II Preliminary pickling of cabbage Preliminary pickling means that the cabbage should first be pickled in brine for one night (about ten hours) to give it a salty flavor and help the cabbage to remove excess water.
Three Pickling accessories This is the more tedious step in the whole process, and the flavor of the kimchi depends on it. This step involves marinating all the ingredients except the cabbage and then rubbing them on the cabbage.
Four Fill the airtight container The kimchi should be tightly stuffed in the container and the air in the container should be expelled to prevent spoilage.
V Wait for fermentation The prepared cabbage should be fermented at room temperature for one to two days before transferring to the refrigerator for a few days.
Ingredients:
Cabbage a white radish an apple a pear a white onion a chive a small piece of celery three onions a ginger a garlic five cloves salt 160 grams of paprika 250 grams (not recommended Indian paprika) fish sauce 30 ml salted shrimp paste two spoons of dried firewood fish a spoonful of cloves a little dry dates a few slices of almonds a little practice: 1. Cabbage is divided evenly into four equal parts
2 in 80 grams of cabbage, the cabbage is divided into four parts
2 in 80 grams of cabbage. >
2 in 80 grams poured into a clean oil-free large container and pour cold boiled water to dissolve.
3 of 70 grams of salt evenly rubbed on the roots of each leaf of cabbage, and then submerge the cabbage in the brine.
4 weight on the cabbage in the brine so that it does not float up, I used a plastic bag filled with water and then pressed on the cabbage, so that the cabbage in the brine soak a night, about 10 hours.
5 over the cabbage from the brine from the removal of water quickly rinsed and placed in a sieve to drain, at this time to make the marinade accessories.
6 Wash the radishes and cut them into small finger-length shreds. 7 Add the remaining 10 grams of salt to the radish shreds and mix well for 10 minutes, then pour off the water.
8 50 grams of chili powder into the shredded radish and mix well.
9 Garlic and onion are grated or finely chopped in a vegetable processor.
10 Garlic and onion puree are poured into the shredded radish and mixed well.
11 Pears are grated separately and poured into the shredded radish and mixed well. 12. Pour fish sauce and salted shrimp paste into the shredded radish and mix well, if you can't buy it, you can't put it in
13 Dried fishes such as dried diesel fish, cloves, almonds, jujubes and other dried fruits are added into the shredded radish and mixed well.
14 vegetables, celery, white onion cut into pieces into the shredded radish gently mixed (these things are the last to put, put too early is said to be the raw smell of vegetables)
15 a large bowl on the set on the clean plastic pockets standby
16 Gloves mixing the auxiliary ingredients with the claw evenly smeared on each leaf of the cabbage.
17 Roll the cabbage from the root up into a tight ball
18 Place the ball in the plastic pocket over the bowl and seal the bag by expelling all the air
19 Place the sealed bag into a large sealable container and leave at room temperature for one to two days, then transfer to the fridge to store in the refrigerator where it will slowly ferment, about 5 days before it is ready to eat. After about 5 days it is ready to eat
.