Slice carrots, cabbages and cucumbers, blanch them in boiling water, and quickly put them in cold water (the prepared kimchi is very crisp). Boil sugar, curry powder, salt, pepper, fragrant leaves and pepper noodles in water, cool after cooking, take out vegetables put in cold water, control the moisture, and soak in cold seasoning water for 3 hours.

____________________________________________________________

Raw materials:

Chinese cabbage 1 tree, 1 apple, 0.5kg carrot, 2 shallots, 4-5 slices ginger, 1-2 cloves garlic, 0.2kg salt, sugar, Chili powder (preferably seedless), technical research.

Handling:

Wash cabbage leaves, tear them into small pieces by hand (hand tearing is more delicious than knife cutting), peel carrots and cut them into oblique elephant eye pieces (cut flowers can also be processed with food), put them in a container, put a layer, sprinkle a layer of salt, put heavy objects on them, and park them overnight. The next day, squeeze out the vegetable juice brine, wash it with clear water and control it to dry. Put Chinese cabbage, carrot, apple, onion, ginger and minced garlic into a clean basin, add Chili powder and a little monosodium glutamate, mix well, press with a clean plate, cover it with clean gauze, ferment at room temperature until it is sour and fragrant (about 1-2 days, and it takes a heater to ferment for more than one day in winter), and put it in the refrigerator for storage. Sour, spicy, fresh, crisp, light and refreshing kimchi can be eaten.

It is more troublesome to make kimchi water first.

Have a pickle jar, wash and dry it, boil water, completely cool it and pour it into the jar (2/3 jar is enough).

Drop a few drops of white wine, add a little pepper, add dozens of pieces, put two handfuls of garlic, a few fresh sharp red peppers, a few celery, add 40G of salt 1 kg of water, and only use the skin of white heart carrot, which is about 3 or 4 mm thick. Pack a little more and fill the jar (just keep the water about 2 cm away from the altar).

Add water to the altar, cover it, leave it in the dark for 7 days, remove the radish skin (just to taste), and the kimchi water is ready. ]

Different ingredients have different times.

Cabbage, cabbage field, radish skin, big bell pepper, 1 can be eaten in 2 days.

Onions take 3 to 4 days.

Tender ginger and cowpea can be eaten in about 4 or 5 days.

Chili takes a while to taste good.

Pickle water can be reused, and occasionally white flowers will bloom. It doesn't matter. Just take it out and add some salt and white wine.

If you want to eat something else, you can also soak it. But it's best to put less water (cucumbers and the like).

Everything is soaked and eaten. Don't soak for too long.

Just remember, after everything is washed, dry the water, dry the water on the surface and put it in. Chopsticks should also have a special purpose, and should not be stained with raw water and oil, otherwise they will break easily.