Korean kimchi and its making method

Kimchi is a classic Korean food with good nutrition, good taste and beauty, and it is an indispensable dish for Koreans. At first, kimchi was only used to pickle vegetables with salt. By the 16th and 17th centuries, the introduction of pepper had revolutionized the production of kimchi. Due to the abundance of South Korea's sea, more than 2 kinds of kimchi are removed from peppers, and more than 3 kinds are often eaten. In addition to common vegetables such as cabbage, cucumber and radish, there are also kimchi of meat and seafood. Since vegetables can't be grown on farmland in South Korea after winter, almost all housewives will pickle kimchi in autumn. Kimchi, which looks bright red and sour, is not as spicy as it looks. Pepper can burn the fat in the body. The vitamins contained in garlic and ginger in the ingredients are particularly good for the skin, and it is also conducive to gastrointestinal digestion.

The fishy smell of kimchi made from fish gave birth to countless kinds of kimchi.

Method of making kimchi with Korean spicy cabbage:

Materials: Chinese cabbage, radish, cucumber, onion, garlic, ginger, onion, salt, Chili powder, fish sauce, white sugar, sesame seeds and shrimp sauce

Practice:

1. Cut the whole cabbage in half vertically, and smear salt on each layer of leaves, from inside to inside. After that, put the cabbage in the water, and press the cabbage with stones to prevent the vegetables from floating in the water. It takes about 7 hours to soak in Korea and 3 hours in Guangzhou.

2. Grind garlic, onion and ginger into mud, and pour in Chili powder, sesame, sugar, salt, shrimp paste and fish sauce to make seasoning.

3. Shred the white radish and onion, put them in a transparent container, slowly add the seasoning, and marinate for 3 minutes after mixing.

4. Spread the marinated seasoning evenly on the soaked cabbage from top to bottom, one leaf at a time, wrap half a cabbage with the outermost big leaves of the cabbage, and let it ferment for a while before eating.

method for making Korean platycodon grandiflorum kimchi:

materials: sugar, salt, water, monosodium glutamate, syrup, platycodon grandiflorum, garlic, scallion, ginger, seafood juice, sesame, sesame oil, glutinous rice flour and Chili powder.

1. soak 1-2g of dried platycodon grandiflorum in cold water for 5-8 hours until it swells white, wash it with clear water, add a lot of salt and rub it with your hands for about 1 minutes, rinse it repeatedly with clear water until the salty taste and bitterness are exhausted, control the water to dry, and cut it into thin strips longitudinally.

2. Prepare 1 peeled ginger, 1-3 cloves of garlic and 2 scallions, and wash them. Chop the ginger and garlic, and cut the onion into sections.

3. Take a small bowl, add 2-3 spoonfuls of glutinous rice flour, add 5-8 spoonfuls of water, stir and microwave for 3 seconds -1 minute until it is translucent, then stir evenly, add red pepper powder, appropriate amount of salt, chopped ginger garlic and 2-3 spoonfuls of white sugar, pour them on the platycodon grandiflorum, add scallion and cooked white sesame seeds, stir evenly, and put them in the refrigerator for 1-2 hours to eat!

Now Koreans can make hamburgers, sandwiches, pizzas, sushi, dumplings and steamed dumplings with kimchi as stuffing. Kimchi is skillfully made into various snacks in the shapes of fish, animals, plants and flowers with its various raw materials and colors. The raw materials of kimchi are octopus, sea cucumber, shrimp and crab. There are also various fruits, leaves, ginseng and so on. It is said that Korean kimchi is making a big push into Asia, targeting the whole world.