The basic materials are: cabbage, radish, salt, Chili powder, garlic, ginger, onion, fruit, salted shrimp sauce, fish sauce, leek, onion, dried fruit, dried fish and so on. For example, the choice of fruits and dried fruits is diverse, so everyone's kimchi has its own unique taste, which can't be exactly the same. Apple, pear, pineapple, pomegranate, etc. Generally, fruits are selected, but almonds, cloves, pine nuts, chestnuts and so on. Generally choose dried fruits. Use them according to your own situation. Don't add it if you can't buy it. Be flexible in cooking.

Second, the initial pickling of Chinese cabbage refers to pickling Chinese cabbage with salt water for one night (about ten hours) to make it salty and help Chinese cabbage remove excess water.

3. Pickling Accessories This is a complicated step in the whole production process, and the taste of kimchi depends on it. In this step, all the materials except Chinese cabbage should be pickled together and then smeared on the Chinese cabbage.

4. Kimchi should be tightly packed in a sealed container, and the air in the container should be exhausted to prevent corruption.

The Chinese cabbage to be fermented should be fermented at room temperature for one or two days, and then moved into the refrigerator for several days.

Materials:

One Chinese cabbage, one radish, one apple, one pear, one green onion, one leek, one celery, three green onions, one ginger, one garlic, five salt petals, Chili powder160g, fish sauce 250g (Indian Chili powder is not recommended), salted shrimp sauce 30ml, two spoonfuls of dry firewood and one spoonful of clove. A little practice: 1. Divide the cabbage into four equal parts.

2. Pour 80g into a clean oil-free container and pour cold boiled water to dissolve.

70g of salt 3 was evenly applied to the root of each leaf of Chinese cabbage, and then the Chinese cabbage was soaked in salt water.

The weight was pressed on the cabbage in salt water to prevent the cabbage from floating, so I put water in a plastic bag and pressed it on the cabbage, so the cabbage was soaked in salt water for one night, about 10 hour.

5. Pickled sauerkraut was quickly washed with water after being taken out of salt water, and then put into a sieve to drain the water, thus making the pickling auxiliary material.

6 wash the radish and cut it into shredded radish with little finger length. 7. Add the remaining10g salt into the shredded radish and mix well. /kloc-after 0/0 minutes, pour out the water.

8 50g Chili powder is poured into shredded radish and mixed well.

Garlic and onion are respectively ground into mud or chopped into small pieces by a cooking machine.

10 garlic and onion are poured into shredded radish and mixed well.

1 1 pears are ground into mud, and then poured into shredded radish and mixed well. 12. Pour fish sauce and salted shrimp sauce into shredded radish and mix well. Don't put it if you can't buy it.

13 dried fruits such as dried wood, cloves, almonds and jujube (shredded) are put into shredded radish and mixed well.

14 Dice vegetables, celery and green onions and gently mix them in shredded radish (these things are put at the end, and it is said that they will stink of vegetables if they are put too early).

15 large bowl covered with clean plastic bag for later use.

16 gloves evenly spread the mixed auxiliary materials on each leaf of Chinese cabbage with claws.

17 auxiliary Chinese cabbage is rolled up from the root and rolled into a compact ball.

18 put the vegetable balls in a plastic bag on the bowl, and exhaust all the air to seal the bag.

19 Put the sealed bag in a sealed container at room temperature for one or two days, then transfer it to the refrigerator for preservation and slowly ferment it in the refrigerator. You can eat it in about five days.