Kimchi is a classic Korean delicacy, nutritious, flavorful and cosmetically appealing, and it is a dish that Koreans can't live without at all times. Originally, kimchi was just salt used to pickle vegetables, but in the 16th and 17th centuries, the introduction of chili peppers revolutionized the production of kimchi. Since Korea has a lot of sea, chili peppers removed the fishy taste of kimchi made from fish, and since then there have been countless varieties of Korean kimchi.

There are more than 200 kinds of kimchi in Korea, and there are more than 30 kinds of kimchi that are often eaten, including meat and seafood kimchi, in addition to common vegetables such as cabbage, cucumber and radish. Since Korea can not grow vegetables on farmland after winter, almost all housewives will pickle kimchi in the fall. Kimchi, which looks bright red and sour, is not as spicy as one might expect from its appearance. The chili peppers burn body fat, and the vitamins contained in the garlic and ginger in the toppings are especially good for the skin, and are also good for gastrointestinal digestion.

Korean spicy cabbage kimchi preparation:

Materials: cabbage, radish, cucumber, onion, garlic, ginger, scallion, salt, chili powder, fish sauce, sugar, sesame seeds, shrimp paste

Practice:

1, the whole barley cabbage cut in half vertically, and in each layer of the cabbage leaves are smeared with salt, from the inside to the outside, layer by layer. After that, you put the cabbage in the water, and you have to press the cabbage with a stone so that it doesn't float up in the water. In Korea you have to soak it for about 7 hours, in Guangzhou 3 hours is enough.

2, garlic, onion, ginger grated, pour chili powder, sesame seeds, sugar, salt, shrimp paste, fish sauce to make seasoning.

3. Shred the white radish and green onion, put them into a transparent container, slowly incorporate the seasoning, mix well and marinate for 30 minutes.

4: Spread the marinated seasoning evenly on the soaked cabbage from top to bottom, leaf by leaf, wrap half of the cabbage with the outermost large leaf of the cabbage, and leave it to ferment for a while before serving.

How to make Korean kimchi:

Materials: sugar, salt, water, monosodium glutamate, sugar dilution, orange stalks, garlic, white onion, ginger, seafood juice, sesame seeds, sesame oil, glutinous rice powder, chili powder.

1, 100-200 grams of dried orange blossoms in cold water soak 5-8 hours to snow white expansion, wash with water, add salt a lot of hand rubbing about 10 minutes, rinse with water repeatedly until the bitter taste of salt will be exhausted, control the water, longitudinally cut into thin strips.

2, prepare peeled ginger 1 piece, garlic 1-3 cloves, white onion two branches, clean. Ginger and garlic chopped fine, white onion cut into pieces.

3, take a small bowl with a glutinous rice flour 2-3 spoons, add water 5-8 spoons stirred after the microwave for 30 seconds - 1 minute to translucent, and then mix well plus red chili powder, salt to the right amount, chopped ginger and garlic, sugar 2-3 spoons stirred and then poured on the orange stalks, add scallion whites, cooked white sesame seeds, mix well, in the refrigerator freezer for 1-2 hours on the food!

Now the Korean people to kimchi as a filling, actually can be made into hamburgers, sandwiches, pizza, sushi, dumplings, yakisoba; kimchi to its various raw materials shape, color, cleverly made into fish, animals, plants, flowers and other shapes of all kinds of Now the Korean people to kimchi as a filling, actually can be made into hamburgers, sandwiches, pizza, sushi, dumplings, yakisoba; kimchi to its various raw materials form, color, skillfully made into fish, animals, plants, flowers, etc. Kimchi with its various raw materials shape, color, cleverly made into fish, animals, plants, flowers and other shapes of various types of snacks; kimchi raw materials surprisingly octopus, sea cucumbers, shrimp and crab; and a variety of fruits, leaves, ginseng and so on. Korean kimchi is said to be making a big push into Asia, aiming for the whole world. Dim sum; kimchi is surprisingly made with octopus, sea cucumber, shrimp and crab; and a variety of fruits, leaves and ginseng. Korean kimchi is said to be making a big push into Asia, aiming for the world.