Kimchi can be made at any time of the year and greatly contributes to the dietary life of Koreans. Kimchi can be divided into winter kimchi, spring kimchi, summer kimchi and fall kimchi.
Winter kimchi plays an important role in winter dietary life. Since ancient times, Korean people have been pickling kimchi in every household around the time of the first winter (November 7th). Pickling varies from place to place, but the winter kimchi made uniformly throughout the country is kimchi made from whole cabbage. Kimchi is famous for its radish kimchi in Pyongyang, bun kimchi in Kaesong, and mustard kimchi in the northern mountainous regions. In colder places, kimchi is pickled lighter to preserve the flavor of the raw material as much as possible; in hotter places, it is pickled slightly salty and spicy to prevent rotting. There are also a variety of seasonal kimchi, which are quite popular.
Pickled once can eat the whole winter of kimchi is certainly good, and at any time easy to pickle delicious spring, summer and fall kimchi is also a superior side food. Spring kimchi has cabbage kimchi, radish slice kimchi, wild cabbage kimchi, three-leaf celery kimchi, etc.; summer kimchi has cabbage kimchi, cucumber kimchi, stuffed cucumber kimchi, scallion kimchi, etc.; fall kimchi has cabbage kimchi, whole radish kimchi, cabbage kimchi, radish chunks kimchi, etc.. There are also baby radish kimchi, mustard kimchi, radish and cabbage sliced kimchi, and shredded kimchi. Ingredients: one cabbage, half of pear and apple. Seasoning: Sprite, ginger, garlic cloves, chili powder each moderate. Practice: 1, wash the jar, wipe dry; cabbage cut in half, evenly rub salt on its surface, leave overnight and squeeze out the water; pears, apples washed, cut into pieces. 2, crusher into the apple, pear, ginger, garlic cloves, add a little Sprite, beat into a puree, remove and add chili powder stir, made of spicy sauce. 3、Spread the hot sauce on the cabbage, put it into a jar and seal it well, and leave it for 3-5 days. Tip: Salt the cabbage and let it sit overnight before pickling for a crispier texture.
Kimchi is easy to make, easy to store and can be eaten all year round. Women in the DPRK are excellent kimchi makers, and although they use the same ingredients, the flavor of kimchi varies from family to family. Kimchi is seasoned with salt, chili pepper, soy sauce, and various kinds of shrimp paste and fish paste, and then refined through fermentation. The fermentation process of kimchi is very important and directly determines the flavor of kimchi. Under normal circumstances, kimchi pickled in summer usually takes only two days to ferment and mature.
The Northeast region is home to a large number of ethnic Koreans, so the Korean diet has become an integral part of the Northeasterners' diet. Korean researchers believe that during the fermentation process, lactic acid bacteria not only make kimchi taste delicious, but also inhibit the multiplication of harmful bacteria in the intestines. Today, with the improvement of the quality of life, the emergence of chili oil in the second outbreak of kimchi historical change. Ingredients: 300 grams of cabbage, white radish, red radish, green radish, water radish, chili pepper, cowpeas, ginger.
Seasoning: ginger, anise, cinnamon, pepper, white wine, sesame leaves, kimchi mother water, boiled water, salt, rock sugar, each moderate.
Practice: the first day, all the green vegetables washed, put in the basket to dry. Then cut into strips or blocks, continue to dry for half a day
2nd day, kimchi altar thoroughly washed, dry, pour a little high white wine, shake the bottle so that the wine uniformly scrubbed over the altar body height of 20cm kimchi altar walls, and then pour off the wine, inverted altar standby
3rd day, will be 3L of water poured into the oil-free pot, add 1 handful of peppercorns, star anise 2, cinnamon 1, sesame seeds, a few pieces, rock sugar 1 piece. a few slices, 1 piece of rock sugar, a few pieces of old ginger (peeled) boiled and continue to cook for 5 minutes, thoroughly cooled, poured into the kimchi altar, and then poured half a bottle of wild peppercorns with juice, and sorghum wine. Finally, put the dried vegetables in. The vegetables should all be soaked in the kimchi juice. [2]
Day 4, fasten the lid, pour water into the sink to seal the jar. The water in the sink should not dry out. 1 day later, cabbage can be eaten, 2-3 days cabbage taste the best. 3 days after the radish also taste, 5-7 days radish taste the best. 7 days after the radish is very sour. 10 days after the bean curd is almost ready. Therefore, it is better to put the first vegetables into the bottle last, so that it is easier to fish them out first. For example, the bean curd can be put into the bottle first, at the bottom of the bottle. If you can't finish the kimchi inside the time, you can put all of them into a sealed box and store them in the refrigerator. But the kimchi can not be stored for a long time, should be eaten as soon as the bubble. Because of the heart of the beautiful radish, the right picture for the fifth day, kimchi juice is already red
5th day, began to be a little difficult to distinguish which is the red radish, which is the white radish, slightly acidic
12th day: in fact, the radish soaked in seven - ten days within the best flavor. Because I forget, twelve days when I remembered to fish out, at this time completely unable to see which is the red radish which is white radish, the color is very uniform and beautiful, but the taste is very sour. Suitable for frying meat or making sour soup. [span] 1. cabbage, peel off the outer layer, wash, inside and outside evenly rubbed with salt, pickle for half a day. (Note: the preparation of spicy cabbage from beginning to end can not be stained with a little oil) [span] 2. marinated for half a day, squeeze out the water. [span]3. ready: ginger, garlic, apples, pears [span]4. ginger, garlic, apples, pears minced, apples, pears with 1/3 or half can be [span]5. chili pepper noodles, salt, monosodium glutamate (MSG) [span]6. add the amount of cold white water, the chili pepper noodles, salt, MSG seasoning [span]7. ginger, garlic, apples, pears, minced poured into the chili pepper noodles [span]8. stir [ span]9. start the pickle! Starting with the innermost layer, spread the blended chili paste over the cabbage, inside and out. [span]10. then smear. [span]11. The whole thing is smeared. [span]12. take a container with a lid, pay attention to wash, must not have oil, if no cover, sealed with plastic wrap can also. [span]13. finished dish on the plate