First, the basic materials for preparation are: cabbage, radish, salt, Chili powder, garlic, ginger, onion, fruit, salted shrimp sauce, fish sauce, leek, onion, dried fruit, dried fish, etc. For example, the choice of fruits and dried fruits is diverse, so the kimchi made by each person has its own unique taste and cannot be exactly the same. Apples, pears, pineapples, pomegranates, etc. are generally selected for fruits, while almonds, cloves, pine nuts, chestnuts, etc. are generally selected for dried fruits. Use them according to your own situation. If you can't buy them, don't add them. You should be flexible in cooking.
Second, the initial pickled cabbage? The initial pickling means that the cabbage should be pickled with salt water for one night (about ten hours) to make it salty and help the cabbage remove excess water.
Third, curing accessories? This is a complicated step in the whole production process, and the taste of kimchi depends on it. In this step, all the materials except Chinese cabbage should be pickled together and then smeared on the Chinese cabbage.
Fourth, put it into a sealed container? Kimchi should be tightly stuffed in the container, and the air in the container should be exhausted to prevent corruption.
5. Waiting for fermentation? The prepared cabbage should be fermented at room temperature for one or two days before being moved into the refrigerator for several days.
Materials:
Chinese cabbage, a radish, an apple, a pear, a scallion, a leek, a handful of celery, three onions, a ginger, a garlic, five cloves of salt 160 grams of Chili powder, 250 grams (Indian Chili powder is not recommended), fish sauce, 30 ml of salted shrimp sauce, two spoonfuls of dried chai fish, a spoonful of cloves, a little dried dates and a few almond slices.
Practice:
1 Divide the Chinese cabbage into four equal parts as shown in the figure.
2. Pour 80g of it into a clean and oil-free container and pour cold boiled water to dissolve.
3. Apply the remaining 70 grams of salt evenly to the root of each leaf of Chinese cabbage, and then immerse the Chinese cabbage in salt water.
4. Find a heavy object to press on the cabbage in salt water so that it won't float. I put water in a plastic bag and press it on the cabbage, so that the cabbage can be soaked in salt water for one night, about 10 hour.
5. Take the pickled cabbage out of the salt water, rinse it with water quickly, and then put it in the sieve to drain the water. At this time, make the pickled auxiliary materials.
6. Wash the white radish and cut it into shredded radish with the length of little finger.
7. Add the remaining10g salt into shredded radish and mix well. Pour off the water after10min?
8. Pour 250g of Chili powder into shredded radish and mix well.
9. Grind ginger, garlic and onion into mud or chop them into small pieces with a cooking machine.
10, pour ginger paste, garlic paste and onion paste into shredded radish and mix well.
1 1, respectively, grind apples and pears into mud, then pour them into shredded radish and mix well.
12, pour fish sauce and salted shrimp sauce into shredded radish and mix well. You can't buy it.
13, put the dried fish, cloves, almonds, jujube (shredded) and other dried fruits into the shredded radish and mix well.
14, cut the leek, celery and scallion into pieces and mix them gently in shredded radish (these things are put last, and it is said that they have the raw smell of vegetables too early).
15, put a clean plastic bag on a big bowl for later use?
16, put on gloves and spread the mixed auxiliary materials evenly on each leaf of Chinese cabbage with claws.
17, the cabbage with accessories is rolled up from the root and rolled into a tight ball.
18, put the cabbage balls into the plastic bag on the bowl and exhaust all the air to seal the bag.
19. Finally, put the sealed bag in a large sealable container at room temperature for one or two days, then transfer it to the refrigerator for storage, and let it ferment slowly in the refrigerator. It can be eaten in about 5 days!
Below is a picture of the final product.
Study hard ~ ~ \ (o)/~