You can continue to make pickled pepper chicken feet or other vegetables

Such as kimchi etc.

How to make kimchi

Kimchi Kimchi is a spicy dish made from cabbage, radish or cucumber pickled with salt, garlic, onion, ginger, red pepper and seafood. It is a fermented food that is not only delicious and refreshing, It is also rich in nutrients and is an indispensable main appetizer on the table. Kimchi is made with fish sauce, chili, garlic and other ingredients. The taste and nutrition of kimchi produced by each family are different. There are many types of Korean kimchi. According to the season, it can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and pickled radish cubes in autumn, and various kimchi in winter.

The following is an introduction to how to make spicy cabbage. Production process 1. Divide the cleaned whole cabbage into halves or quarters (note: cut vertically) and marinate in salt water; 2. Cut the radish into thin strips. 3. Wash oysters (sea oysters) and seafood with salt water; 4. Add an appropriate amount of chili powder to the shredded radish and stir it; 5. Mash various seasonings (garlic, ginger, etc.) into a puree and add to (4), Add an appropriate amount of fish sauce, salt, and sugar to taste and mix well; 6. Finally add the oysters and mix well (the filling is finished); 7. Sandwich the filling between the pickled cabbage leaves; 8. Spread the filling starting from the core of the cabbage, until Wipe the outer leaves; 9. Finally wrap the outer leaves, neatly stack the spicy cabbage into the jar, and lightly press it with a layer of pickled cabbage leaves.

Kimchi Types (** *187 kinds) 25 kinds of cabbage kimchi, 62 kinds of radish kimchi, 10 kinds of cucumber kimchi, 54 kinds of other vegetable kimchi, 5 kinds of seaweed kimchi.

Main ingredients of kimchi

Main ingredients: cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. Secondary ingredients: soybean sprouts, pepper leaves, sea cucumber, sea cucumber Celery, pumpkin, pears, green onions, leeks, chestnuts, pine nuts, frozen pollack, pheasant, chicken, sole, flounder, cuttlefish, shrimp, grapefruit, sticky rice, squid, croaker, hairtail, wild garlic, etc. Condiments: chili noodles, garlic, ginger, onion salt, sugar, sesame seeds, etc. Fish sauce: shrimp paste, hairtail sauce, Changhu sauce, yellow croaker sauce, etc.

Kimchi Characteristics

Kimchi is a fermented food, and its taste and nutrition are different depending on the degree of fermentation. Kimchi is a comprehensive nutritious food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. The raw materials, containers and The taste and aroma of kimchi vary depending on the weather and craftsmanship. Especially in Korea, each family retains its unique production method and taste.

The nutritional content of kimchi

Vitamin A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein, etc.

The health effects of kimchi

The green vegetables and peppers in kimchi contain a lot of vitamin C and carotene, which can have anti-cancer effects. The fiber in vegetables can prevent and inhibit constipation. It has curative effect on colorectal cancer. The fiber in kimchi can lower cholesterol and is effective in preventing high blood pressure, arteriosclerosis and other adult circulatory system diseases. The spicy ingredients in kimchi such as chili pepper, garlic, ginger and onion can sterilize and promote digestive enzymes. The role of secretion.