Korean kimchi is an alternative name for Korean pickles or Koryo pickles, which can also be called Korean pickles. Korean kimchi is made from a wide range of ingredients, and the most common vegetables such as cabbage, radish, eggplant, cucumber, cabbage, bok choy, and various seafood can be used to make kimchi with different flavors. The seasonings are mainly chili peppers, with salt, shrimp paste, sesame seeds, sugar, garlic, green onions, ginger, shredded apples, pear strips, and various types of small fish and shrimp. Generally pickled for a week can be eaten, according to the seasonal needs, can also be divided into winterized kimchi and spring, summer and fall as-you-eat-pickled kimchi. Ingredients: 2 cabbages (medium), 2 radishes (medium), 1 onion, 1 pear, 1 apple, 2 garlic, ginger and green onions, salt, 4 tablespoons of fish sauce, 2 tablespoons of shrimp paste (without oil), 8 tablespoons of coarse chili powder, sugar, monosodium glutamate, salt.

Ingredients: cabbage

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daikon radish

Applications: onion

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ginger

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pear

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apple

Seasoning: sugar

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chili pepper

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Salt

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Monosodium glutamate

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Garlic

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Shrimp paste

Methods:

1. Wash the cabbage in half and let it cool slightly. Rub evenly with salt and leave it for one night. (Turn over in the middle.)

2. Wash the pickled cabbage once with pure water, then squeeze out the water. (Mainly to wash off a little salt.)

3. Chop the garlic, ginger, scallions, onions, pears, apples and 1 radish, and puree with the shrimp paste in a food processor.

4. Finely shred the other 1 radish.

5. Put the ingredients from recipe 3 and the shredded radish from recipe 4 in a larger container, and add the chili powder, fish sauce, sugar (add more if you want it to be sweeter), and monosodium glutamate (MSG) to taste. Put these in a larger container, mix well and set aside.

6. Spread the sauce evenly on both sides of the cabbage, one layer at a time. Pour any extra sauce over the cabbage.

7. Packed into a sealed box, now room temperature for about 10 days after the kimchi flavor should be very strong, put in the refrigerator to save, and so on another 2-3 days is the best time to taste.

1. Cabbage should be pickled to do out of the kimchi will be delicious. The concentration of brine in the pickling process and the preservation temperature will have a great impact on the flavor of the kimchi. Wash pickled cabbage after washing the number of times and time, is to adjust the saltiness. The weight of various materials I also estimate the put, do a few more times will master, but also according to their own taste to make some adjustments.

2. Coarse chili powder and fish sauce to buy Korean kimchi special. Fish sauce is a must. Shrimp paste is to enhance the freshness of the flavor.

3. The flavor of kimchi will become bitter if it is kept too cold before fermentation. Freshly pickled kimchi needs to be kept at room temperature to pickle faster, but after pickling, it should be kept in the refrigerator to keep it cold, otherwise it will turn sour. The best period for consumption is 15 - 20 days. The balance of the ingredients plus the time and temperature of the fermentation determine the flavor of the finished kimchi. You will find your favorite flavor after doing it a few times