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. Authentic kimchi (figure)

Main materials:

Three Chinese cabbages and two white radishes.

Composition:

Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.

Exercise:

1. Cut the Chinese cabbage and soak it in salt water for about half a day.

2. Slice the radish and cut the onion into sections.

3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well.

4, the fresh-keeping box is packed, put it for about one night (out of the water), put it in the refrigerator, take out some when eating, be careful not to touch raw water.

note:

1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.

2. Chili powder is specially made in Korea, which is not available in Taiwan Province province, but it can be mailed.

3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.

3) The materials and practices of kimchi are as follows:

Preparation materials:

1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.

2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.

3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.

4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.

5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and shiny ones are more suitable.

6. Ginger-Ginger mixed with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.

7. Stichopus japonicus-a kind of green algae parasitic in shallow sea, with dark green overall, smooth touch and moderate calcium and phosphorus content. Used in curing and storing Chinese cabbage.

8. Salt-Salt is by far the oldest and most important condiment used by human beings. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.

9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and fragrance. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids. Shrimp sauce, which is widely used, is light because of its low fat content, while anchovy sauce has the highest fat content, required amino acids and calories.

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.

Step 4: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share with friends after eating, otherwise it would be a pity that they can't finish eating alone.

4. Production technology of Korean spicy cabbage

Korean spicy cabbage has a long history and is world-renowned. 1996 10, Mr. and Mrs. Jin Botu from Korea Rural Promotion Institute came to Zhengding to personally teach the processing technology of six kinds of fine pickles, such as Chinese cabbage, radish, cucumber and sherry red.

Now, taking Chinese cabbage as an example, let's talk about the making process of kimchi.

1. Vegetable selection and pretreatment: Choose fresh green Chinese cabbage with bright colors and no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the Chinese cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle with Shanghai salt evenly. Press it with a flat plate to make the salt even. After 6 hours, turn it up and down. After 6 hours, rinse with clean water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.

2. Preparation of seasoning: Slice shallots obliquely, shred shallots, mash peeled ginger and garlic, cut leeks into pieces of 1-2cm, and knead white radish into filaments. Mix the above seasonings evenly in a container, add the cooked thin paste flour, then add a proper amount of Chili noodles, shrimp oil and shrimp paste, mix well and compact for 3-5 minutes.

3. Making Korean spicy cabbage: Put the cabbage with good water control on the chopping block, spread it evenly on each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the leaves on the outer layer of cabbage, put it in a jar, seal and ferment for 3-5 days to eat delicious kimchi.

When cooking Korean spicy cabbage at home, you should adjust and taste it repeatedly according to your own taste until you are satisfied.

Korean spicy cabbage is best stored at 3-5℃ and 3- 15℃ for three months.

5 "Korean Miso Soup"

There are many kinds of miso soup, such as seafood, vegetables, meat, mushrooms and so on. Teach you a simple material: mushroom, tofu, 2-5 shellfish, whitebait 1, onion, pepper 1, zucchini.

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2. Add a little pepper noodles after boiling, add shellfish pepper when it is almost cooked, cook for 5 minutes, and then add garlic. If it is not salty enough, you can add some salt or chicken essence.

6 "Korean spicy cabbage"

Main materials; Cabbage.

Hot sauce: shredded white radish, shredded chives, mashed ginger, mashed garlic, shredded pears, leeks and Chili noodles (Korean Chili noodles are not the best, but don't choose too spicy. Keys! Sesame has a little salt. If you have silver fish meal, you can add rice porridge to make it look good. If you don't have diabetes, you can put some sugar (hot sauce is the key, so you must pay attention to adding ginger and garlic according to your personal taste).

1. Wash the cabbage, cut it in half, and sprinkle Shanghai salt on each layer, especially the cabbage field. Then add cold water to soak for 7-9 hours.

2. After the bar is soaked, wash it with clear water to avoid being too salty, then dry it for a while and drain the water as much as possible.

3. Mix the hot sauce well.

4. Spread the hot sauce on the cabbage layer by layer, and then put it in a sealed container. It's summer, you can eat for half a day! Remember to put it in the refrigerator! I usually eat it in the refrigerator for a week!

Sprite can be put in kimchi! Generally, it is put when kimchi is cooked in winter, but not in summer.

8 "Korean spicy cabbage"

Materials:

300g of Zanthoxylum bungeanum noodles, 75g of oyster, 25g of onion, 0/5g of garlic/kloc, 0/00g of water celery/kloc, 0/00g of raw pear/kloc, 200g of fresh pear, 5g of ginger, 0/5g of sugar/kloc, 25g of salt and pepper.

Preparation process:

Chinese Cabbage: First, remove the rotten leaves from the outside of Chinese Cabbage, cut into 4 pieces, add 1/2 salt in 5 cups of water, then add Chinese Cabbage, sprinkle with a little salt and marinate for about 3 hours.

Fine water celery: remove roots, wash and cut into 5 cm long.

Oysters: Wash oysters with light salt water, remove dirt, put them in a plate, and remove the remaining water.

Chestnut: Remove the outside and remove the sticky skin when you put it in water.

Pear: Peel and cut into pieces.

Exercise:

1, pickled cabbage, washed with clear water, put cabbage in a dish of dew, and control the water.

2. The green onion is cut into 5 cm long sections, and the garlic and ginger are better cut. Then add garlic and ginger into Chili noodles and mix well. Cut the dehydrated Chinese cabbage into 5cm long slices, put them in a plate, add salt and sugar to the mixed Chili noodles and continue stirring. When the salty taste of Chinese cabbage is suitable, put the chopped onions, shallots and water celery into it and mix well, then put the chopped chestnuts, pears, peppers and sesame seeds into it to see how salty it is.

3. Put the spicy cabbage in the dish and sprinkle with pine nuts, which looks good and delicious. When putting radish in spicy cabbage, cut the radish into 3cm long pieces, marinate it with salt, drain the water, put it together with cabbage and add seasoning.

9 "Korean spicy cabbage"

Materials:

Chinese cabbage 10 (30kg), raw salt 19 cup (3kg), water 15? 3 radishes (4.5 kg), scallion 1 bundle (400g), mustard 1 bundle (1kg), 2 bundles of cress (600g), half a bundle of scallion (400g) and garlic 10 head (400g). Shrimp sauce 1 cup (250g), anchovy sauce 200g, oyster 1 cup (200g), 2 cups of raw shrimp (300g), and proper amount of salt and sugar.

Material preparation:

(1) Choose fresh Chinese cabbage, remove the yellow leaves, cut the coarse Chinese cabbage into four pieces, and cut the small one in half.

(2) Dissolve a proper amount of crude salt in water, soak the cut Chinese cabbage in water, take it out, sprinkle a proper amount of salt on the stem of Chinese cabbage, and put it in a big container layer by layer for curing. About 5 hours, change it up and down to make all the cabbages marinate evenly.

(3) Wash sauerkraut with cold water several times, then take it out and put it in a basket to drain. Cut a Chinese cabbage in half and dig out the thick roots.

(4) Select the solid and smooth radish, remove the radish whiskers, wash and control the moisture, then cut into 2cm pieces and shred.

⑤ Wash green onions, mustard greens and cress, and cut into 4cm. Only the white part of the onion is roughly cut into sections.

6. Peel ginger and garlic, wash them, dry them and mash them with a mortar. Shrimp sauce is just removed and mashed, and the sauce is left in the container.

⑦ Pick out the shells of oysters, wash them with light salt water and take them out.

⑧ Pick out impurities from raw shrimps, wash them with clear water, control the water to dry, and then put them into a pulverizer for pulverization.

(9) Soak Chili noodles in warm water, then add shrimp sauce and anchovy sauce to continue soaking.

Exercise:

(1) Put the soaked Chili noodles (step 9) into shredded radish, stir until red, and season with salt.

(2) Add garlic paste, ginger, dried shrimp paste and crushed raw shrimp and stir, then add water celery, mustard, onion and onion and stir gently.

3 Add salt and sugar to taste, and finally add oysters and mix well.

(4) Pour the seasoning stuffing into a spacious container, add it between the leaves of Chinese cabbage, and then wrap the whole Chinese cabbage with the outer leaves, and mix them together with the cut surface facing up.

⑤ Fill the tank with about 4/5 capacity of pickles, and put the outer leaves of pickles on the top for compaction. Pickles that you want to store for a long time should be stored after sprinkling enough salt.

note:

(1) Select fresh Chinese cabbage, remove dead leaves and cut one third from the lower part.

(2) Break the incision by hand.

③ Soak the cabbage with salt water.

④ Sprinkle granular salt on the cabbage field.

⑤ Stack the pickled cabbage layer by layer for pickling.

⑥ Cut the radish into 2cm discs and shred.

⑦ Wash shallots, mustard greens and cress selectively, then cut them into 4cm sizes, and roughly cut only the white part of shallots.

(8) Seasoning stuffing for pickled pickles: Add raw shredded radish and puffed Chili noodles and dye them red, then add salt to taste.

⑨ Add garlic paste, ginger, shrimp paste, cress, mustard greens, shallots and scallions into the stirred raw shredded radish.

Attending from the bottom of the sauerkraut, stuffed with stirred kimchi stuffing.