5000 grams of cabbage, 250 grams of apple, 250 grams of pear, 500 grams of white radish, 1500 grams of beef broth, 250 grams of shallots, 250 grams of garlic, 250 grams of salt, 150 grams of chili pepper, 150 grams of monosodium glutamate, 50 grams of monosodium glutamate

Production process

1. Cabbage removed from the roots and the old gangs, washed with water, drained, and cut with a knife into 4 petals, put into a pot, sprinkle with salt and pickle for 4 ~ 5 hours. 5 hours.

2. radish to remove the roots, whiskers, skin, cut into thin slices, pickled in salt

3. apple peeled, cut into slices; onion chopped, garlic mashed

4. will be pickled cabbage, radish drained of pickling water, installed into the altar

5. apples, pears, beef broth, and all the seasoning mixed together and poured onto the cabbage, the brine should be drowned in the cabbage, the top with a clean weight to press, so that the dish sink

6. time can depend on the season, summer generally 1 ~ 2 days; winter is generally 3 ~ 4 days can be taken out to eat

White wine, ginger, salt, morning glory pepper, daikon (star anise), peppercorns (I use the powder), sugar, white radish.

Procedure

1. Wash and dry the kimchi altar and set it aside.

2. Wash the white radish, cut it into pieces and marinate it with a little salt.

3. Next, add some water (depending on the size of the kimchi pot) to an oil-free pot and heat it over high heat.

4. After the water boils, pour in the above ingredients (white wine, ginger, salt, morning glory, dashi, peppercorns, sugar), boil again and then calculate the time to continue heating for 10 minutes, after which turn off the heat and put it to cool down completely.

5. the white radish wash clean salt, and then filter dry water, into the kimchi altar, after laying down the top of the cooled sauce poured. Tip: you can add a little of the water of the wild mountain pepper in it, so that the flavor of the kimchi is a little positive, otherwise the first few times the kimchi is not good.

6. Pickle a number of days and then can be eaten.

Practice two

Making ingredients

250 grams of white radish, 250 grams of carrots, 100 grams of cucumber, 200 grams of morning glory, 1 piece of ginger, the right amount of big spices, peppercorns, Note: discretionary ingredients; seasoning: 1 tbsp of wine, 2 tbsp of salt, 3 tbsp of sugar

Preparation

Procedure

1. White radish and carrot Wash and drain, cut into strips; cucumber washed and cut into chunks; morning glory wash, drain; ginger peeled and sliced

2. radish, carrot, cucumber salt, left for 24 hours; morning glory salt, left for more than 4 hours; with gauze pepper, dashi, ginger wrapped up, made of spice packets

3. the pickled vegetables layered in sealed bottles (altar), every layer of vegetables lay a layer of morning glory, and every layer of vegetables lay a layer of sugar, and every layer of vegetables laid in a sealed jar (altar). Every layer of vegetables to lay a layer of morning glory pepper and ginger, the spice packet in the center of the sealed bottle; will lay the vegetables pressed tightly, add the right amount of water, sealed, about 7 days after the food can be eaten.

Features: sweet and sour appetizing, crisp and delicious.

Can be used to bottle wild mountain pepper instead of morning glory, so that the production of pickles is not only delicious, but also more time-saving.

Tips to make kimchi colorful and beautiful

1. When making kimchi, add a small piece of alkali, which can protect the chlorophyll in the vegetables, so that the color of kimchi is bright.

2. When making kimchi, if you pour some beer in the kimchi tank, you can make the kimchi color more fresh and taste more beautiful.