Materials:

3-4 cabbage, 2 cups of coarse salt, 1.5 kg of carrots, 50 grams of avocado, 50 grams of ginger, 50 grams of garlic, 30 grams of onion, 30 grams of celery, 500 grams of green onion, 30 grams of pine nuts, sesame seeds, 1/3 cup of Korean marinated shrimp paste, 1/2 cup of chili powder.

Method:

1. Wash and cut the cabbage in half, sprinkle coarse salt evenly between the leaves, and leave to marinate at room temperature for 4 hours.

2. Mix the white radish, sorbet and green onion in a large bowl with the garlic, ginger and chili powder, then toss in the marinated shrimp paste, celery and diced onion.

3. Taste test, if the flavor is not enough, add chili powder and salt as appropriate.

4. Spread the marinade evenly in the center of the leaves, then gather the leaves in a semicircle shape and let them marinate in a large bowl at room temperature for half a day if serving the same day.

Note:

The best way to store kimchi is in a sealed vessel with a lid, and only in a refrigerator at 0-5 degrees Celsius for 2-9 months. The longer the kimchi is pickled, the more flavorful it will be. If you like a crisp texture, pickle it for half a day to two or three days.

(2)

The easiest way to make Korean kimchi

The first step is to wash and pickle the vegetables. Choose healthy (J) cabbage, a whole piece of the whole piece of picking, wash. Choose a suitable container, add the right amount of water, salt, to two to three times more salty than the usual stir-fry. Soak foam for about 24 hours.

The second step, seasoning. Choose general chili noodles, preferably made by yourself, because the chili noodles sold outside have something else, not spicy. Minced ginger, minced garlic, and sliced scallions. Grind these four seasonings together with warm water, and the Korean side usually uses glutinous rice paste to mix them up.

But if you use glutinous rice paste, the vegetables will be sour faster, normal sour haha.

The third step, pickling. Take out the cabbage that has been soaked and wash it slightly with warm water. The cabbage piece by piece layer by layer, will have been seasoned seasoning smeared on top and then layer by layer. Until you finally get it done. Step 4: Serve, it should be sweet at the end of 24 hours. After three days it starts to turn sour.

(C)

1, buy a cabbage, vertical knife cut in half

2, put into a pot with salt soaked for half a day (salt water should be soaked through the cabbage, a cabbage with about 2 two salt)

3, carrots, green onions, ginger, scallions, garlic, chopped sheer (carrots should be shredded, scallions should be sliced)

4, paprika (coarse, not spicy) kind)

5, the cut material and chili powder add a handful of rice (cooked), a small amount of salt, a little sugar, seafood sauce, chicken essence, etc. together, in the process of mixing to add a little water, so that accompanied by a good not dry (porridge-like)

6, the soaked cabbage cooled, the accompanied by the seasoning with your hands on each piece of cabbage leaves, and then pressed the cabbage tightly in the container

Seal.

7, three days after opening can be eaten (done in the refrigerator, the flavor is more beautiful)

(d)

Korean kimchi practice

Korean kimchi recipes (classic collection)

Cabbage: 2

Chives: half a catty (because leeks are very expensive, so I use the scallions as a substitute, I personally think that 3 is enough)

Ginger: 2 taels

Garlic: one head + half a head

Chili noodles: 2-5 taels (depends on personal taste, I like to buy Korean chili noodles, more authentic)

Apple: one (pear is also very tasty)

Glutinous rice: 3 taels of it (used to cook congee, not too thin, not too viscous, their own control it! )

Salt

Monosodium glutamate (I did not put monosodium glutamate, depending on personal taste)

Sugar (it is recommended to put more, depending on personal taste)

(E)

1. First of all, the cabbage is divided into two, and salted to remove water. To save time, you can cut the cabbage into slices, lay a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can cut the cabbage into two, and evenly spread the salt on each piece of cabbage, both front and back (this is how I did it the first time, I was tired and ruined, but it came out especially beautiful). After salting, the cabbage can be pressed on a weighted thing, and then just keep it ~ ~ at least 4 hours.

2. garlic into minced; ginger into minced. Onion cut into segments. Start cooking glutinous rice porridge. Apple in the beginning of mixing in the cut. Some people use the time here to pickle the scallion segment as well, depending on personal habits. Congee do not cook too early, cabbage is almost ready to cook in time.

3. After the porridge is cooked, put it in cold water to cool down a bit, otherwise it's hot! Rinse the cabbage several times with water. Find a larger basin, put minced garlic, minced ginger, green onion, minced chili pepper, sugar, monosodium glutamate, apple slices (or shredded), salt (if you feel that the cabbage is not salty enough, at this point you can put more salt; if you feel that it is very salty, the salt can be less square or not) into the basin, and then pour the warm glutinous rice congee into the basin, and mix well. (When mixing, must must bring rubber gloves or use a plastic bag to cover the hand, otherwise the chili will make your skin feel very uncomfortable.)

4. Wash the jar that will hold the kimchi. Put a layer of cabbage and smear a layer of sauce! For one layer, grab it with your hands a couple times and try to get each piece of cabbage to dip into the sauce. This way one layer, one layer ......

5. Sealing. Let it sit at room temperature for a day or a day and a half, then transfer it to the refrigerator. Otherwise it will ferment too fast and turn sour. The next day you can eat, eat slowly oh, the third day, the fourth day is the most delicious!

6. You can pray while doing it! Do it with a happy mood, and what you make will be delicious!

(F)

Korea's kimchi is world-renowned and has basically become the signature of Korea.

Korean kimchi's Korean pronunciation: "listen to its"

Ingredients: cabbage, garlic, salt, fish sauce, chili powder, sugar.

The second step: find a large pot that can be turned, grind the garlic (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), and then put the sugar, fish sauce (as much as soy sauce), according to their own tastes you can also put some salt. Put these seasonings together and mix and stir, just like with the dumpling filling.

Step 3: Fermentation Fermentation should be sealed, and the fermentation time depends on the temperature, usually 4-5 days in spring, 3 days in summer, and a week in winter.

Note: Fish sauce is the most essential thing, and why the Chinese sour and spicy kimchi and Korean kimchi is the most different place, in Korea almost every family make their own fish sauce, the Chinese do not eat this thing, but in the big supermarkets inside the sale, about 8-10 yuan a bottle, most of them are Thai fish sauce.

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