The most authentic way to make Korean kimchi is as follows:

Main ingredients: 2.5kg Chinese cabbage, 2 carrots, 2 apples

Accessory ingredients: Korean fish 1 bottle of Chinese cabbage, 1 handful of garlic, appropriate amount of salt, 1/3 can of Korean shrimp paste, 500g of chili powder

1. Rinse and wash a Chinese cabbage

2. Cut into pieces

3. Soak the Chinese cabbage in salt water for 48 hours and press it with heavy objects. Remember that the water will be full because the salt water can release the water of the Chinese cabbage.

4. The Chinese cabbage should be soaked in salt water for 48 hours. The cabbage has shrunk by half. Expansion/5. Wring the cabbage, flatten it and drain the water. If you are in a hurry, it is not a big problem if you don’t drain it.

6. A handful of garlic

7. Cut and set aside

8. Open the shrimp paste and set aside

9. Start marinating

10. One layer of Chinese cabbage, one layer of apples and carrots Sprinkle the chili powder evenly

11. All done

12. Mix the fish sauce and shrimp paste evenly, add some salt to taste, and pour it in after the taste is adjusted. On the Chinese cabbage

13. Pour into the Chinese cabbage

14. Cover well

15. Marinate for 35 days. It is said that the vitamins are the highest. Wait patiently for the results

After 16 or 35 days, the kimchi will be pickled

Basic information about Korean kimchi:

"Korean kimchi" is a vegetable-based food on the Korean Peninsula. The main raw materials are various fruits, seafood and meat, and fermented foods with fish sauce as ingredients. The main beneficial factor component is lactic acid bacteria. It is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body.

Korean kimchi has all five flavors after eating. It can be eaten with rice or wine. It is easy to digest, refreshing and can provide sufficient nutrition. Kimchi represents Korean cooking culture. Due to the geographical location of South Korea, which has cold and long winters and does not grow fruits and vegetables, Koreans use salt to pickle vegetables to prepare for the winter.

In the 16th century, chili peppers were introduced and widely used for pickling. In fact, calling it "Kimchi" is an incorrect term. The real "Kimchi" refers to a lactic acid bacteria fermented delicacy popular in southwest China. Its production process is obviously different from that of "Korean Kimchi". The key point is exactly one On the word "bubble". A distinction should be made between these two delicacies.