Method 1:

Spicy cabbage

Tear off the cabbage piece by piece, soak it in salt water, add more salt, soak it the next day, wait until the cabbage is soft . Let dry and squeeze out the water.

Pay attention to the amount of salt. Don’t add too much, but it must be appropriate. You can taste the salt water. It should be one or two times saltier than usual for cooking. Don’t be too salty, otherwise the cooking will be bad. The food is too salty, so you can only eat fried rice!

Preparation raw materials: chili

Ingredients: garlic, ginger, apple, fish sauce

Chop chili, mince ginger, and chop apple into applesauce.

Put the chopped ginger, garlic, chili, and applesauce together, add fish sauce, and mix well.

Put a layer of dried cabbage into a bowl and spread a layer of chili sauce.

After laying a layer of cabbage and a layer of pepper, seal it with plastic wrap. It is also good to put it in a crisper. Store it in the refrigerator. It will be ready to eat in about 2-3 days, but 7 days It will taste better in the future.

Cut the cabbage before eating~

It is best to wear disposable gloves when cutting peppers, otherwise they will be burned badly: P

If you are lazy, you can use a blender to puree the ingredients. However, the blender must be cleaned immediately after beating the chili pepper, otherwise it will leave a spicy taste and affect the next use.

The cleaning method is to rinse it with water immediately, and you can also add a little vinegar to soak it. Soak in clean water after washing. That's all, Xixi.

Korean spicy cabbage

Ingredients:

One Chinese cabbage, 1 apple, 0.5 jin of carrots, 2 green onions, 4-5 slices of ginger, garlic 1-2 cloves, salt, sugar, chili powder (preferably seedless) 0.2 catties, Gongminjiu.

Processing:

Wash the cabbage leaves and tear them into small pieces by hand (hand tearing is more delicious than cutting with a knife), peel the carrots and cut into oblique elephant eye slices (you can also Use a food processor to cut flower shapes), put it into a container, put it in a layer, sprinkle a layer of salt, when it is full, put something heavy on top, and let it sit overnight. The next day, squeeze out the vegetable juice and brine, wash it with water and dry it. Put the cabbage, carrots, apples, onions, ginger and garlic in a clean basin, add chili powder and a little MSG, mix well, compact it with a clean plate, cover with clean gauze, and ferment at room temperature until it is sour and fragrant (approximately 1-2 days (in winter it needs to be fermented next to a heater for more than a day) and stored in the refrigerator. Sour, spicy, fresh, crisp, light and refreshing Korean kimchi is ready to eat.

Explanation:

Sugar is added to feed bacteria for fermentation. It is best to use Korean chili powder. The chili powder produced in China is ground without removing the seeds. It is quite cheap but not good. You can add Gongyanjiu or not. Add a small amount to speed up the fermentation. The acidity should come from natural fermentation, not added vinegar. Korean kimchi can be eaten directly or used for stir-fry

Ingredients:

3-4 Chinese cabbage, 2 cups of coarse salt, 1.5 kg of white radish, 50 g of snow pear, 50 g of ginger paste grams, 50 grams of minced garlic, 30 grams of onions, 30 grams of celery, 500 grams of green onions, 30 grams of pine nuts, appropriate amount of sesame seeds, 1/3 cup of Korean braised shrimp paste, 1/2 cup of chili powder.

Preparation method:

1. Wash the Chinese cabbage and cut it in half, sprinkle coarse salt evenly between the leaves, and marinate at room temperature for 4 hours.

2. Put the white radish, snow pear, and green onion in a large bowl and mix with minced garlic, minced ginger, and chili powder, then add braised shrimp paste, celery, onion diced, etc. and mix well.

3. Test the taste. If the taste is not enough, add chili powder and salt as appropriate.

4. Spread the marinade evenly in the middle of the leaves, and then fold the leaves into a semicircle. If you want to eat it on the same day, marinate it in a large bowl at room temperature for half a day.

Note:

It is best to store kimchi in a sealed container with a lid. It can only be placed in a refrigerator at 0-5℃ and can be stored for 2-9 months. The longer the kimchi is marinated, the more flavorful it will be. If you like a crispier texture, marinate it for half a day to two or three days.

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The simplest way to make Korean kimchi

The first step is to wash the vegetables and kimchi. Choose healthy (J) cabbage, pick it whole and wash it. Choose a suitable container and add an appropriate amount of water and salt, preferably two to three times saltier than when cooking. Soak the foam for about 24 hours.

The second step is seasoning. Choose ordinary chili noodles, it is best to make them yourself, because the chili noodles sold outside have other ingredients and are not spicy. Minced ginger, minced garlic, and scallions. Use warm boiled water to mix these four seasonings. In Korea, glutinous rice paste is usually used to mix it.

However, if you use glutinous rice paste, the vegetables will sour faster, which is normal.

The third step is marinating. Take out the soaked cabbage and wash it slightly with warm water. Lay the cabbage slices one layer at a time, spread the seasoning on top and then spread it out layer by layer. Until it's finally done. The fourth step is to consume it. It should be sweet after 24 hours. It starts to turn sour after three days.

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1. Buy a Chinese cabbage and cut it in half with a vertical knife

2. Soak it in a basin with salt for half a day ( The cabbage should be soaked in salt water, about 2 taels of salt for one cabbage)

3. Cut the carrots, green onions, ginger, onions, and garlic (the carrots should be shredded and the onions should be sliced)

5. Add the chopped ingredients and chili powder to a handful of rice (cooked), a small amount of salt, a little sugar, hoisin sauce, Stir the chicken essence and other ingredients together. During the mixing process, add a little water to make the cabbage not dry after it is ready (the same as porridge)

6. Cool the soaked cabbage and apply the seasoning of the cabbage on each piece with your hands. on the cabbage leaves, then press the cabbage tightly and place it in a container

close it.

7. Open it and eat it after three days (put it in the refrigerator after cooking, the taste will be more delicious)

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How to make Korean kimchi< /p>

Korean kimchi recipe (classic collection)

Chinese cabbage: 2 pieces

Chives: half a catty (because leeks are very expensive, so I use onions instead, personally think 3 stalks are enough)

Ginger: 2 taels

Garlic: one head + half head

Chili noodles: 2-5 taels (depending on personal taste, I like to buy Koreans have chili noodles, which is more authentic)

Apple: one (pear is also delicious)

Glutinous rice: about 3 taels (used to cook porridge, not too thin, Don’t make it too sticky, control it yourself)

Salt

MSG (I didn’t add MSG when I made it, it depends on personal taste)

Sugar (recommended) Put more, depending on personal taste)

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1. Cut the cabbage into two and salt it to remove the moisture. In order to save time, you can cut the cabbage into slices, spread a layer of cabbage and sprinkle with a layer of salt. If you want to make it more beautiful, you can cut the cabbage into two pieces and apply salt evenly on each piece of cabbage, covering both the front and back sides (I did this for the first time and it was exhausted, but it worked. extremely beautiful). After pickling, press something heavy on the cabbage and leave it there for at least 4 hours.

2. Minced garlic; minced ginger. Cut green onions into sections. Start cooking glutinous rice porridge. The apples are being cut while the mixture is starting. Some people use the time here to pickle green onions, it depends on personal habits. Don't cook the porridge too early. You can cook it when the cabbage is almost ready.

3. After the porridge is cooked, put it in cold water to cool it down, otherwise it will burn your hands! ! ! Rinse the cabbage several times with water. Find a larger pot, add minced garlic, minced ginger, minced green onion, minced chili pepper, sugar, MSG, apple slices (or shreds), salt (if you feel that the cabbage is not salty enough, you can add more salt at this time; if it feels very salty, , you can add less salt or no salt) into the basin, then pour the warm glutinous rice porridge into the basin and mix well. (When stirring, be sure to wear rubber gloves or cover the handle with a plastic bag, otherwise the chili will make your skin feel uncomfortable.)

4. Wash the jar that will hold the pickles. Put a layer of cabbage and spread a layer of sauce! Apply a layer and grab it a few times with your hands, trying to make every piece of cabbage dip into the sauce. So layer by layer...

5. Seal. Leave at room temperature for a day or a day and a half, then transfer to the refrigerator. Otherwise it will ferment too quickly and become sour. You can eat it on the second day. Eat it slowly. It tastes best on the third and fourth days!

6. You can pray while doing it! ! If you do it with a happy mood, the food will be delicious!

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Korean kimchi is world-famous and has basically become Korea’s signature dish.

Korean pronunciation of Korean kimchi: "Listen to it"

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

Steps:

The 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, it is best to eat it. The preliminary materials are just fine.

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 (according to your own taste), and then Add sugar, fish sauce (as much as soy sauce), and some more salt according to your taste. Just mix these seasonings together, just like filling them with dumplings.

Step 3: Fermentation. Fermentation must 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.

Note: Fish sauce is the most essential thing, and it is also the biggest difference between Chinese and Korean kimchi. In Korea, almost every household makes their own fish sauce, and Chinese people don’t eat it. , but they are sold in large supermarkets, about 8-10 yuan a bottle, mostly Thai fish sauce