Korean kimchi is an alternative name for North Korean pickles or Koryo pickles, which can also be called Korean pickles. Korean kimchi is made from a wide range of materials and special production, the most common vegetables such as cabbage, radish, eggplant, cucumber, cabbage, bok choy, etc., as well as a variety of seafood can be used to make a variety of flavors of kimchi. The seasonings are mainly chili peppers, with salt, shrimp paste, sesame seeds, sugar, garlic, green onions, ginger, shredded apples, pear strips, and various types of small fish and shrimp. Generally pickled for a week can be eaten, according to the seasonal needs, can also be divided into winterized kimchi and spring, summer and fall as-you-eat-pickled kimchi. Ingredients: 2 cabbages (medium), 2 radishes (medium), 1 onion, 1 pear, 1 apple, 2 garlics, some ginger and green onions, salt, 4 tablespoons of fish sauce, 2 tablespoons of shrimp paste (without oil), 8 tablespoons of coarse chili powder, sugar, monosodium glutamate, and salt. Ingredients: cabbage - radish

Ingredients: onion - ginger - pear - apple

Seasoning: sugar - chili pepper - salt - monosodium glutamate - garlic - shrimp paste

Methods: 1. Wash the cabbage in half and dry it a little. Spread evenly with salt and leave it for one night. (Turn over in the middle.) 2. Wash the pickled cabbage once with purified water, then squeeze out the water. (Mainly to wash off some salt.) 3. Chop the garlic, ginger, onion, pear, apple and 1 radish, and puree with the shrimp paste in a food processor. 4. Finely shred the other radish. 5. Put the ingredients from recipe 3 and the shredded radish from recipe 4 in a larger container, add the chili powder, fish sauce, sugar (add more if you want it to be sweeter), and monosodium glutamate (MSG) to taste. Put these in a larger container, mix well and set aside. 6. Spread the sauce evenly on both sides of the cabbage, one layer at a time. Pour any extra sauce over the cabbage. 7. Put into a sealed box, now room temperature should be about 10 days after the kimchi flavor should be very strong, put in the refrigerator to save, and so on another 2-3 days is the best time to taste. 1. Cabbage should be pickled through to make out the kimchi will be delicious. The concentration of brine in the pickling process and the preservation temperature will have a great impact on the flavor of the kimchi. The number of times and time to wash the pickled cabbage after washing is to adjust the saltiness. The weight of various materials I also estimate the put, do a few more times will master, but also according to their own taste to make some adjustments. 2. Coarse chili powder and fish sauce to buy Korean kimchi special. Fish sauce must be put. Shrimp paste is to enhance the freshness of the flavor. 3. If kimchi is kept too cold before fermentation, the flavor will become bitter. Freshly pickled kimchi needs to be kept at room temperature to pickle faster, but after pickling, it should be kept in the refrigerator to keep it cold, otherwise it will turn sour. The best period for consumption is 15 - 20 days. The balance of the ingredients, along with the time and temperature of the fermentation, determines the flavor of the finished kimchi. You will find your favorite flavor after doing it a few times