Category: Food/Cooking Analysis: Korean kimchi making Pickled cabbage Pickled cabbage is a winter storage food often eaten in the cold northern regions.

While marinating, freeze until the soup freezes.

It has a neither salty nor spicy taste and is a high-end kimchi made with various seasonings.

It is a popular food among foreigners. During the kimchi season, Seoul, Gyeonggi-do, and central regions especially like to make this kind of kimchi.

Ingredients: 5 cabbages (15Kg), 1.5Kg coarse salt, 3L water, 2 radishes (3Kg), 2 pears, 10 chestnuts, 5 rock fungus, 10 jujubes, 0.5 bundle of chives (200g)

, 1 bundle of water celery (300g), 0.5 bundle of mustard greens (500g), 0.5 bundle of green onions (400g), 5 heads of garlic (200g), 3 pieces of ginger, 20g of shredded chilies, 0.5 cup of shrimp paste, 0.5 cup of fine salt, white sugar

2 tablespoons.

*Kimchi soup: 4L of water, 2/3 cup of salt. Method: (1) Divide the cabbage into four parts and pickle it in 9% salt water, remove the roots after dehydration.

(2) Cut the radish into shreds.

(3) Wash the chives, cress, and mustard greens and cut them into 4cm sizes. Cut only the white part of the green onions.

(4) Cut ginger and garlic into shreds and pound into shrimp paste.

(5) Remove the cores of jujube and cut into shreds, cut pears, chestnuts, mushrooms, and rock fungus into shreds, and cut pepper shreds into 3cm size.

(6) Put shredded radish, pears, jujubes, chestnuts, and chili peppers in a large bowl to dye them red, and add cress, mustard greens, chives, green onions, garlic, ginger, rock fungus, shiitake mushrooms, and shrimps

Mix the sauce well and season with shrimp paste soup.

(7) Sandwich the prepared stuffing between pickled cabbage leaves, wrap it in large leaves and put it in a jar.

(8) Make kimchi soup with salt water and pour it until the kimchi can be submerged.

Soy Sauce Kimchi Soy Sauce Kimchi is a delicious high-grade kimchi made by adding radish pickled in soy sauce, cabbage, water celery, onions, garlic, chestnuts, pears, peppers, shiitake mushrooms, rock fungus, pine nuts, etc., and putting them in soy sauce soup.

Kimchi was made in the palace or the homes of nobles during the Joseon Dynasty.

* Kimchi is the main non-staple food. In the winter when vegetables are scarce, it is an excellent food that can not only supplement vitamins A, B, and C, but also supply lactic acid bacteria with fermented food.

Ingredients: 1Kg cabbage scoop, 500g radish, 2 cups soy sauce, 1 pear, 5 chestnuts, 1 tablespoon pine nuts, 50 cress, 4 rock fungus, 2 shiitake mushrooms, 3g chili shreds, 30g white onions, 20g garlic

, 10g ginger, 2 tablespoons sugar.

Method: (1) Divide the cabbage scoop into half and cut into 3cm width.

(2) Cut the radish into 3×2.5×0.4cm slices and marinate them in 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 and cut the chili peppers into 3cm size.

(4) Cut cress into 3cm size.

(5) Remove the stems from the shiitake mushrooms and cut them into the shape of ginkgo leaves. Soak the shiitake mushrooms and cut them into shreds.

(6) Cut the white onions into 3cm long shreds, and cut the garlic and ginger into shreds.

(7) Marinate radish and cabbage in soy sauce and mix other seasonings in a jar, add water as much as soy sauce, season with sugar, and pour in the soup.

Kimchi is a slightly more complex high-end kimchi from the Kaesong area. It is made from a variety of ingredients.

On top of the cabbage leaves pickled in salt water, vegetables such as cabbage stalks, radish, cress, mustard greens, and onions, seafood such as squid, sole, and sea cucumber, as well as various ingredients such as mushrooms, rock fungus, pine nuts, red dates, and chestnuts are placed.

Kimchi is made by mixing chili noodles and sauce and wrapping it up.

* Cress is a vegetable rich in calcium, potassium, vitamin C and vitamin A, fiber, and is rich in iron, thus helping to prevent anemia.

Ingredients: 2 cabbages, 2 radishes, 100g cress, 200g mustard greens, 50g chives, 50g garlic, 30g ginger, 30g chili shreds, 1/2 cup chili noodles, 1 cup salt, 1 cup soy croaker, 1 squid

, 1 sole, 5 mushrooms, 10 chestnuts, 2 rock fungus, 1/2 cup pine nuts, 1 cup jujube Method (1) Divide the cabbage in half and marinate in 9% salt water.

(2) Cut the radish into slices with a width of 3cm, a length of 4cm and a height of 0.5cm, and marinate them with salt.

Cut the pickled cabbage into equal sizes.

(3) Cut pears and radishes into the same size, cut chestnuts into slices, and cut water celery, mustard greens, and green onions into 4cm sizes.

(4) Peel the squid and cut into 4cm size, cut the sole into thin slices, and take out the thick slices of the soy croaker.