Korean kimchi is world-famous and has basically become the signature of Korea. If you want to eat kimchi, just make it yourself!

Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.

Note: Fish sauce is the most essential thing. In Korea, almost everyone makes fish sauce by themselves. Chinese people don’t eat it, but it is sold in large supermarkets for about 8-10 yuan/bottle, mostly from Thailand.

of fish sauce.

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. The ones that look clean and fresh are the best.

2. Radish Radish is mainly composed of water and is 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 skins, so it is best not to peel them and wash them before eating.

3. Chili pepper In addition to carotene and vitamin C, chili pepper also contains a variety of ingredients.

Capsaicin has bactericidal and bactericidal effects, can promote the secretion of saliva or gastric juice, and promote digestion.

In addition, it also improves various metabolic effects in the body.

The chili powder used when making kimchi should be bright red peppers with thick flesh and smooth skin that have been dried in the sun.

4. When making pickles with garlic, use more spicy cloves of garlic.

Propylene sulfite, the main stimulating ingredient in garlic, has a bactericidal power 15 times that of carbonic acid. It 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 vitamin E 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.

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.

7. The green algae parasitized by spiny sea pine on the shallow seaside is dark green overall, smooth to the touch, and has a moderate calcium and phosphorus content ratio.

Used when pickling and storing cabbage.

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

The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juices, and tissue fluids to exert osmotic effects, and participates in acidity regulation and neuromuscular excitability regulation.

9. Fish and shrimp sauce is a kind of stored fermented food. During storage, the protein is decomposed into amino acids, generating inherent taste and aroma.

The bones of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, creating the unique taste and aroma of the sauce.

As a high-quality source of protein, calcium, and fat, fish and shrimp sauce is an alkaline food with high calcium content and plays an important role in neutralizing body fluids.

Steps: First step: Buy 5 pounds of Chinese cabbage, cut it into pieces, pickle it with an appropriate amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial ingredients will be ready.

Step 2: Find a large pot that can be turned over, grind the garlic finely (a little more, about 3 taels of garlic for five pounds of Chinese cabbage), chili powder (depending on your taste), then add sugar and fish sauce (just

As much as soy sauce), you can also add some more salt according to your own taste.

Just mix these ingredients together and it will be like dumpling filling.

Step 3: The fermentation should be sealed. The fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer, and a week in winter.

Step 4: Taste the delicious food, but be careful not to store it for too long. It is recommended that single friends must share it with friends after making it, otherwise it will be a pity if one person cannot finish it and it goes bad.