Materials:
Chinese cabbage (also known as Wang Cai)
1000g–1100g
coarse salt
Half a cup
Side dishes:
300 grams of white radish (shredded)
Apple (shredded) 1
3 slices of onion
Garlic 100g (about half a root)
China celery (middle shredded) 100g.
30g of dried small fish (dried whitebait)
Seasoning:
Chili powder ~ 35g
Garlic ~4 tablespoons
Ginger paste ~2 tablespoons
Sugar ~ 1 /2 teaspoons
Production process:
1. Wash the Chinese cabbage, cut it straight from the root, and break the leaves by hand. Half (you can't cut it with a knife, or the leaves will), evenly spread coarse salt between each leaf and press it with a (inverted) platter? After the Chinese cabbage has been marinated for at least 24 hours, the water will come out. Rinse off the excess salt and drain it for later use.
2. White shredded radish is also marinated separately with salt, marinated (one day) and drained for use.
3. Soak the dried fish in clear water, drain the water, stir fry with a few drops of oil, and let it cool for later use.
4. Add Chili powder and sugar to all the side dishes, and stir well to make the marinade.
5. Spread the marinade evenly on the leaves. After the marinade is placed in the middle of the leaves, roll it from the stem to the leaves, so that the stem is also stained with more marinade. Put it in a wooden bucket or clay pot and press it with an (inverted) big bowl. Marinate Chinese cabbage at room temperature, and then cover it. Marinate for 2 days in summer and about 4 days in winter. Because there is not much salt, pickled kimchi should be eaten as soon as possible and stored in the refrigerator or in a cool place.
(Simple) Kimchi, a Kimchi.
material
A bag of baby tableware (three trees)
A garlic (but magic_pochacco didn't drop it this time)
Dissolve garlic in 2-3 tablespoons (increase or decrease at will)
3 tablespoons fish sauce
3 tablespoons sesame oil
Korean Chili sauce 1 spoon
Korean Chili powder 1 spoon (can be added or subtracted at will)
manufacture
1.
Wash the baby cabbage and garlic (cut into pieces) first, soak them in salt until soft, and then squeeze out the water. (magic_pochacco doesn't want to be too salty, so it will be washed with water twice before squeezing out the water).
2. Mix all the materials evenly and put them in the refrigerator. You can eat it the next day.
skill
1.
In fact, Korean pears and salted shrimps can be added, but material D is not easy to buy and expensive, so magic_pochacco is a whole doll dish, and both are delicious.
2. Oh, I don't remember. You must wear rubber gloves when mixing kimchi, or your hands will burn and hurt.
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Kimchi is a traditional fermented food of Korean people. Kimchi is the most common dish in Korea, which is characterized by its spicy taste. Koreans usually eat with rice.
The most common variety-Chinese cabbage kimchi
An urn for storing pickles
Pickled cabbage in early winter, cut the whole Chinese cabbage in half vertically, mix the homemade spicy sauce with garlic, onion, pear and other ingredients, add seafood such as fish sauce and shrimp paste, spread it evenly on each piece of Chinese cabbage, then stack it layer by layer and store it in the urn. The longer kimchi is stored, the better it tastes, but the environment around the storage place must be kept cool. As a new generation of small families living in apartments, they all love to buy expensive kimchi refrigerators to store kimchi.
history
Before pepper was introduced to Korea from the United States, kimchi was originally called "sinking plate" (in Middle Korean:, Dimche), and it seemed that its plate was submerged in water. Then the pronunciation degenerated into today's name. Chinese cabbage is not native to the Korean peninsula, but was introduced to Korea from China during the Lee's Korean period in the Ming Dynasty. Shen Cai was originally a cabbage or pickle pickled with local vegetables.
In addition, according to the Records of the Three Kingdoms, when the king of Shen Wen married the princess in 683, the betrothal gifts included soy sauce, soy sauce, sauces and other foods. That is, kimchi appeared in China in the name of "fermented grains" 3000 years ago and spread to South Korea during the Three Kingdoms period. After the unification of Silla era and Koryo era, its production mode changed constantly. At that time, kimchi may mainly be pickled radish, kimchi and kimchi with radish as the main raw material.
Efficacy and nutrition
Kimchi is delicious. Because there is no heating, the vitamins are preserved completely, and they taste like garlic, which is similar to vegetables in winter and very delicious.
With fermentation, kimchi produces antibacterial effect.
Kimchi also helps prevent adult diseases, obesity, hypertension, diabetes and digestive system cancer.
Kimchi has the function of purifying the stomach because of the compound effect of vegetable juice and salt.
Kimchi promotes protein decomposition in gastrointestinal tract and normalizes the distribution of microorganisms in intestinal tract.
Other ways to eat
Stir-Fried Rice with Pickled Vegetables
Pickled pickles can be served with pork and tofu and heated in a casserole (pickle pot).
All kinds of pickles
Cabbage and pickles
my dear wife; Just Love
Cabbage, radish and pickles
Cucumber pickle
Fruit kimchi, kimchi brewed with apples and pears.
Boats and pickles
Mustard pickle
Radish bubble
Dried radish and pickles
Kimchi (early kimchi, kimchi water is the main material of Pyongyang cold noodles)
Wrapped in kimchi (the most expensive kimchi, including abalone, oyster, octopus and other seafood)
In addition to the above categories, pickles can also be classified according to the main ingredients used for pickling. Such as pickle, pickle block, pickled radish, pickle, pickled cabbage, edible acyl, etc.
Kimchi and health
According to scientists' research, kimchi is high in nitrite content and should not be eaten in large quantities for a long time. In areas where kimchi is the only dish in the whole winter and water resources are scarce, the incidence of digestive tract cancer (also known as esophageal cancer) is high, which may be related to kimchi. [ 1]
Kimchi and politics
In recent years, due to cost factors, kimchi produced in China has occupied the Korean catering market.
In 2005, the two sides accused each other of agricultural products (South China accused kimchi of high bacterial content; The Chinese side pointed out that the kimchi seasoning produced by the Korean side was unqualified and contained parasitic eggs of cats, so the bacterial content of kimchi produced by them was too high, but the incident quickly subsided.
In addition, because the people on the Korean Peninsula attach great importance to kimchi, other ethnic groups in East Asia sometimes refer to kimchi (in Japan, they are called "キムチ") or kimchi nation as a synonym for all ethnic groups on the Korean Peninsula. , reference: knowledge+++++,
kimchi
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Photo reference: Leisure-Cats/Pictures/Koran% 20 Featured% 20vegi.jpg.
Refuse the harm of preservatives or pigments, and cook home-cooked dishes by yourself.
Works: a cat
material
Chinese cabbage (also known as Wang Cai)
1000g–1100g
coarse salt
Half a cup
Additional dishes outside the main course
White radish (shredded)
300 grams
Picture reference: leisure-cats/pictures/Korea% 20picked% 20VEGII
Apple (shredded)
1
Onions or oceans?
3 pieces/a small one
garlic
100g (about half a tablet)
China celery (middle shredded)
100g
Dried small fish (dried whitebait)
30 grams
condiment
chilli powder
3 5 grams
Photo reference: Leisure-Cats/Pictures/Korean% 20vegii.jpg.
Garlic
4 tablespoons
Ginger antler
2 tablespoons
sugar
1 /2 teaspoons
manufacturing process
1. Wash the Chinese cabbage, cut it straight from the root, and break the leaves by hand. Half (you can't cut it with a knife, or the leaves will), evenly spread coarse salt between each leaf and press it with a (inverted) platter? After the Chinese cabbage has been marinated for at least 24 hours, the water will come out. Rinse off the excess salt and drain it for later use.
Image reference: leisure-cat/images/Korean% 20picked% 20Vegi1
Picture reference: Leisure-Cat/Picture/Korea% 20picked% 20Vegi2
Picture reference: Leisure-Cat/Picture/Korea% 20picked% 20Vegi3
2. White shredded radish is also marinated separately with salt, marinated (one day) and drained for use.
Picture reference: Leisure-Cat/Picture/Korea% 20picked% 20Vegi4
3. Soak the dried fish in clear water, drain the water, stir fry with a few drops of oil, and let it cool for later use.
Picture reference: Leisure-Cat/Picture/Korean% 20picked% 20Vegi5
4. Add Chili powder and sugar to all the side dishes, and stir well to make the marinade.
Image reference: leisure-cat/images/Korean% 20picked% 20vgegi5 ~1
5. Spread the marinade evenly on the leaves. After the marinade is placed in the middle of the leaves, roll it from the stem to the leaves, so that the stem is also stained with more marinade. Put it in a wooden bucket or clay pot and press it with an (inverted) big bowl. Marinate Chinese cabbage at room temperature, and then cover it. Marinate for 2 days in summer and about 4 days in winter. Because there is not much salt, pickled kimchi should be eaten as soon as possible and stored in the refrigerator or in a cool place.
Picture reference: Leisure-Cat/Picture/Korea% 20picked% 20Vegi6
Picture reference: Leisure-Cat/Picture/Korea% 20picked% 20Vegi7
Picture reference: Leisure-Cat/Picture/Korea% 20picked% 20Vegi8
Simple) Korean kimchi
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Image reference: leisure-cat/images/1386% 20 Korean% 20 picked% 20 Vegi _1
It's easy to get married, just tie it. Capsaicin can enhance immunity, protect cells and prevent computer radiation from getting married. Everyone in our country is surfing the internet every day. Just eat more D pickles!
Making and: magic_pochacco
Recipe reference:
material
Baby cabbage
A bag (three trees)
garlic
One (but magic_pochacco didn't drop it this time)
Garlic dissolution
2-3 tablespoons (can be increased or decreased at will)
Fish sauce/gravy
3 spoons
sesame oil
3 spoons
Korean Chili sauce
1 spoon
Korean Chili powder
1 spoon (can be added or subtracted at will)
manufacture
1.
Wash the baby cabbage and garlic (cut into pieces) first, soak them in salt until soft, and then squeeze out the water. (magic_pochacco doesn't want to be too salty, so it will be washed with water twice before squeezing out the water).
2.
Mix all the ingredients evenly and put them in the refrigerator. You can eat it the next day.
skill
1.
In fact, Korean pears and salted shrimps can be added, but material D is not easy to buy and expensive, so magic_pochacco is a whole doll dish, and both are delicious.
2.
Oh, I don't remember. Be sure to bring rubber gloves when mixing kimchi, or your hands will burn and hurt. Get married! kimchi
Miho |17 July 7, 2007| Cold dishes | (4573 reading)
Image reference: mihokitchen.mysinablog/resserver? blogId = 33044 & amp； Resources =1014485-img _ 4516. JPG & amp； Mode = Medium
Todd Todd ~ ~ You're finally going to finish your kimchi! ! I don't know if you are afraid of spicy food ~ ~ Hehe ~ ~
As soon as ET said ... I added white vinegar to the kimchi. Wow ~~ ET ate it all the way ~ ~ It tasted good ~ ~ Let's try it ~ ~
Recipe source: eating cats+millet barrel
Materials:
1 Chinese cabbage (2 Jin)
Salted water curing materials for 3 shallots:
Salt140g
5 cups of edible frozen water.
Marinade:
Please remember to wear gloves when pickling! ! !
2-3 tablespoons chopped garlic
Ginger paste 1 tablespoon
1 tbsp shrimp paste
Sesame oil 1 tablespoon
2-3 tablespoons of Chili powder (increase or decrease according to personal taste)
White vinegar 1/2 cups (optional)
Exercise:
Image reference: mihokitchen.mysinablog/resserver? blogId = 33044 & amp； Resources =1014484-img _ 4479. JPG & amp； Mode = Medium
Cut Chinese cabbage into 4 parts and wash.
Dissolve 60 grams of salt in edible frozen water to make brine for later use.
The remaining 80 grams of salt, starting from the core, is directly sprinkled on the roots.
Then soak the cabbage in salt water, rinse it twice with edible frozen water, and squeeze out the water.
Mix the marinade evenly, spread it evenly on every leaf of Chinese cabbage, and spread a little more on the roots.
Roll the cabbage into a ball, carefully put it in a fresh-keeping bag, squeeze out the air as much as possible, tie it up, and then put it in a cardboard box to cover it.
Marinate in the refrigerator for 4-5 days and eat.