Another way:

The first step-pickling Chinese cabbage. Korean kimchi has a long history, and the popular saying among Koreans is that "rice without kimchi (Korean: kimchi) is not for Koreans to eat." This shows the position of kimchi in the hearts of Koreans. A Chinese cabbage needs to be marinated with 2 liang of salt, usually at room temperature for 4 hours (it is recommended to marinate the Chinese cabbage the night before and reserve it the next day). Pickled Chinese cabbage will produce lactic acid, which will become a food beneficial to human body. The second and most crucial step is to make hot sauce. Kimchi has no finished hot sauce, so you need to make it yourself. Prepare 2 white radishes, 1 onion, 1/4 onion, 7-8 garlic, 1 teaspoon shrimp sauce, 1/2 teaspoons sugar and 2-3 Chili noodles, mash them all and stir them into deep red hot sauce. The production process is a bit spicy, but for the sake of food, I have to bear it. Finally, put the cabbage with salt water control on the chopping block and rub it evenly into each layer of vegetable leaves with the prepared hot sauce. In this way, kimchi is more nutritious and delicious. Wrap the whole cabbage tightly with the outer leaves of cabbage (to prevent it from running away) and put it in a sealed fresh-keeping box. After 3~5 days of fermentation, you can eat delicious kimchi. D- Pickles with flour fat and water: flour fat (some are called dough, dough head, dough screwdriver, yeast, fermented noodles and yeast noodles). Put a proper amount of flour fertilizer into the basin, add water and keep kneading and stirring. When the flour water is thick, let it settle and clarify. Take clear water from the upper layer as pickle water, once it is not enough, repeat it several times until it is enough. When the kimchi is full, add these yeast-containing flour fat water until the kimchi overflows, then add your favorite seasonings such as salt and sugar, and seal it for 1-2 days. There are no restrictions on the types of pickles. Any vegetables that can be eaten raw can be used, and those that cannot be eaten raw can be blanched and reused.