1》How to pickle kimchi. To pickle kimchi, you must first buy a kimchi jar (this kind of jar is quite special. There is a concave tray around the mouth of the jar, which can hold water. The mouth of the jar has a bowl-shaped lid. Just put the water in the tray and cover it.

Seal. 1. Wash and dry the jar first, add cold boiled water, and add salt (a spoonful of salt to a bowl of water). 2. Add peppercorns, garlic, and pepper. 3. Add the vegetables to be soaked, such as radish and Chinese cabbage.

Wash the hearts, sword beans, cowpeas, lettuce, peppers, cucumbers, chayote, etc., cut them into pieces, dry them, and put them in the jar. 4. Cover, seal with water, and store in a cool place for about a week.

It is ready to eat. After the kimchi is finished, you can add new vegetables. 5. If the taste is too bland, add some salt and salt water. 2》Authentic Korean kimchi (picture) Main

Ingredients: 3 pieces of Chinese cabbage, 2 pieces of white radish Ingredients: half a pack of chili powder, 5 green onions, about 2 tablespoons of ginger paste, about half a cup of garlic paste, 1 teaspoon of sugar Method: 1. Cut the Chinese cabbage into medium pieces.

Soak in salt water for about half a day (soak until soft) 2. Grate the radish and cut the green onion into sections 3. Drain the Chinese cabbage in a large basin, add the shredded radish and green onions, minced ginger, minced garlic, sugar, and chili powder and mix well

4. Pack the crisper box and put it in the refrigerator for about one night (out of water). Just take out some when eating. Note: 1. In winter, it must be left for about a whole day.

Just wait until the water comes out before putting it in the refrigerator. 2. Chili powder is specially made in Korea and is not available in Taiwan, but it can be ordered by mail. 3. The prepared kimchi can be used to cook kimchi noodles, kimchi hot pot and kimchi dumplings. 3》Ingredients and methods of Korean kimchi.

As follows: Preparation materials: 1. Cabbage - cabbage has many green leaves, thin skin, and dense leaves. There are not too many outer leaves that need to be removed. It is best to choose cabbage that has green leaves and looks fresh.

The bigger the new cabbage, the better. The autumn cabbage is suitable for medium size, good balling and heavy weight. Cabbage is not only rich in vitamins or minerals, but also contains various pharmacological effects.

Ingredients. According to academic papers, methyLmethionine contained in cabbage is a biologically active substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol. 2. Radish - Radish is mainly composed of water and rich in vitamin C.

And digestive enzyme-amylase, if eaten raw, it will help digestion. Compared with radish hearts, vitamin C is mainly distributed in radish skin, so it is best not to peel the radish and eat it after washing.

The best ones are those that are uniform, scar-free, fresh, smooth in color, firm and soft, not too spicy, and sweet. 3. In addition to carotene and vitamin C, peppers also contain capsaicin.

It has sterilizing and sterilizing effects, can promote the secretion of saliva or gastric juice, and promotes digestion. In addition, it can also improve various metabolic effects in the body. The chili noodles used when making kimchi should be bright red in color, thick in texture, and dried in the sun.

Peppers with smooth skin. 4. Garlic--Garlic originates from Central Asia. It is an allium belonging to the Liliaceae family and has garlic heads underground.

The garlic head is surrounded by light brown garlic skin, and there are 5 to 6 small garlic cloves inside.

Representative native varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, and long-stem garlic, which are late-maturing varieties.

When making kimchi, use more spicy garlic cloves, while when making salty garlic or using garlic leaves, use long-stem garlic.

The main stimulating ingredient in garlic - propylene sulfite has a bactericidal power 15 times that of carbonic acid, and has various functions such as promoting metabolism, analgesia, constipation, and detoxification.

5. Onions - Ordinary vegetables are alkaline, but onions are rich in sulfur and are acidic foods.

Onions are difficult to store vegetables, with a water content of about 80%.

The green part of green onions is also rich in vitamins A and C.

Because the stimulating ingredients of onions contain sulfur and propylene compounds, they have bactericidal and insecticidal effects.

Choose green onions with thick and fresh rhizomes, and choose chives with short, fresh leaves.

For both types of onions, the one with the white part long, thick and shiny is suitable.

6. Ginger - Ginger is combined with vinegar, soy sauce, salt, honey, etc., without damaging the inherent taste of food.

Moisture accounts for about 80% and is rich in inorganic substances.

It has a unique aroma and spicy taste. The spicy taste comes from a substance called gingerin, which has the effect of strengthening the stomach and making people sweat, and also helps to lose weight.

The valves are thick, not many twists and turns, and the skin is thin and transparent. Ginger with less fiber is not spicy, has more water and is soft.

7. Spiny sea pine - is a green algae that lives on shallow sea shores. It is dark green in color, smooth to the touch, and has a moderate calcium and phosphorus content.

Used when pickling and storing cabbage.

8. Salt--Salt has the longest history and is the most important among the condiments used by humans to this day.

Because salt not only adjusts the saltiness of food, but also cannot be replaced by other substances in terms of nutrition or physiology.