How to make your own kimchi at home 1》Ingredients for Northeastern sauerkraut: Chinese cabbage. Be sure to choose good Chinese cabbage.

Large, hearty cabbage is the best choice.

Seasoning: salt (you can leave it out, it seems). Pickling: wash the cabbage (or just remove the outer layer), then split the cabbage into 2 pieces from the middle to allow the water to penetrate and make it easier to arrange.

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Then the cabbage is arranged layer by layer in a circle, and some salt can be put on each layer. It should be pressed very firmly without leaving any gaps between the vegetables. After the cabbage is arranged, press a big stone on the top layer of cabbage.

Then pour in raw water.

After a month (about 20 days in some areas), the sauerkraut will be pickled. If the place where the sauerkraut jar is placed is slightly cool, it will last for a long time and will not go bad. You can eat it as you go.

Instructions and notes: 1. Cabbage is very important. Not all cabbages from any region are delicious when pickled. The varieties in the same region are also different. 2. Do not place the sauerkraut jar in a hot place. Keep it cool and make sure it does not freeze. 3. Use

The kind of large tanks that hold water in rural areas are best. 4. Be sure not to accidentally get oil into the sauerkraut tank, as the sauerkraut will go bad. 5. The climate in all regions is not suitable for pickling sauerkraut. Northeastern China has the best climate.

The taste of sauerkraut in areas north of the Yellow River is very different from that in the Northeast. 6. You can’t pickle it at any time. In the Northeast, you have to wait until at least the beginning of winter before you can pickle it. 7. Now there is a kind of pickled cabbage called "sauerkraut fresh", which is similar to

It is said that if you sprinkle something based on yeast into the vat, the marinated food will be delicious.

8. The sauerkraut in most restaurants is not good.

Because I don’t know what substance it is made from, the sauerkraut is ready in 1 or 2 days, and it is very unpalatable. It tastes similar to acetic acid, but it does not taste like sauerkraut at all.

9. Some people use nitrates and nitrites to pickle sauerkraut, pickles, salted fish, bacon, smoked foods, etc., which are prone to poisoning as bean sprouts say.

As for whether naturally pickled sauerkraut can be poisonous, I don't know.

10. Some people can’t eat too much. Pickled cabbage is very irritating and easy to get angry. 1》Ingredients for Korean spicy cabbage: Chinese cabbage, salt, white vinegar, sugar, garlic, garlic chili sauce, chicken. Preparation method: wash the Chinese cabbage with clean water.

Cut the cabbage into 15mm square pieces. Cut the cabbage leaves into larger pieces. Put it in a container and add an appropriate amount of salt and a large amount of white vinegar (use vinegar, a common fruit vinegar in American supermarkets, which is cheap and easy to use). Stir and let it sit for an hour. After it tastes, pour it in.

Remove the vinegar water, add sugar, minced garlic, chili sauce, and chicken essence, mix well, and serve on a plate (the amount of auxiliary ingredients varies according to each person's taste).

Quick to make, spicy and sour.

2》Exotic dish - spicy cabbage ingredients: 2 kg of cabbage, 500 g of radish, 20 g of chili noodles, 5 g of water celery, 20 g of chili noodles, 20 g of shrimp paste, 200 g of pears, 5 g of minced ginger, and 50 g of refined salt.

: (1) After cleaning the cabbage, cut the large ones in half and marinate them in 10% salt water for about 24 hours.

Chili powder and water at 1:1.

2, mix well and set aside.

Cut 1/3 of the radish into shreds and cut the rest into two or three pieces.

Cut the pears into large chunks and cut the cress into 3cm lengths.

(2) Add the mixed chili powder, sugar, shrimp paste, garlic, pear, water celery, ginger, green onion and refined salt to the shredded cabbage and mix well to make kimchi seasoning.

(3) After washing the pickled cabbage, apply kimchi seasoning evenly between the cabbage leaves.

Spread a layer of radishes in the jar, sprinkle a little salt, put the cut side of the cabbage upward, and then add the radishes. Repeat this several times until it is full.

Finally, cover it with a layer of cabbage and press it with stones. After three days, pour in spicy cabbage soup and seal it for storage.

About three weeks later, after the spicy cabbage has been pickled and flavored, cut it into 3-4 cm pieces and place it on a plate, then pour a little spicy cabbage soup and serve.

1》How to pickle kimchi. To pickle kimchi, you must first buy a kimchi jar (this kind of jar is quite special. There is a concave tray around the mouth of the jar, which can hold water. The mouth of the jar has a bowl-shaped lid. Just put the water in the tray and cover it.

Seal. 1. Wash and dry the jar first, add cold boiled water, and add salt (a spoonful of salt to a bowl of water). 2. Add peppercorns, garlic, and pepper. 3. Add the vegetables to be soaked, such as radish and Chinese cabbage.

Wash the hearts, sword beans, cowpeas, lettuce, peppers, cucumbers, chayote, etc., cut them into pieces, dry them, and put them in the jar. 4. Cover, seal with water, and store in a cool place for about a week.

It is ready to eat. After the kimchi is finished, you can add new vegetables. 5. If it tastes too bland, add a little white wine. ?

) Main ingredients: 3 pieces of Chinese cabbage, 2?l ??of white radish Ingredients: half a pack of chili powder, 5 green onions, about 2 tablespoons of ginger paste, about half a cup of garlic paste, 1 teaspoon of sugar Method: 1. Cut the Chinese cabbage into pieces

middle?

K, soak in salt water for about half a day, (just soak?) 2. Grate the radish and cut the onion into sections 3. Use a large pot to put the Chinese cabbage?

r dry, add shredded radish, green onion, ginger paste, garlic paste, sugar, and chili powder and mix. 4. Pack it in a crisper box, leave it for about one night (out of water), put it in the refrigerator, eat?

rJust take out some, be careful not to get it wet with raw water.

Note: 1. Winter?

r,?

Leave it for about a whole day, that is, wait until the water comes out, and then put it in the refrigerator. 2. What is chili powder?

?Guu, in Taiwan] Yes, but can it be mailed?

3. Can the prepared kimchi be used to cook kimchi noodles or kimchi fire?

And kimchi water?

.