production process
1. After removing the roots and old terrier, wash the cabbage with clear water, drain the water, cut it into 4 pieces with a knife, put it in a pot, sprinkle with salt and marinate for 4-5 hours.
2. Radish is stripped of roots, whiskers and skins, sliced and salted.
3. Peel and cut apples; Chop onion and mash garlic.
4. Drain the sauerkraut and radish and put them in the jar.
5. Mix all seasonings such as apples, pears and beef soup and pour them on cabbage. The marinade will drown the cabbage, press it with a clean weight and let the cabbage sink.
6. The time can be determined according to the season, and it is generally 1 ~ 2 days in summer; It usually takes 3 ~ 4 days to take it out in winter.
Liquor, ginger, salt, pepper, aniseed (star anise), pepper (I use powder), sugar, white radish.
production process
1. Wash and dry the pickle jar and set it aside.
2. Wash the white radish, cut into pieces and marinate with a little salt.
3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pan and heat it over high fire.
4. After the water is boiled, pour in the above materials (white wine, ginger, salt, pepper, aniseed, pepper and sugar), calculate the time to continue heating for 10 minute after boiling again, then turn off the fire and let it cool completely.
5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce. Tip: You can add some wild pepper water to it to make kimchi taste better, otherwise the previous kimchi will not taste good.
6. Marinate for a few days and you can eat it.
Exercise 2
Make ingredients
250g of white radish, 250g of carrot, 20g of cucumber 1 00g of pepper, 20g of ginger1slice, proper amount of aniseed and proper amount of pepper. Seasoning: 65438+ 0 tbsp cooking wine, 2 tbsp refined salt and 3 tbsp sugar.
production process
1. Wash and drain white radish and carrot, and cut into strips; Wash cucumber and cut into pieces; Wash the peppers and drain the water; Peel and slice ginger.
2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on the pepper and let it stand for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make seasoning bag.
3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Compacting the paved vegetables, adding appropriate amount of water, sealing, and eating in about 7 days.
Features: sweet and sour appetizer, crisp and delicious.
Bottled wild pepper can be used instead of morning pepper, which not only tastes delicious, but also saves time.
Tips for making kimchi delicious.
1. When making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make pickled kimchi colorful.
2. When making kimchi, if you pour some beer into the kimchi jar, it will make kimchi more colorful and delicious.