Nutritious and delicious kimchi is one of the common dishes. There are many types of kimchi. According to the cooking methods in different regions, it can be simply divided into Sichuan kimchi, Xiangxi kimchi, Korean kimchi, etc. According to the different raw materials used, it can be divided into radish kimchi.

, cabbage kimchi, chili kimchi, etc.

The method of making kimchi is very simple, and the ingredients to be prepared are also very common. After the kimchi is made, it can not only be eaten directly, but can also be used to cook kimchi pancakes, kimchi soup, kimchi fried rice and other dishes, so it is very practical.

Next, let’s learn how to pickle kimchi with Maigoo editor.

The difference between kimchi and pickles 1. Different production principles. Kimchi is fermented by wet fermentation, while pickles are fermented by dry fermentation, so the production principles of the two dishes are different.

2. The pickling time is different. The pickling time is generally relatively short and can be eaten in about a week, while the pickled vegetables require a longer production cycle and basically need to be pickled for about a month before eating.

3. There are different ways to eat kimchi. You can eat it raw directly, or you can cook it with other vegetables and eat it. Generally, pickles cannot be eaten raw.

Efficacy and nutritional value of kimchi 1. Appetizer and healthy food. Cabbage and kimchi are not only delicious after pickling, but also stimulate the digestive glands to secrete digestive juice, help the digestion and absorption of food, and have the effect of appetizing and healthy food.

2. Promote metabolism. Spices such as chili, garlic, and ginger are generally added to kimchi. These spices can help physiological metabolism and promote the body's perspiration, so they can promote metabolism.

3. Nutritional supplement: Kimchi is generally made from vegetables and fruits and is rich in plant fiber and vitamins. Therefore, eating kimchi in moderation can supplement nutrition.

Pickling methods and ingredients for making Sichuan kimchi Ingredients: white radish, Xinlimei radish, lotus root, and carrot.

Ingredients: edible salt, ginger, star anise, pepper, bay leaves, red pepper, white wine.

Tools: Pickle jar.

Method: Step 1: First, wash the white radish, Xinmei radish, carrot and lotus root, peel and cut into pieces for later use.

Step 2: Wash and dry the kimchi jar, then put the prepared white radish, Xinmei radish, carrots, ginger, and lotus root into the jar.

Step 3: Make a brine using table salt and water.

Step 4: Take a pot of water and boil it. After the water boils, add star anise, peppercorns, bay leaves and white wine.

Step 5: Pour salt water and seasoning water into the kimchi jar, finally add an appropriate amount of red pepper, seal and marinate for 2-3 days.

Details >> Ingredients for making Korean kimchi: Chinese cabbage, white radish, pears, and leeks.

Ingredients: shrimp paste, fish sauce, Korean hot sauce, glutinous rice flour, coarse salt, ginger, garlic, chili powder.

Tools: Gloves, Korean kimchi jar.

Method: Step 1: Cut the Chinese cabbage in half, then sprinkle it with coarse salt and roughly marinate to remove the moisture.

Step 2: Shred the white radish and pears, and cut the leeks into sections, then add chili powder, shrimp paste, fish sauce, Korean hot sauce, ginger, and garlic and stir evenly.

Step 3: Boil water in a pot, add glutinous rice flour after the water boils, cook into glutinous rice paste and pour into the mixed sauce.

Step 4: After putting on gloves, spread the prepared sauce evenly on the Chinese cabbage, then add a layer of leek segments, and then put it into the kimchi jar to marinate.

Step 5: Generally, it can be taken out after marinating for about half a month.

Ingredients for making radish kimchi: white radish and pear.

Ingredients: salt, onion, ginger, garlic, chili powder, white sugar, white vinegar.

Tools: pickle jar, gloves.

Method: Step 1: First wash the white radish, peel it and cut it into small pieces, then add edible salt and marinate for 30 minutes.

Step 2: Chop the onions, ginger and garlic, and use a food processor to beat the pears into pear juice and set aside.

Step 3: Mix the chopped onion, ginger, and garlic with sugar, chili powder, and white vinegar and stir evenly to make a chili paste.

Step 4: Put the pickled radish into the kimchi jar, then pour in the chili paste and pear juice, wear gloves and grasp evenly.

Step 5: Finally, close the lid of the kimchi jar, seal and marinate for about half a month before eating.

Details >> How to make cabbage kimchi Ingredients: fresh cabbage.

Ingredients: star anise, bay leaves, pepper, ginger, cinnamon, salt.

Tools: sealed jars, gauze bags.

Method: Step 1: Wash the cabbage, cut it in half, and dry it.

Step 2: Rub an appropriate amount of edible salt into the cabbage and leave it overnight to force out the moisture in the cabbage.

Step 3: Put star anise, bay leaves, pepper, ginger, and cinnamon into a gauze bag, and then boil it with water.

Step 4: Put the cooked seasoning water into a sealed jar, and then put the cabbage with the moisture removed into it.

Step 5: Finally, seal the jar and marinate for about 10 days.

Details >> How to make kimchi and cowpeas. Ingredients: fresh cowpeas.