Korean kimchi practice the most authentic practice is as follows:

Main ingredients: cabbage 2.5kg, 2 carrots, 2 apples

Supplementary ingredients: 1 bottle of Korean fish sauce, garlic 1, salt, 1/3 jar of Korean shrimp paste, chili powder 500g

1, a cabbage rinse and wash < /p>

2, cut

3, soak in salt water for 48 hours, with a heavy weight on the pressure, remember that the water will be full out, because the salt water can make the cabbage water release

4, 48 children as a small cabbage shrunk by half the expansion / 5, wringing out the cabbage after spreading and draining water, if the time is rushed, do not drain the water is not a big problem

6, a handful of garlic < /p>

7, cut and spare

8, shrimp paste open spare

9, began marinating

10, a layer of cabbage layer of apples, carrots evenly sprinkled with chili powder

11, all finished

12, fish sauce shrimp paste mix well, plus a little salt, you can taste the flavor, taste modulation and then poured into the cabbage on the

13, poured into the cabbage on

14, cover

15, pickled for 35 days is said to be the highest vitamin, patiently waiting for the results

16, 35 days later, the kimchi on the pickled

? Korean kimchi basic information:

"Korean kimchi" is a fermented food on the Korean Peninsula with vegetables as the main raw material, various fruits, seafood and meat, and fish sauce as an ingredient. The main beneficial factor component is lactic acid bacteria, but also contains rich vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as the human body needs more than ten kinds of amino acids.

Korean kimchi after eating the full range of flavors, can be used with rice, can be used with alcohol, easy to digest, refreshing appetite, can provide adequate nutrition. Kimchi represents Korean culinary culture, and because Korea is located in a geographical location where winters are cold and long, and fruits and vegetables do not grow, Koreans use salt to pickle vegetables for the winter.

In the 16th century, chili peppers were widely used to make kimchi. In fact, it is incorrect to call it "kimchi", the real "kimchi" refers to a kind of lactobacillus fermentation cuisine prevalent in southwestern China, and its production process and the "Korean Kimchi "Its production process is distinctly different from that of Korean kimchi, with the emphasis on the word "kimchi". The two cuisines should be distinguished.