1 kimchi radish simple practice
2 Korean kimchi radish practice
3 how to do white radish kimchi delicious?
1 kimchi radish simple practice
The radish is nutritious, folk have "winter eat radish summer eat ginger, all year round to keep well" said. The nutritional value of radish has been widely recognized since ancient times, and contains a variety of nutrients that can enhance the body's immunity. Radish contains a variety of trace elements that can induce the body to produce its own interferon, which is important for cancer prevention and anti-cancer. It is suitable for people with dandruff, itchy scalp, cough and nosebleed. Radish should be eaten raw, because the amylase in radish is not heat-resistant, the temperature exceeds 70 ℃ is destroyed; appropriate "radish on tea", for the elimination of dry heat, eliminating the body of the toxic heat of the accumulation of gas, to restore the essence of the spirit is very useful.
1. Prepare the ingredients used, radish to wash and cut into small pieces. Add salt and marinate for 30 minutes
2. Chop onion, ginger and garlic. Chop the pear and put it in a large bowl
3. Add chopped onion, ginger and garlic, chili powder and sugar and stir well. Add white vinegar and stir well to make chili paste
4. Squeeze the water out of the pickled radish and add it to the chili paste and mix well
5. Put it in the refrigerator and marinate for 1 day for a better taste
In the article above, we have introduced the radish, and we know that not only can it be eaten, but it can also be used as a foodstuff. We know that radish is not only edible but also rich in nutrients, often eat radish can play a very good health effects and health care, the above introduces the simple practice of kimchi radish.
2 Korean kimchi radish practice
1, white radish peeled and cut into 2cm square small pieces, mixed with 3 tablespoons of fine salt and kneaded well marinated for an hour.
2. Peel and core the pears and grate them into a puree, mince the garlic and ginger and mix them all together.
3. In a small pot, add glutinous rice flour and 5 times the amount of water (225ml), boil over low heat to form a paste, cool and set aside.
4: Mix the glutinous rice flour paste with the ginger, garlic and pear paste, add fish sauce and sugar and mix well.
5. Add chili powder and mix well to make hot sauce.
6: Rinse the pickled radish with water and squeeze out the excess water by gently clenching it with your hands.
7, leek cut into 10cm long section.
8. Mix the radish, chives and hot sauce, and mix thoroughly.
9, mix the radish into the plastic box, buckle the lid but not sealed, room temperature for 24 hours, then into the refrigerator and so on 1-2 days can be eaten.
The process of the utensils used to ensure that clean and oil-free, raw materials can not be stained with oil, hands should also be thoroughly washed . Pears can also be replaced with apples, or half pears and half apples , the amount of chili powder is between slightly spicy and medium spicy, can be increased or decreased according to personal taste. Don't switch to Chinese chili powder, it will be so hot that it will burn.
Pickled radish should be rinsed to remove excess salt, too salty kimchi will not be able to ferment the lack of flavor. If the kimchi is oozing clear liquid after 24 hours at room temperature, it is a success. When it is cold, you can leave it for half a day more and put it in the refrigerator when it smells slightly sour. Kimchi will continue to ferment slowly after being placed in the refrigerator, and the longer it sits, the more acidic it will taste.
The above is the detailed process of making Korean kimchi radish, I believe you also have an understanding of it, but also believe that you have been stupid enough to want to make it, in the first time to make it may