A kind 1 Chinese cabbage (weighing about 2400g), 120g crude salt, 1 cup water (weighing about 200g). B 100g carrot, 50g leek, 30g onion and 45g sugar. C 50 grams of dried clove fish, 400 grams of clear water and 45 grams of glutinous rice flour. D Garlic paste 45g, ginger paste 30g, shrimp oil (fish sauce) 45g, apple paste 60g, sugar 30g, fried white sesame 10g, Korean Chili powder 90- 120g.

working methods

1. Sauerkraut: Chinese cabbage is cut open and then split in two. Dissolve the crude salt in water, and pickle the cabbage for 5-6 hours, turning it frequently during the pickling process. When the cabbage becomes soft, take it out and rinse it with clear water, and control the moisture. Wash carrots and onions respectively, and cut them into 6 cm long strips; Wash leeks and cut into 5 cm long pieces. Mix leek slices, carrot strips and onion strips with white sugar, and fully marinate until the raw materials become soft.

2, making kimchi sauce: C material into the pot and mix well, slowly stir until thick, cool from the fire, add D material and mix well.

3. Pickling kimchi: wring out the softened material B and put it into the kimchi sauce and mix well. Take Chinese cabbage with controlled water content, spread the prepared kimchi sauce on layers of kimchi leaves, and wrap the kimchi into a ball with the outermost leaves. Fold the prepared pickles tightly in a clean container and put them in the refrigerator for refrigeration. If you want to ferment quickly, you can leave it at room temperature for one day and then put it in the refrigerator for refrigeration. The longer it is stored, the more sour it tastes, and it can be stored for up to one month.

1. Sauerkraut: Chinese cabbage is cut open and then split in two. Dissolve the crude salt in water, and pickle the cabbage for 5-6 hours, turning it frequently during the pickling process. When the cabbage becomes soft, take it out and rinse it with clear water, and control the moisture. Wash carrots and onions respectively, and cut them into 6 cm long strips; Wash leeks and cut into 5 cm long pieces. Mix leek slices, carrot strips and onion strips with white sugar, and fully marinate until the raw materials become soft.

2, making kimchi sauce: C material into the pot and mix well, slowly stir until thick, cool from the fire, add D material and mix well.

3. Pickling kimchi: wring out the softened material B and put it into the kimchi sauce and mix well. Take Chinese cabbage with controlled water content, spread the prepared kimchi sauce on layers of kimchi leaves, and wrap the kimchi into a ball with the outermost leaves. Fold the prepared pickles tightly in a clean container and put them in the refrigerator for refrigeration. If you want to ferment quickly, you can leave it at room temperature for one day and then put it in the refrigerator for refrigeration. The longer it is stored, the more sour it tastes, and it can be stored for up to one month.

skill

trait

It tastes sour, sweet, spicy and fragrant.

comment

After kimchi is cooked, it is best to eat it for 2-3 days, and it is best to eat it within two weeks. It is best to choose a thicker side when making.