Materials:

3-4 Chinese cabbages, 2 cups of coarse salt, white radish 1.5 kg, 50 g of Sydney, 50 g of ginger, 50 g of garlic, 30 g of onion, 30 g of celery, 500 g of onion, 30 g of pine nuts, a proper amount of sesame seeds, 65438+3 cups of Korean marinated shrimp sauce, and Chili powder 1.

Method:

1. Wash Chinese cabbage, cut it in half, sprinkle coarse salt evenly between leaves, and marinate at room temperature for 4 hours.

2. Put the white radish, Sydney and onion in a large bowl, mix with garlic, ginger and Chili powder, then add the pickled shrimp paste, celery and onion and mix well.

3. Have a taste. If the taste is not enough, you can add Chili powder and salt as appropriate.

4. Spread the marinade evenly on the leaves, and then arrange the leaves in a semicircle. If you eat it that day, marinate it in a large bowl at room temperature for half a day.

note:

Pickles are best stored in a sealed container with a lid. It can only be stored in the refrigerator at 0-5℃ for 2-9 months. The longer pickled kimchi is, the better it tastes. If you like the crispy taste, you can marinate it for half a day to two or three days.

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The easiest way to make kimchi

The first step is to wash vegetables and pickles. Choose healthy (J) Chinese cabbage, pick the whole tree piece by piece and wash it. Choose the right container, add the right amount of water and salt, and it will be two or three times more salty than usual when cooked. Soak in the foam for about 24 hours.

The second step is seasoning. Choose ordinary Chili noodles, it is best to make them yourself, because there are other things in the Chili noodles sold outside, which are not spicy. Jiang Mo, mashed garlic and shallots. Twist these four seasonings evenly with warm boiled water. In Korea, glutinous rice paste is usually used to mix them.

But if you use sticky rice paste, the food will sour faster, which is normal.

The third step is curing. Take out the soaked cabbage and wash it with warm water. Spread the cabbage layer by layer, put the prepared seasoning on it and spread it layer by layer. Until it's finally finished. The fourth step, eat, sweet after 24 hours. It began to turn sour after three days.

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1. Buy a Chinese cabbage and cut it in half with a vertical knife.

2. Put it in a salt basin for half a day (salt water should be used to soak cabbage, and a cabbage should use about 2 liang of salt).

3. Shred carrot, scallion, ginger, onion and garlic (shredded carrot, sliced onion).

4. Chili powder (strong, not spicy)

5. Add a handful of cooked rice, a little salt, a little sugar, seafood sauce, chicken essence, etc. Stir the chopped materials and Chili powder together. During the mixing process, add a little water to dry them (like porridge).

6. Cool the soaked cabbage, spread the attached seasoning on each cabbage leaf by hand, then compact the cabbage and put it in a container for sealing.

7. You can eat it in three days (put it in the refrigerator after cooking, it tastes more beautiful)

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The practice of Korean kimchi

Korean kimchi recipes (classic collection)

Cabbage: 2.

Leek: half a catty (because leeks are expensive, I use onions instead, personally, three is enough)

Jiang: Two beams.

Garlic: one head+half head

Chili noodles: 2-5 Liang (according to personal taste, I like to buy Korean Chili noodles, which is more authentic)

Apple: one (pear is delicious, too)

Glutinous rice: about 3 ounces (used to cook porridge, not too thin, not too sticky, control yourself! )

salt

Monosodium glutamate (no monosodium glutamate when cooking, depending on the taste)

Sugar (it is recommended to put more, depending on personal taste)

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1. First, cut the cabbage in half, marinate it with salt and remove the water. In order to save time, you can slice the cabbage, spread a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can divide the cabbage into two parts and sprinkle salt evenly on each piece of cabbage, both on the front and back (this is my first time, but it's beautiful). After curing, you can press a heavy object on the cabbage and keep it for at least 4 hours.

2. Garlic is ground into powder; Ginger. Cut the onion into pieces. Start cooking glutinous rice porridge. The apple was cutting when it began to stir. Some people use this time to pickle onions, which depends on their personal habits. Don't cook the porridge too early, the cabbage will be cooked in time when it is almost ready.

After the porridge is cooked, let it cool in cold water, otherwise it will burn! ! ! Rinse cabbage with clear water several times. Find a bigger pot, and add minced garlic, Jiang Mo, onion, pepper, sugar, monosodium glutamate, apple slices (or shredded) and salt (if you think the cabbage is not salty enough, you can add more salt at this time; If you feel salty, you can put less salt into the basin, then pour warm glutinous rice porridge into the basin and mix well. When stirring, be sure to wear rubber gloves or cover your hands with plastic bags, otherwise the pepper will make your skin feel uncomfortable. )

4. Wash the cans and pack pickles. Put a layer of cabbage and a layer of sauce! Wipe a layer, just grab it with your hands a few times, and try to dip every piece of cabbage in the sauce. Such a layer, a layer

5. seal. Leave it at room temperature for a day or a day and a half, and then transfer it to the refrigerator. Otherwise, it will ferment too fast and turn sour. You can eat it the next day. Take your time. The third day and the fourth day are the best!

6. You can pray while doing it! ! Do it with a happy mood, and the things you make will be delicious!

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South Korea's kimchi is world-famous and has basically become a symbol of South Korea.

Korean pronunciation of kimchi: "listen and see"

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.

Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi.

Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Note: Fish sauce is the most essential thing, which is why China's hot and sour kimchi is the most different from Korean kimchi. In South Korea, almost every family makes their own fish sauce. People in China don't eat it, but they sell it in supermarkets, about 8- 10 yuan, mostly Thai fish sauce.