Materials:
Chinese cabbage: 600g of apples and 600g of pears.
Cut the cabbage into four pieces, evenly spread about 30 grams of salt, and marinate for one night.
The next day, wash it, wring out the water and set aside!
Garlic, ginger, red pepper and rock sugar are about 70g.
Salt 30g dried Chili powder 50g glutinous rice flour 50g.
Peel the fruit, cut it into pieces and break it with a cooking machine.
Add garlic, ginger, pepper, sugar and the remaining 20g of salt, and stir well.
Cold pot, sauce, low heat, in the process of heating, sift in about 50 grams of glutinous rice flour.
Keep stirring, boil, and then sieve 50 grams of sweet pepper powder (Chili noodles)! Turn off the fire, let it cool, and finally drop a few drops of white vinegar and white wine to help fermentation!
Spread all the cold sauce evenly on the cabbage!
Take an empty jar, wash it, rinse it with cold boiled water, and drip dry water.
Press all the spread Chinese cabbages into a jar, compact and seal.
It's that simple. A jar full of pickles will be ready before 20 yuan! Give me time, I will open the can in about half a month!
Looking at the sour and crisp spicy cabbage, I can't help but drool! Put a little in cooking noodles and a little in cooking. The seasoning is absolutely sour and refreshing, so appetizing!
Korean kimchi is familiar to everyone. I believe many people have eaten it. Hot and sour crisp, bright red color. It's very attractive, and it gives you an appetite. The method is also very simple. Pickled kimchi is mainly marinated with sauce, and the proportion should be controlled well. You can cook at home and eat at an affordable price.
Korean kimchi is delicious, bright red in color and sour and crisp in taste. It's also my favorite. I believe many people like it. Every time I watch Korean dramas, I drool when I see others eating spicy pickles. Korean kimchi is also very simple. I cook it at home. It's delicious and affordable. I often cook this dish at home. It is delicious with rice, steamed bread and noodles. Let's share it here.
The pickling method of 1. Korean kimchi 1 Ingredients: 5 Chinese cabbages, appropriate amount of salt, appropriate amount of leek, ginger, garlic, onion, 2 apples, 2 pears, 3 onions, white radish 100g, glutinous rice flour 100g, fish sauce 400g and Chili noodles 400g.
2. Remove the old leaves from the cabbage, wash and drain them, and put them into the basin. Cut the cabbage from the root with a knife, divide the cabbage into two halves and sprinkle salt evenly. Every leaf of cabbage should be evenly distributed. Marinate for more than 5 hours until the cabbage is soft, and add a proper amount of water to the pot.
3. Put the glutinous rice flour in, stir well and simmer slowly. Stir constantly to prevent sticking to the bottom of the pot. Cook until glutinous rice flour becomes thick and transparent. Let it cool for later use. Wash the apples and pears and cut them into small pieces. Wash the onion and cut it into small pieces. Wash the white radish and cut it into filaments.
4. Wash ginger, onion and garlic, slice ginger and garlic, cut onion and leek, wash and cut them, put apples, pears, onions, ginger and garlic into a cooking machine, put Chili noodles into a bowl, add fish sauce, shred white radish into it, then put the broken ingredients into it, and put chopped green onion and leek into it.
5. Add salt, sugar and cold glutinous rice paste, stir well, boil a pot of boiling water in advance and let it cool. After Chinese cabbage is pickled, there will be a lot of water. Squeeze the water clean, put it in cold boiled water to wash away the salt, and then control the water. Be sure to control the moisture of the cabbage and put it in the pot.
6. Put on disposable gloves, spread Chili sauce evenly on every leaf of Chinese cabbage, especially the root of Chinese cabbage, then put it in a container without water and oil, cover it tightly, and put it in the refrigerator for pickling. You can eat it in about a week. Eat like this, and the soup is delicious.
Second, kimchi pickling tips 1, kimchi everyone's practice is different, mainly sauce, the formula ratio should be mastered, the cabbage should be salted, and each leaf should be evenly coated with salt, mainly to pickle the water in the cabbage, so that the spicy cabbage will be more delicious.
2. Wash the sauerkraut several times with cold white water to make it salty. After washing the cabbage, be sure to dry the water, so that the cabbage will not go bad easily during pickling. When making sauces, apples, pears and glutinous rice flour are indispensable, so that the spicy kimchi will taste better.
Summary: Korean spicy kimchi is ready, hot and sour and crisp, bright red in color, delicious after eating, and appetizing when looking at it. It's delicious to eat with steamed bread, noodles, rice, etc. The method is also very simple. As long as you master the skills, you can make delicious Korean spicy kimchi at home, and you can try it if you like.
Process: pickling
Taste: hot and sour
Difficulty: extremely difficult
Time: over 1 hour
Ingredients: white radish and Chinese cabbage
Accessories: Chili powder, pepper, onion, garlic, ginger, apple, pear, onion, salt, fish sauce, sugar and rice flour.
There are many ways to make kimchi. There is a skeleton in the cupboard. In Nuo Nuo, there are no authentic ones, only the best ones. The kimchi method introduced by Nuo Nuo here won't let you down. To tell the truth, this is the best kimchi method summarized by Nuo Nuo's father after reading several cookbooks. It can be said that it is the closest to the authentic method, and it is not difficult to do. The only thing is that a lot of raw materials are needed. Haha, do you want to learn?
The practice of authentic Korean kimchi
Ingredients: one Chinese cabbage (about 5 kg) and one white radish;
Accessories: 40 grams of Chili powder, pepper 1 piece, 5 onions, garlic 1 piece, ginger 1 piece, half an apple, half a pear, half an onion, 300 grams of salt, 7 tablespoons of fish sauce, 50 grams of sugar and 50 grams of rice flour;
Production steps:
The practice of Korean kimchi
1. Buy Chinese cabbage with yellow heart. Yellow-hearted Chinese cabbage tastes crisper and sweeter, and is most suitable for kimchi. Break off the Chinese cabbage page by page, rinse it with clear water, and then cut it into small pieces and put it in the pot (many Korean kimchi practices we have seen, Chinese cabbage is not cut, and waxy cabbage is cut into small pieces, mainly because the container at home is small and the uncut Chinese cabbage cannot be turned over, and it is more convenient to eat after cutting)
The practice of Korean kimchi
2. Put the cut Chinese cabbage into the pot, add about 200 grams of salt, then add three bowls of purified water to the cabbage pot, and mix the salt, water and Chinese cabbage evenly. Let the cabbage soak in salt water 12 hours. Then fold the cabbage stalk in half. The cabbage stalk is tough and not easy to break.
The practice of Korean kimchi
3, a white radish, peeled after washing, cut the white radish into long pieces (eat radish in winter and ginger in summer, winter is the best season to eat radish, and it is indispensable when making kimchi), and add100g salt to pickle after cutting the radish.
The practice of Korean kimchi
4. When the cabbage is marinated for about 12 hours, the cabbage and radish can be fished out of the salt water, rinsed with pure water until the salt water is clean, and then put the cabbage and radish into the basket to drain the water.
The practice of Korean kimchi
When the cabbage and radish are drained, we can start cooking rice paste. Put about 50 grams of rice flour into the pot, then add appropriate amount of water, slowly boil the rice flour into rice paste with slow fire, and then pour the rice paste into a bowl to cool.
The practice of Korean kimchi
6. After the cabbage is drained, we can start preparing other ingredients. Peel and cut apples and pears, cut onions, peel garlic and ginger. Mash these materials in a cooking machine.
The practice of Korean kimchi
7. Prepare another pepper and a few shallots. Nuo Nuo doesn't like peppers very much, so he added one more. People who love peppers can add more peppers after eating. Cut the pepper and onion into small pieces. So all the materials are ready and you can start pickling.
The practice of Korean kimchi
8. First, pour the rice paste into the basin (today, glutinous rice is pickled in a special vintage enamel basin), then add Chili powder and fish sauce, add about 7 tablespoons fish sauce, and add a little sugar. Those who like sweet mouth can put more sugar.
The practice of Korean kimchi
9. Add garlic, onion and apple puree to the rice paste and mix these raw materials evenly.
The practice of Korean kimchi
10, when the ingredients are evenly mixed, the drained Chinese cabbage, radish and garbage onion can be poured into the basin and stirred continuously, so that the Chinese cabbage and radish are evenly coated with seasoning.
The practice of Korean kimchi
1 1. After the seasoning package is even, you can take some seasoning and add some pepper, fish sauce and sugar according to your personal taste, so that kimchi best suits your taste.
The practice of Korean kimchi
12, kimchi can be put into the bottle after it is ready. Be careful not to fill it too full, because a lot of gas will be produced during the fermentation of kimchi. You can eat it in about 10 days. At this time, kimchi is sweet and sour. As an appetizer on the table, it will definitely make you eat an extra bowl of rice.
The practice of Korean kimchi
13, although the appearance is a little poor, but looking at this kimchi makes my mouth water.