Pickled Cabbage
Pickled cabbage is a winter storage food often eaten in the northern regions where the climate is cold. When pickled, it is frozen until the soup freezes thinly. It is a high-class kimchi made with a variety of seasonings and has a flavor that is not too salty but not too spicy.
It is a popular food among foreigners, and it is especially popular in Seoul, Gyeonggi-do, and Chubu regions during the kimchi season.
Materials:
5 cabbages (15Kg), 1.5Kg of coarse salt, 3L of water, 2 radishes (3Kg), 2 pears, 10 chestnuts, 5 ears, 10 dates, 0.5 bundles of green onion (200g), 1 bundle of watercress (300g), 0.5 bundles of mustard (500g), 0.5 bundles of green onion (400g), 5 bundles of garlic (400g), 1 bundle of watercress (300g), 1 bundle of mustard (500g), 1 bundle of green onion (400g), and 1 bundle of garlic (500g). 400g), 5 heads of garlic (200g), 3 pieces of ginger, 20g of shredded chili pepper, 0.5 cups of shrimp paste, 0.5 cups of fine salt, 2 tablespoons of sugar.
* Kimchi soup: 4L of water, 2/3 cup of salt
How to make it
(1) Pickle the cabbage in 4 portions in 9% brine, then remove the roots and dehydrate.
(2) Shred the radish.
(3) Wash and cut green onions, watercress and mustard greens into 4-cm pieces, and cut the white part of green onions only.
(4) Cut ginger and garlic into julienne strips and pound shrimp paste.
(5)Cut jujube into julienne strips, pear, chestnut, mushroom and ear into julienne strips, and cut chili pepper into 3cm strips.
(6) put the shredded radish, pear, dates, chestnuts, shredded chili pepper in a large bowl, and put watercress, mustard greens, green onions, scallions, garlic, ginger, stone ear, mushrooms, shrimp paste mix well, and then shrimp paste soup seasoning.
(7) Put the stuffing in the middle of the leaves of the pickled cabbage, wrap it with a big leaf and put it in an altar.
(8)Make kimchi soup with salted water and pour it until the kimchi can be submerged.
Soy sauce kimchi
Soy sauce kimchi is a high-class kimchi made by putting watercress, green onion, garlic, chestnuts, pears, chili peppers, shiitake mushrooms, stone ears, pine nuts, etc. into radish and cabbage marinated in soy sauce and putting them into soy sauce broth to make them more flavorful. It is a kimchi that was made in the palace or nobleman's house in the Joseon Dynasty.
* Kimchi is the main side dish, and in the winter when there is a lack of vegetables, it is an excellent food to complement vitamins A, B, and C, and to supply lactic acid bacteria with fermented food.
Materials:
1Kg cabbage scoop, 500g radish, 2 cups soy sauce, 1 pear, 5 chestnuts, 1 tablespoon pine nuts, 50 watercress, 4 fungus, 2 mushrooms, 3g chili pepper, 30g white onion, 20g garlic, 10g ginger, 2 tablespoons sugar.
How to make:
(1) Cut the cabbage in half and slice it into 3cm wide pieces.
(2) Cut the radish into 3×2.5×0.4cm slices and marinate them in the soy sauce together with the cabbage. Mix well while marinating
(3)Peel the pears and cut them into the same size as the radish, peel the chestnuts and cut them into flat slices, remove the pine nuts from the triangles, and cut the shredded chili peppers into 3cm slices.
(4)Cut watercress into 3cm size.
(5)Mushrooms are cut into ginkgo leaf shape, and the ear is soaked and cut into julienne strips.
(6)Cut the green onion into 3cm long julienne strips, and cut the garlic and ginger into julienne strips.
(7)Put the radish and cabbage pickled in soy sauce with other seasonings in a jar, add soy sauce to the amount of water, season with sugar, and pour in the soup.
Bao kimchi
It is a slightly more complicated kimchi of the Kaesong area made of various ingredients.
The kimchi is made by putting vegetables such as cabbage, radish, watercress, mustard, and green onion, seafood such as squid, haliotis, and sea cucumber, as well as mushrooms, ear of stone, pine nuts, dates, and chestnuts on top of cabbage leaves pickled in brine, and then wrapping them up in a chili pepper paste and sauce.
* Watercress is a vegetable rich in calcium, potassium, vitamin C, vitamin A, fiber, and iron, so it helps prevent anemia.
Ingredients
2 cabbage, 2 radish, 100g watercress, 200g mustard greens, 50g finely chopped green onion, 50g garlic, 30g ginger, 30g shredded chili pepper, 1/2 cup chili pepper, 1 cup salt, 1 cup yellow croaker in sauce, 1 squid, 1 Haliotis gigantea, 5 shiitake mushrooms, 10 raw chestnuts, 2 ear of stone, 1/2 cup pine nuts, 1 cup jujube
Methods
Practices <
(1) Divide the cabbage in half and marinate in 9% salt water.
(2) Cut the radish into slices according to the size of 3cm in width, 4cm in length, and 0.5cm in height, and pickle them with salt. Pickled cabbage cut into the same size.
(3) pear and radish cut into the same size, chestnuts cut into slices, watercress, mustard greens, green onions cut into 4cm size.
(4) Squid peeled and cut into 4cm size, Haliotis gigantea cut into thin slices, the thick meat of the yellow croaker in the sauce removed.
(5) Cut the soaked mushrooms and fungus into thick strips, and cut green onion, garlic and ginger into julienne strips.
(6) Put seafood and seasoning in radish and cabbage, mix with chili powder and season with soy sauce.
(7) Lay 2-3 cabbage leaves in a small bowl and put the mixed kimchi on top of it, put mushroom, raw chestnut, shredded chili pepper, pine nuts and other seasonings on top of it, cover the cabbage leaves in order and put it in a jar.
(8) Boil the broth with yellow croaker head and soy sauce yellow croaker bones, then cool it, season it with 5% salt, and put it in a cool place until the flavor comes in.
Kimchi (eggplant kimchi, green onion kimchi, radish kimchi)
Eggplant kimchi: Blanch the whole eggplant and then dry it, make stripes on the eggplant, add green onion, garlic, and shredded chili peppers, and then use soy sauce to make a broth for the kimchi to be eaten after being flavored.
Small onion kimchi: Pickled small onions mixed with rice flour paste, pickled anchovies, garlic, ginger, and chili powder, and then eaten after the flavor of the kimchi. Daikon kimchi: Kimchi made by mixing pickled daikon with seasonings and sauce, and then eating it after it has been flavored. * Eggplant: Eggplant is mainly composed of sugar and contains a lot of minerals such as calcium and iron.
Ingredients: eggplant, soy sauce Accompaniments: salt, green onion, garlic, shredded chili pepper
How to do it: (1) Steam the whole eggplant in a bamboo cage for a little while and then dry it in the sun for a day, and then cut the eggplant as you would a stuffed radish kimchi.
(2) Put shredded green onion, garlic and chili pepper inside and cook.
(3) Cook the soup with soy sauce.
(4) When you want to eat it in winter, boil the soup and cool it down before pouring it out, and repeat this three times to prevent it from losing its flavor. In the fall, the eggplant has a sweet flavor and is more delicious.
Ingredients: 3Kg of green onions, 1 cup of rice syrup, 2 cups of anchovies, 2/3 cup of garlic, 1/3 cup of ginger, 1/2 cup of chili pepper, 1 cup of onion, 1/2 cup of red pepper, salt
Practice:
(1) Remove the root of green onions and wash them, and then soak them in 3% salted water and fish them out.
(2) Cut the onions into julienne strips and julienne the red chili peppers after removing the seeds.
(3) Put rice paste, soy anchovies, garlic, ginger, chili noodles and mix.
(4) In the prepared garnish add thin onions and mix well, then add the prepared onions, red chili and mix together.
(5) Put it in a tsuba and press it well until the flavor soaks in.
Ingredients: 2Kg radish, 300g green onion, 300g mustard greens, 50g green onion, 4 tablespoons of garlic, 2 tablespoons of ginger, 1/2 cup of anchovies in sauce, 1 cup of shrimp paste, 2 tablespoons of sugar, 3 tablespoons of glutinous rice noodles (wet).
Practice:
(1) scrape off the hairs of the radish, and remove the green part of the radish skin washed and salted in 1/2 cup of salt, rinsed with water to rinse to remove water.
(2) put washed fine green onions, mustard greens in the pickled radish in the pickle together to remove washed, white onions cut into julienne, garlic and ginger to get good.
(3) put a cup of water in a flat pot, pour on the glutinous rice noodles, and simmer the paste seasoned with salt, cold.
(4) In a large bowl of sauce anchovy juice, first mixed with chili noodles, in the mixture of cooled glutinous rice paste put onion, garlic, ginger, shrimp paste, sugar to make a slightly thicker condiment.
(5) in the mixture of condiments put radish pieces, fine green onions, mustard greens mix well, in the roll two radish, fine green onions, mustard greens bundle round, neatly placed in the tank. After two weeks can be pickled.
Salted vegetables
Salted vegetables and pickles are made by mixing sun-dried radish strips and cabbage leaves in the fall with chili pepper, glutinous rice paste, sauce and other condiments.
* Cabbage leaves are rich in vitamin C and calcium, and rich in fiber, which is effective for constipation.
Ingredients:
500g dried radish sticks, 1kg cabbage leaves, 500g chili pepper leaves, 2 cups malt yeast, 2 cups glutinous rice paste, 2 cups chili
noodles, 1/4 cup green onion, 1/4 cup garlic, 2 cups soy sauce daikon, 3 tablespoons whole sesame seeds
How to make it
(1) Soak the dried radish sticks and chili pepper leaves in warm water.
(2) Pickle the cabbage in salt water, dry it in the sun and wash it in hot water.
(3) Pour water into the malt yeast powder, put it on a sieve, and put glutinous rice flour into the sieved malt yeast water to make a paste.
(4)Put glutinous rice paste, chili powder, green onion, garlic and soy sauce into the dried radish, chili leaves and cabbage, and then sprinkle sesame seeds.
Kimchi (burdock kimchi, bean leaf kimchi, leek kimchi)
Burdock kimchi: burdock boiled in rice water, with soy anchovies, green onions, garlic, chili pepper, sesame seeds and other flavored kimchi.
Bean leaf kimchi: the autumn yellow bean leaf pickle in salt water, cooked, with soy sauce anchovies, onion, garlic, ginger, chili pepper, soy sauce mixed together with kimchi.
Chive kimchi: chive kimchi is characterized by not putting onion, garlic, but put crushed ginger and chili noodles, soy sauce anchovies mixed.
* The flavor of the anchovies in the sauce is due to the amino acid content, and the anchovies in the sauce are characterized by the richness of the enzymes and easy to digest.
* Chili noodles are rich in Vitamin A in the form of carotene, which is the parent of Vitamin A. Chili peppers contain a lot of fat. Chili seeds contain a lot of fat, so it is best to mash the chili with the seeds.
Ingredients: (Burdock kimchi)
1Kg burdock, 200g finely chopped green onion, 120g garlic, 30g ginger, 1 cup of anchovies in sauce, salt, 2 tablespoons of whole sesame, 1 cup of chili pepper noodles, 1/2 cup of glutinous rice paste
How to make it
(1) Peel and cut the burdock into 5cm sizes, or cut it with a pencil sharpener, and put it in rice water to boil it out.
(2) In the glutinous rice paste, put anchovy sauce and mix chili powder, garlic and ginger to make chili sauce.
(3)Cut the green onion into 4cm length.
(4) Add green onion to the beef and mix with chili sauce, then sprinkle sesame seeds.
Ingredients: (Bean leaf kimchi)
100 bean leaves, 1/2 cup of anchovies in sauce, 80g of garlic, 1/3 cup of chili pepper, 10g of ginger, soy sauce, salt
How to make it
(1) Put the reddish bean leaves into a jar and soak them in 10 cups of water with 1/2 cup of salt in the brine for 15 or 20 days to dye them to a nice color.
(2) Wash the fermented bean leaves, remove the water from each one, and then bundle several of them together.
(3)Boil the anchovy sauce and dip the leaves into the mixture of green onion, ginger, chili pepper and soy sauce and put them neatly in the tank to make them flavorful and cooked. If you put green onion in the sauce, the kimchi will be rotten.
Materials: (leek kimchi)
Leeks 1Kg, chili pepper 1 cup, ginger 30g, garlic 80g, anchovy sauce 1 cup, 1 tablespoon of sugar
Methods:
(1) leeks cleaned, cut in half.
(2) Sprinkle the anchovy soup over the leeks.
(3) leeks marinated, pour out the sauce dipper juice.
(4) in the pouring out of the sauce anchovy juice put chili pepper, ginger, sugar as a condiment, mixed with leeks in the tank.
Kimchi (kimchi with bitter cabbage, oyster and radish, and kimchi with seoksan mustard)
Kimchi with the flavor of Jeolla Province.
Kimchi (bitter cabbage kimchi): Kimchi fermented by pickling bitter cabbage in brine to remove the bitterness and adding anchovy paste, chili pepper, garlic, green onion, ginger, whole sesame seeds, and sugar.
Oyster and radish cubes: cut radish into cubes and mixed with chili noodles, garlic, ginger, green onion, watercress and salt, plus oyster radish cubes in kimchi.
Ishiyama mustard kimchi: Kimchi made by pickling Ishiyama mustard in brine, washing it, mixing it with anchovy paste, shrimp paste, garlic, ginger, onion, chili pepper, and glutinous rice and eba congee, and then spreading it with condiments layer by layer.
Ingredients <bitter wild cabbage kimchi>
2Kg bitter wild cabbage, 2 green onions, 5 chestnuts, 4 heads of garlic (30g), 2 heads of ginger (30g), 1 cup of soy sauce dipper, 200g of salt, 2 cups of chili pepper (160g), 1 tablespoon of sugar, 1 tablespoon of sesame seeds
How to do it
(1) Pick the root of the bitter wild cabbage that is thick and tender. Remove wilted leaves and root hairs and wash.
(2) Add one cup of salt to 10 cups of rice-water, and press it with a stone to keep it from floating up for a week. Wash the pickled vegetables and put them in baskets to remove the water.
(3) Boil the same amount of water as the anchovies in the sauce and put it on a sieve to make a clear sauce.
(4) Cut the green onion into julienne strips and crush the garlic and ginger.
(5) in the anchovy sauce soup put chili noodles, and so chili noodles rise when the garlic, ginger, sugar, sesame seeds and do thick condiments, and then put bitter wild vegetables, green onions, chestnuts, mixing well in the tank and so on into the flavor.
* Bitter cabbage is a specialty of Jeolla Province, especially Jeonju. It has a slightly bitter flavor and good aroma. If you put fermented green peppers in it, it will be more flavorful.
Ingredients <oyster and radish pieces>
5 radishes, 300g raw oysters, 100g green onions, 200g watercress, 1.5 cups chili noodles, 30g garlic, 20g ginger, 1/2 cup shrimp paste broth, 6 tablespoons of salt, 4 tablespoons of sugar, and a small amount of chili pepper
How to make it
(1)Cut the radishes into 3x2x1.5cm pieces. (1)Cut the radish into 3×2×1.5cm pieces and color them red with chili powder.
(2) Pound ginger, green onion and garlic, and cut watercress into 3cm pieces.
(3) Remove the shells of oysters and wash them with salt water.
(4) Put garlic, ginger, green onion and watercress in the radish, mix with oysters, sugar, chili pepper and season with shrimp paste soup and salt.
Ingredients <Ishiyama mustard kimchi>
1 bundle of Ishiyama mustard, 100g of salt, 1L of water, 1 cup of glutinous rice porridge, 50g of dried chili pepper, 40g of chili pepper noodle, 1/2 cup of soy sauce fish, 1/2 cup of shrimp paste, 15g of ginger, 25g of garlic, 50g of green onion, 1 onion (150g)
Seasonings: sauteed sesame seed, chili pepper, green onion, carrot, chestnut. Onion, carrot, chestnut
How to make it
(1) Pick fresh mustard greens, soak them in 1L of water with 100g of salt and marinate them for 1-2 hours to remove the water.
(2) Mix anchovy sauce and shrimp paste.
(3) Grind garlic, ginger, onion, dried chili, and mix with glutinous rice noodles in porridge.
(4) Mix the remaining ingredients except mustard greens.
(5) Put a big handful of thick condiments on top of the marinade, fold the big ones in half, and marinade the small ones that way.
(6) Mix sesame seeds, julienned chili peppers, green onions, carrots or sliced chestnuts with the seasoning.
Pickled Mentaiko Gut Kimchi
Daikon radish cut into thick strips and colored with chili pepper, and pickled Mentaiko Gut shredded and eaten with the strips of daikon radish kimchi.
* Marinated Mentaiko Gut is a sauce made from mentaiko, which is rich in free amino acids and is a traditional fermented food rich in digestive umeboshi.
Ingredients:
2 radishes, 1 cup of Mentaiko sausage sauce, 100g of watercress, 1/2 cup of chili pepper, 50g of green onion, 50g of garlic, 10g of ginger Directions:
How to do it:
(1) Cut radish into julienne strips, put in chili pepper, and dye it red.
(2) Cut the white onion into julienne strips, crush the garlic and ginger, and cut the watercress into 4cm pieces.
(3) Wash the pickled mintail and pound it out.
(4) Put the pickled mints in the radish, mix the seasonings and season to taste
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