Chinese cabbage kimchi is a traditional Korean kimchi which is mixed with pepper noodles, onions, garlic and sauce on radish strips, sandwiched between pickled Chinese cabbage leaves and then fermented in a jar.

material

Five cabbages (15Kg), 2.5 radishes, Oenanthe javanica 1 bundle (300g), mustard 1/2 bundle (500g), shallot 1/2 bundle (200g) and scallion/kloc. 3 cups of Chili noodles, 5 heads of garlic (200g), 2 heads of ginger (50g), shrimp sauce 1/2 cups (120g), yellow croaker sauce 1/2 cups (100g), and appropriate amount of salt and sugar.

* Saline water: salt 1.5Kg, water 7L.

method of work

1) Rooting Chinese cabbage. Marinate in 9% salt water, and when put in a vat or container, make the cut side marinate neatly. Press it with a heavy object to make it fully immersed in salt water.

2) Wash the pickled cabbage, put it in a cutting board or a big basket to remove water, cut the big one in half, and remove the roots.

3) After the pepper noodles in the radish strips are dyed red, add water celery, mustard greens, shallots, scallions, garlic, ginger and sauce to taste, and if it is not enough, adjust it with salt and sugar, and then release the clams and raw shrimps and mix them out.

4) Put the stuffing in a big bowl and sandwich it in the middle of pickled cabbage leaves, wrap it in big leaves and put it in a jar. Put the outer leaves of pickled cabbage on the top of the jar and press clean stones on it. When the soup is not enough, boil the water and season the salt or sauce.

5) After 3 weeks, wait for the taste to soak. Radish slices and pickles

According to the name of radish and cabbage sliced. In the pickled radish slices and cabbage slices, add shredded onion, garlic and ginger, and then add seasonings such as Chili noodles and salt water. Finally, when eating, add cress.

* Carrot contains various digestive enzymes, starch enzymes that decompose starch, prion enzymes that decompose protein, and fat enzymes that decompose fat.

material

500g of radish, 300g of Chinese cabbage pulp, 4 tablespoons of salt, 30g of white onion, 20g of garlic, 2 pieces of ginger 10g, 2 tablespoons of red pepper noodles, 4 tablespoons of sugar 1 tablespoon, 4 tablespoons of salt, 50g of water 15L and 50g of cress.

method of work

1) Wash the radish and cut it into 3×2.5×0.4cm pieces.

2) Cut the white pulp of Chinese cabbage into two parts, cut it into 3cm size, mix it with radish slices and marinate it with salt.

3) White onion is cut into 3cm long shreds, and garlic and ginger are also cut into shreds.

4) Divide the red pepper in half, and it is also good to cut it into 3cm-sized shreds or cut short chili shreds.

5) Add the prepared seasoning to the pickled radish and cabbage, mix well and put it in a jar.

6) Make 4% salt water in the mixed tableware, and put the pepper bread in the cloth to turn the salt water red and pour it into the jar.

7) Cut the Oenanthe javanica into 3cm pieces and put them in when the pickles taste. Put it in the refrigerator after tasting, soy sauce and kimchi.

Soy sauce kimchi is a kind of high-grade kimchi which is made of radish marinated in soy sauce, celery, onion, garlic, chestnuts, pears, peppers, mushrooms, tremella, pine nuts, etc., and put in soy sauce soup.

Kimchi is made in the palace of the Korean era or in the noble family.

Kimchi is the main non-staple food. In winter when vegetables are scarce, it is an excellent food that can not only complement vitamins A, B and C, but also supply lactic acid bacteria as fermented food.

material

Chinese cabbage pulp 1Kg, radish 500g, soy sauce 2 cups, pear 1 piece, chestnuts 5, pine nuts 1 tablespoon, cress 50, tremella fuciformis 4, mushrooms 2, shredded pepper 3g, scallion 30g, garlic 20g, ginger/kloc-0.

method of work

1) Divide the Chinese cabbage in half and cut it into 3cm wide.

2) Cut the radish into pieces of 3×2.5×0.4cm and marinate it with Chinese cabbage in soy sauce. Marinate while mixing.

3) Peel the pear and cut it into the same size as the radish, peel the chestnut and cut it into flat pieces, remove the triangle hat from the pine nuts and cut the shredded pepper into 3cm.

4) Cut Oenanthe javanica into 3cm pieces.

5) Cut the mushrooms into ginkgo leaves, soak the tremella and cut into shreds.

6) White onion is cut into 3cm long shreds, and garlic and ginger are also cut into shreds.

7) Radish pickled in soy sauce, cabbage mixed with other seasonings, put in a jar, add water with the amount of soy sauce, season with white sugar, and pour into the soup. Burdock pickle: the burdock is cooked in rice-washing water and mixed with soy sauce, fish, onion, garlic, Chili noodles and whole sesame seeds.

* The flavor of the sauce shad is due to the components in the amino acids, and the sauce shad is characterized by being rich in mustard and easy to digest.

* Pepper noodles are rich in vitamin A, which is in the form of carotene of vitamin A parent. Pepper seeds contain a lot of fat, so when you pound peppers, you'd better pound them together.

Material (burdock pickle)

Burdock 1Kg, scallion 200g, garlic 120g, ginger 30g, catfish 1 cup, salt, whole sesame 2 tablespoons, Chili noodles 1 cup, glutinous rice paste 1/2 cups.

method of work

1) Peel the burdock and cut it into 5cm, or cut it with a pencil knife and cook it in rice washing water.

2) Put sauce shad juice in glutinous rice paste, and mix Chili noodles, garlic and ginger to make Chili sauce.

3) Cut the shallots into 4cm long.

4) Add shallots to the beef paste, mix with Chili sauce and sprinkle with sesame seeds.

Pickle with bean leaves: Pickle with bean leaves that turn yellow in autumn marinated in salt water, and then mixed with sauce shad, onion, garlic, ginger, Chili noodles and soy sauce.

Material (bean leaf pickle)

Bean leaf 100, mud carp in sauce12, garlic 80g, pepper noodles13, ginger 10g, soy sauce and salt.

method of work

1) Put the red bean leaves in a jar, and soak them in12 cups of salt water in 10 glass of water for 15 days or about 20 days to dye them as beautiful colors.

2) Wash the fermented bean leaves, remove water from each piece, and tie several pieces together.

3) Boil the mud carp juice, and dip the bean leaves in the mixed solution of onion, ginger, Chili noodles and soy sauce, and put them in the jar neatly to make them stew. Put onions in the seasoning, and the kimchi will be rotten.

Leek pickle: The characteristic of leek pickle is to put mashed ginger and Chili noodles instead of onions and garlic, and mix them with catfish.

Materials (leeks and pickles)

Leek 1Kg, Chili noodles 1 cup, ginger 30g, garlic 80g, shad sauce 1 cup, sugar 1 tablespoon.

method of work

1) Wash leeks and cut them in half.

2) Sprinkle the mud carp soup with sauce on the leek.

3) After the leek is marinated, pour out the sauce and fish sauce.

4) Put Chili noodles, ginger and white sugar as seasoning in the poured sauce shad juice, mix leeks and put them in a jar.