Fortunately, in college, a roommate cooked kimchi very well, and then she learned a lot of kimchi cooking skills besides eating. Let's share two common kimchi practices and a little skill.
Radish soaked in vinegar
You jingjinggong nutritionist
As the saying goes, "Eating radish in winter and ginger in summer doesn't require a doctor's prescription." This sentence tells the role of radish in preventing cancer and disease. In addition, eating more radishes can also enhance the body's resistance. As for why vinegar should be added to pickled radish, it is mainly because some friends can't accept the spicy taste of raw radish, especially those with bad stomach.
List of ingredients:
Green radish, organic rice vinegar, organic soy sauce, dried pepper.
Exercise:
1. Slice the radish as thin as possible and put it in a container;
2. Add dried chili, and pour vinegar and soy sauce at a ratio of 3/ 1. The amount is less than two-thirds of the radish or flush with the radish;
3. Put it in the refrigerator overnight and serve.
Tips:
1. Radish will come out during the placing process, so rice vinegar does not need to be completely over radish, which wastes vinegar! 2. Adding some dried peppers is not obvious, but it can adjust the taste very well; You don't need to add salt and oil, just soy sauce.
note:
Vinegar is an indispensable protagonist, so it is natural to choose a good brewed rice vinegar with an acidity of about 5, which is moderate and very suitable for raw food.
Kimchi
Qualified personnel officially certified by Xiaoyu Private Kitchen Douguo Cuisine.
Spicy cabbage is a custom fermented side dish originating from the Korean peninsula, which is characterized by spicy, crisp, sour, sweet and reddish in white, and is suitable for all seasons. Usually with rice.
List of ingredients:
Chinese cabbage, garlic, ginger, pear, apple, white radish, leek, Chili powder, salt, sugar, glutinous rice flour.
Exercise:
1. Choose fresh and compact Chinese cabbage, throw away the rotten leaves outside, and then cut a knife from the root of Chinese cabbage and break it, so that the leaves will not be broken.
2. Sprinkle the salt evenly on the leaves of Chinese cabbage, and the gaps between the leaves should be completely smoothed. After all coating, marinate for one night.
Wash off the excess salt the next day, and then squeeze out the water by hand. In this way, the water in the cabbage itself is salted out, so it is easy to pickle in the later stage, and it is easy to taste, and the taste will not be very watery.
4. Mash 1 pear, 1 apple, 5 cloves of garlic and 1 slice of ginger in a blender. The authentic way is to use apples and pears, but unfortunately they can't be bought in the south, so this is the only way. If you can buy apples and pears, you must have apples and pears to eat.
5. Wipe the radish clean, then squeeze out the water by hand and cut the leek into sections.
6. Stir 3 tablespoons of glutinous rice flour and 1 small cup of cold water evenly, put them in a small pot and heat them on low heat.
7. When it looks mushy, you can mix in Chili powder, and after mixing, it is Chili sauce.
8. After the Chili sauce is cooled to room temperature, add pear and apple puree, shredded radish, chives, sugar and salt and mix well.
9. Spread the mixed sauce evenly on each cabbage leaf, and pay attention to the gaps. After coating, put it in a sealable box and compact it.
10. Put it in a cool place in the room and you can eat it in two or three days. However, if you wait patiently for a week, it will taste better.
Kimchi is the soul of winter. I hope these two kinds of pickles can bring some vitality to your life!