Spicy cabbage practice choose one or several Chinese cabbages and go to Laogang, where the fiber is not delicious. 7- 10 spoon of salt per half Chinese cabbage, the amount is not very important, the waterlogging time with more salt is short, and the salting time with less salt is long. Chinese cabbage is flooded. About two days! The curing time depends on the amount of salt and the ambient temperature. The more salt, the shorter the time. The higher the temperature, the shorter the time. Check frequently. It's a little soft that the central part is flooded like this, but this is a bit too much. Rinse with water, and then control the water 10 minute. To make garlic paste, there are about two garlic in a cabbage, which is more or less due to different styles. Garlic paste and Chili powder, more than 5 spoonfuls of a cabbage. It doesn't matter if the rest is not used anyway. ) The right amount of monosodium glutamate, a spoonful of sugar, the size of Jiang Mo's two thumbs, and the right amount of salt (you can taste the flooded cabbage first, with less salt when it is salty, and more salt when it is weak) are the key to determine the taste. It is said that a Korean professor agreed to bring spicy cabbage for his birthday. You can put some fresh shrimp sauce from Korea, which tastes like seafood. You can also put fried sesame powder, fried rapeseed powder, shredded apple, shredded pear and shredded radish to form different flavors and play freely. But I often put shredded radish (the one with green top and white bottom) and 1/5 radish in a cabbage. You can also use your imagination. Mix well, add mineral water or cold boiled water and dilute to paste, as shown above. Evenly distributed. Seal with plastic bag, and fermenting at 0-6° C.. If you are greedy, you can eat it the next day, but the 20th-40th day is the best. I guess I can't wait, even if I can't. Ingredients: 3-4 Chinese cabbages, 2 cups of coarse salt, white radish 1.5kg, 50g of Sydney, 50g of ginger, 50g of garlic, 30g of onion, 30g of celery, 500g of onion, 30g of pine nuts, proper amount of sesame seeds, 3 cups of Korean marinated shrimp sauce1,and 65438 cups of Chili powder. Methods: 1. Wash Chinese cabbage, cut it in half, sprinkle coarse salt evenly between leaves, and marinate at room temperature for 4 hours. 2. Put the white radish, Sydney and onion in a large bowl, mix with garlic, ginger and Chili powder, then add the pickled shrimp paste, celery and onion and mix well. 3. Have a taste. If the taste is not enough, you can add Chili powder and salt as appropriate. 4. Spread the marinade evenly on the leaves, and then arrange the leaves in a semicircle. If you eat it that day, marinate it in a large bowl at room temperature for half a day. Note: Kimchi is best stored in a sealed container with a lid. It can only be stored in the refrigerator at 0-5℃ for 2-9 months. The longer pickled kimchi is, the better it tastes. If you like the crispy taste, you can marinate it for half a day to two or three days. (2) The simplest kimchi method The first step is to wash the vegetables and kimchi. Choose healthy (J) Chinese cabbage, pick the whole tree piece by piece and wash it. Choose the right container, add the right amount of water and salt, and it will be two or three times more salty than usual when cooked. Soak in the foam for about 24 hours. The second step is seasoning. Choose ordinary Chili noodles, it is best to make them yourself, because there are other things in the Chili noodles sold outside, which are not spicy. Jiang Mo, mashed garlic and shallots. Twist these four seasonings evenly with warm boiled water. In Korea, glutinous rice paste is usually used to mix them. But if you use sticky rice paste, the food will sour faster, which is normal. The third step is curing. Take out the soaked cabbage and wash it with warm water. Spread the cabbage layer by layer, put the prepared seasoning on it and spread it layer by layer. Until it's finally finished. The fourth step, eat, sweet after 24 hours. It began to turn sour after three days. (3) 1. Buy a Chinese cabbage and cut it in half with a vertical knife. 2. soak in a salt basin for half a day (salt water should be soaked in cabbage, and a cabbage should use about 2 ounces of salt) 3. Chop carrots, onions, ginger, onions and garlic (carrots should be shredded and onions should be sliced) 4. Pepper powder (coarse but not spicy) 5. Add a handful of cooked rice, a little salt, a little sugar, seafood sauce and chicken essence to the chopped materials and stir together. 7. You can eat it in three days (put it in the refrigerator after cooking, it tastes more delicious) (4) How to make kimchi (classic collection) Chinese cabbage: 2 leeks: half a catty (because leeks are expensive, I use onions instead, personally think 3 are enough) Ginger: 2 garlic: 1 head+12 Chili noodles: 2. In order to save time, you can slice the cabbage, spread a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can divide the cabbage into two parts and sprinkle salt evenly on each piece of cabbage, both on the front and back (this is my first time, but it's beautiful). After curing, you can press a heavy object on the cabbage and keep it for at least 4 hours. 2. Garlic is ground into powder; Ginger. Cut the onion into pieces. Start cooking glutinous rice porridge. The apple was cutting when it began to stir. When someone uses this place,