Practice 1: Ingredients: 300 grams of cabbage, white radish, red radish, green radish, water radish, chili peppers, cowpeas, zi ginger.

Korean kimchi

Seasoning: ginger, star anise, cinnamon, peppercorns, white wine, sesame leaves, kimchi mother water, boiled water, salt, rock sugar, and each appropriate amount.

Practice:

Day 1, all the green vegetables washed, put in the basket to dry. Then cut into strips or pieces and continue to dry for half a day.

Day 2, kimchi altar thoroughly washed, dried and poured a little high white wine, shaking the bottle so that the wine uniformly washed over the altar body height of 20cm kimchi altar walls, and then pour off the wine, inverted altar standby.

Day 3, 3L of water into the oil-free pot, put pepper 1 pinch, anise 2, cinnamon 1 piece, a few pieces of incense, rock sugar 1 piece, a few slices of ginger (peeled) boiled continue to cook for 5 minutes, thoroughly cooled, poured into the kimchi altar, and then poured into half a bottle of wild peppercorns with juice, and sorghum wine. Finally, put the dried vegetables in. The vegetables should all be soaked in the kimchi juice.

Day 4, fasten the lid, pour water into the sink to seal the jar. The water in the sink should not dry out. 1 day later, cabbage can be eaten, 2-3 days cabbage taste best. 3 days later, radish also taste, 5-7 days radish taste best. 7 days later, radish will be very sour. 10 days later, bean curd is almost done. Therefore, it is better to put the first vegetables into the bottle last, so that it is easier to fish them out first. For example, the bean curd can be put into the bottle first, at the bottom of the bottle. If you can't finish the kimchi inside the time, you can put all of them into a sealed box and store them in the refrigerator. But the kimchi can not be stored for a long time, should be eaten as soon as the bubble.

Day 12: In fact, the radish soak seven - ten days within the best flavor. Because I forget, twelve days when I remembered to fish out, at this time completely unable to see which is the red radish which is white radish, the color is very uniform and beautiful, but the taste is very sour. Suitable for fried meat or make sour soup.

Practice two,

Applications: chili noodles, garlic, ginger, green onions, salt, sugar, sesame and so on. Fish sauce has shrimp sauce, scallop sauce, to the lake sauce, yellow croaker sauce and so on.

Ingredients

Cabbage, garlic, salt, fish sauce, chili powder, sugar.

Note

Fish sauce, also known as shrimp oil, originated from Fujian and Teochew in Guangdong Province, and is popular in Fujian, Teochew and Southeast Asian cuisines.

Making process

First step: buy 5 pounds of cabbage, divided into a piece of a piece, with the right amount of salt pickle up, put about

15 ~ 24 hours, cabbage shrinkage after the most preliminary material is good.

The second step: the finely ground garlic (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), in the pot and stir, and then put the sugar, fish sauce (like soy sauce as much), according to their own tastes you can also put some salt, and ginger, put these seasonings together and stir, like and dumplings stuffed a little on it.

Step 3: Combine the seasonings with the pickled cabbage and mix well.

Step 4: Fermentation Fermentation should be sealed, the fermentation time depends on the temperature, generally 4 to 5 days in the spring, 3 days in the summer, the winter will need a week

Step 5: Taste the delicious delicacies, pay attention to please do not put too long, it is recommended that the single friends after the completion of a good friend to share with friends, otherwise a person can not eat all the bad put it would be a pity.

Practice three

Raw materials: white radish or carrot, I recommend that you use carrots, because the meat inside is red-colored look good, and look and appetite. Ginger two or three slices,

Sugar and vinegar appropriate amount, mainly depending on the size of the radish you use, the ratio of sugar and vinegar is almost 2:1, and then add two or three spoons of water, slightly dilute this sweet and sour sauce; salt

Practice

1, carrots (white) sliced, if you want to eat the same day, cut less, otherwise the radish put on it will be unpalatable; uBu learn to cook

2, the slices of the cut radish in a bowl, and then put them in a bowl, then put them in a bowl. good radish slices in a pot, sprinkle salt, pickling about twenty minutes, cut the more Pu, the shorter the pickling time; during the period to turn over a few times

3, pickled radish slices in a glass jar, ginger is also placed in the bottle, plug tightly;

4, a small pot of water, sugar, vinegar mix, open boil, cook while stirring, so that the sugar is completely melted, this time you can taste! Is not too sour or too sweet, after boiling, while hot, this

Sweet and sour sauce poured into the radish bottle, sweet and sour sauce should be no more than the radish strips, let it cool and then cover the bottle, placed at room temperature for a day, it can be eaten, can not eat it all put in the refrigerator.

Cooking tips

1, chives can accelerate the fermentation of spicy cabbage, and play a role in increasing the flavor.

2, shrimp skin is used in place of shrimp paste, there is shrimp paste is better, with shrimp skin is also good.

3, glutinous rice flour paste can make the cabbage easier to hang paddle, sticky feeling, and fermentation out of the flavor better. Stir in cool water and stir while cooking to prevent a mushy bottom.

4, fish sauce in large supermarkets are sold, can ensure that the flavor of spicy cabbage, it is recommended indispensable, if you really can not buy, you can not put.

5, pickled cabbage after water can taste, and then according to the salinity to decide the back of the salt portion.