materials?

6 cabbages

1 radish (which can be added according to your preference)

1 onion (not too small)

5 onions

1 ginger

3g garlic

2 pears

1 apple

2 spoonfuls of shrimp skin sauce

4g Chili powder special for Korean kimchi. 2kg (less salt takes a long time, more salt takes a short time)

3 tablespoons of edible salt

4 tablespoons of sugar

2 tablespoons of fish sauce

1 g of glutinous rice flour

How to steal the authentic traditional kimchi spicy cabbage and kimchi from the Korean mother-in-law?

Wash the cabbage with water and cut it in half. Then put on gloves and put pickled salt between each leaf. Put a little more on the head of the vegetable.

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This kind of coarse salt is used (if you don't want to buy coarse salt specially, you can use fine salt, but the time and dosage should be adjusted relatively. Use fine salt to reduce the time and dosage.) A big bag is 2.5kg. I haven't used it up, so I can adjust the dosage myself. The time spent should be shortened, and the time spent pickling should be increased, in order to let the Chinese cabbage out of the water.

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Arrange the salted cabbages one by one in a big basin, and arrange them as closely as possible to help the cabbages come out.

then, you can start preparing kimchi sauce now.

1. Shred onion and radish, and cut onion into sections for later use.

2. Peel apples and pears and cut them into blocks. Ginger and garlic, washed and cut into pieces.

3. After that, put all the materials of 2 into a blender and beat them into mud, and don't drain water during this period.

4. Put 3 dozen pieces of mud and 1 cut material into a relatively large pot.

5. Add shrimp skin sauce (if you really don't have it, don't put it), fish sauce, salt, sugar and Chili powder and mix and stir.

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Then, let's prepare glutinous rice flour paste.

The glutinous rice paste is added to the kimchi sauce just prepared, which is used to make the kimchi sauce moist and sticky, and it can be well attached to the vegetable leaves when pickling kimchi.

about 5g clean water, add 1 glutinous rice flour.

Pour cold water into glutinous rice flour, stir it evenly, and bring it to a boil over medium heat. During this period, stir it in circles from time to time.

When the water becomes transparent and the floating surface has foam, it is cooked.

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After a little cooling, pour it into the kimchi sauce material prepared above.

Don't put it all in at once. Use a large spoon to add it slowly, add two spoonfuls of glutinous rice paste, stir it and then continue to add it.

after this step is done, the pickle sauce is ready, and you can put it aside for fermentation.

water will come out after a period of fermentation. It doesn't matter. Just stir it again before using it.

If you find that you put too much powder and the paste has become a pimple, it doesn't matter. Mix it into the ingredients first, then see how thick the sauce is, and then add a little warm water.

you don't have to use all the paste prepared here. Look at the sticky state of the sauce.

Chinese cabbage will always come out, so the sauce should not be too thin.

The above picture shows the thickness of the prepared pickle sauce.

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Cabbage should be marinated for at least one hour, otherwise, water will not come out, and then a lot of water will be produced to affect the taste.

I've been marinating here for about three hours.

You can see that Chinese cabbage is not what it used to be, and its leaves have shrunk.

it is not recommended to marinate for more than 5 hours, which will make it salty to death? You don't need to soak in salt water. I've marinated for three hours and I think it's salty enough. The main purpose is to let the cabbage out of the water. If you want a stronger taste, you can work hard on the kimchi sauce instead of salting the cabbage to death.

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how can it be considered as enough pickling time?

pick up a vegetable leaf, and it's basically ok to bend it with toughness without breaking. Of course, the head of the dish will still be a little worse, but I don't want it to be too salty, so I can start washing cabbage in this state.

hold the cabbage in the water, rinse all the big pickled salt that was put on before, and then squeeze out the water in the cabbage, wring it out and press it off. Anyway, I just want to do everything possible to squeeze out the water as much as possible.

don't ask me if I can use my foot? It's certainly possible in theory, but the problem is, I can't psychologically accept stepping on my feet to squeeze out the water?

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After squeezing out the water, you can put on the fermented kimchi sauce just prepared.

Just like spreading salt, peel off each leaf, spread the sauce on it, and then enlarge the basin and put it in a tight arrangement.

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Cover the Chinese cabbage with plastic wrap, ferment at room temperature for two or three hours, then put it in a box and store it in the refrigerator.

The box containing pickles must be cleaned and dried, without oil or water, otherwise it will be moldy.

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Before covering the lid, cover it with a food bag, which can better reduce the contact between kimchi and air and keep it for a longer time.

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Some of the materials I use

The first can is shrimp skin sauce, the material used for kimchi. I am not in China, so I don't know what brand it is in China, but I can buy it all on a treasure.

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the sizes of two kinds of spoons. In fact, the dosage does not need to be too precise, and it can be adjusted according to personal taste.

Fish sauce and salt are salty, so don't increase the dosage of both at the same time.

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salt, sugar, and this spoon

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shrimp skin sauce, fish sauce and this spoon.

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Tips

1. Cabbage must be marinated for a long time to better control water

2. The Chili powder I use is ground from my mother-in-law's own pepper, so I don't have a picture. Chili powder must be used for kimchi, not China Chili powder. The granules of special Chili powder for kimchi are larger than ordinary Chili powder. There are many treasures on a treasure, and you can see them when you search. Search for kimchi conditioning packages, some of which are sold as a whole.

3. Glutinous rice paste should be thick but not thin. Thicker can still be remedied, but thinner can't.

4. The same kimchi sauce can also be used to make radish kimchi

5. The freshly made kimchi is called raw kimchi, which tastes fresh and not too sour. After a little longer, it will be sour. We call it cooked kimchi because it takes longer to ferment. If you like sour food, just wait a few days. If you don't like sour food, you can eat it right away.