①: Bath kimchi (within 24 hours). Bathing kimchi is also our common "Sichuan kimchi", a very graphic description of this kimchi pickling time is very short, with the soaking with eating, if soaked for a long time will become acidic, kimchi variety.
②: rice dishes (3-10 days). The best example is the spicy cabbage that has been handed down from North Korea.
③: Deep water dishes (10-30 days). Deep water dishes are easy to understand, and are suitable for soaking in kimchi water for a long time. Examples: pickled cucumber, shredded squash.
④: sugar garlic (40 days). Garlic is a hot and pungent food, and by soaking it in white vinegar with sugar, the garlic's spicy flavor will be reduced, and the pungent and hot nature will become softer.
Today, we introduce a detailed and popular kimchi: Korean radish kimchi, pickled for about 3 days. Tip: Put it in the refrigerator to regret being crunchier.
Korean-style radish kimchi
Raw materials:
White radish / green radish / carrot / leek / pear / glutinous rice flour / salt / fish sauce / Korean-style chili powder / sugar / ginger / garlic appropriate amount.
How to make:
1. Peel the white radish and cut into 2cm cubes, add 1.5 tablespoons of salt and mix well to marinate for more than 1 hour.
2. Peel the green radish and cut into 2cm cubes, add 1.5 tablespoons of salt and mix well to marinate for more than 1 hour.
3. Peel and core a medium-sized pear and cut into small cubes, puree with a handheld cooking stick, peel a head of garlic and a small piece of ginger and mix all together.
4. In a small saucepan, add 3 tablespoons of glutinous rice flour and 5 times the amount of water, bring to a boil over low heat and stir constantly to form a paste, and allow to cool.
5. Combine the glutinous rice flour with the freshly processed pears and ginger-garlic mixture.
6. Add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of salt, and 8 tablespoons of Korean chili powder and stir well to make chili sauce.
7. Shred half a carrot and cut a small leek into small pieces.
8. At this point look for the carrots to pickle up a lot of water.
9. Pass the white and green carrots through a bit of cool boiling water.
10. Dry the radishes in a larger container.
11. Add the leeks, carrots, and stir in the chili sauce, wearing disposable gloves and mixing well. Cover with plastic wrap and let stand at room temperature for 24 hours, then refrigerate for 1 to 2 days before serving.
12. This is a picture of the finished product on the 3rd day in the refrigerator.
12.