authentic kimchi (pictured)

main ingredients:

3 Chinese cabbages and 2 white radishes

ingredients:

half a packet of Chili powder, 5 onions, about 2 tablespoons of ginger paste, about half a cup of garlic paste and 1 tsp of sugar

Practice:

1. Cut the Chinese cabbage into medium pieces. Add shredded radish, onion, ginger paste, garlic paste, sugar and Chili powder and mix well

4. Put it in a fresh-keeping box, put it in the refrigerator for about one night (water comes out), and take some out when eating, being careful not to touch raw water.

Note:

1. In winter, it must be put in the refrigerator for about a whole day, that is, after the water comes out.

2. Chili powder is specially made in Korea, but it is not available in Taiwan Province, but it can be sent by mail.

3. The prepared kimchi can be boiled with kimchi noodles, kimchi hot pot and kimchi dumplings.

3 "The materials and practices of kimchi are as follows:

Preparation materials:

1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves that need to be removed. It looks clean and fresh. It is advisable to store cabbages with green leaves and fresh appearance. The bigger the newly produced cabbages, the better. In autumn, cabbages with moderate size, good heading degree and heavy weight are better. Chinese cabbage is not only rich in vitamins or minerals, but also contains various components with various pharmacological effects. According to academic papers published, methyLmethionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it and eat it after washing. Radish is thick, uniform, scar-free, fresh, smooth in color, firm and soft in meat, not too spicy and sweet.

3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has bactericidal and degerming effects, and can promote the secretion of saliva or gastric juice and digestion. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used in pickling pickles should be bright red, thick meat and smooth skin dried in the sun.

4. Garlic-The origin of garlic is Central Asia, which belongs to the Allium of Liliaceae, and the garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative native varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. Multi-petal garlic with spicy taste is often used when making kimchi, while long-stemmed garlic is often used when making salted garlic or using garlic leaves. Sulfite, the main stimulating component in garlic, has 15 times the bactericidal power of carbonic acid, and has various functions such as promoting metabolism, relieving pain, constipation and detoxifying.

5. Onion-common vegetables are alkaline, but onion is rich in sulfur and belongs to acidic food. Onion is a vegetable that is difficult to store, and its water content is about 8%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Green onions are selected with thick and fresh roots, and fine onions are selected with short and fresh leaves. Both kinds of onions are long and thick with the white part, and the shiny one is suitable.

6. Ginger-Ginger is combined with vinegar, soy sauce, salt, honey, etc., and does not damage the inherent taste of food. Water accounts for about 8% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. The petals are thick, there are not many twists and turns, the epidermis is thin and transparent, and the ginger with less fiber is not spicy, moist and soft.

7. Stichopus spinosa-a green algae parasitic on shallow seashore, with dark green overall, smooth touch and moderate content ratio of calcium and phosphorus. Used when pickling and storing Chinese cabbage.

8. salt-salt is the oldest and most important condiment used by human beings so far. Because salt not only regulates the saltiness of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play an osmotic pressure role, and participate in the regulation of acidity and neuromuscular excitability.

9. Fish and shrimp sauce-is a kind of fermented food in storage. During storage, protein is decomposed into amino acids, resulting in an inherent taste and aroma. The spines of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp sauce, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids. Shrimp sauce, which is the most widely used, is light because of its low fat, and anchovy sauce has the highest content of fat and required amino acids and calories.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. The most preliminary materials will be fine after the Chinese cabbage shrinks.

Step 2: Find a large pot that can be turned upside down, finely grind garlic (a little more, about 3 taels of garlic in five Jin of Chinese cabbage), Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like stuffing dumplings.

Step 3: The fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer, and one week in winter.

Step 4: Taste delicious food, be careful not to leave it for too long. It is suggested that single friends must share it with their friends after cooking, otherwise it would be a pity if they can't finish eating it all by themselves.

4 "Korean spicy cabbage production technology

Korean spicy cabbage has a long history and is world-renowned. In October, 1996, Kimbotu and his wife from Korea Rural Promotion Agency came to Zhengding, where they personally taught the processing technology of six kinds of fine pickles, such as cabbage, radish, cucumber and sherry red.

Now, taking Chinese cabbage as an example, talk about the production process of Korean kimchi.

1. Vegetable selection and pretreatment: Choose fresh green cabbage with bright color, no pests and diseases, cut it vertically to one-third of the cabbage after root removal, and gently separate the cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle with sea salt evenly. Press it with a flat plate to make it salty evenly. After 6 hours, turn it up and down once. After 6 hours, rinse it with clear water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.

2. Preparation of seasoning: Slice shallots obliquely into filaments, cut onions into filaments, mash peeled ginger and garlic into mud, cut leeks into 1-2 cm pieces, and rub white radishes into filaments. Mix the above seasonings evenly in a container, add the mushy cooked flour, then add the appropriate amount of Chili noodles, shrimp oil and shrimp paste, and mix evenly and compact for 3-5 minutes < P > 3. Korean spicy cabbage production: put the cabbage with good water control on the cutting board, evenly spread it into each layer of leaves with the prepared seasoning, and wrap the whole cabbage tightly in the jar with the outer leaves of the cabbage, seal and ferment.

When making Korean spicy cabbage at home, you should adjust and taste it repeatedly according to your own taste until you are satisfied.

It is best to store Korean spicy cabbage at 3-5℃ and keep it fresh for three months at 3-15℃.

5 "Korean miso soup

There are many kinds of miso soup, such as seafood, vegetables and meat. Mushrooms teach you to grow simple materials: mushrooms, tofu, 2-5 shellfish, 1 whitebait, onion, 1 sharp pepper and zucchini.

1. Add water to the materials, and put them in (except shellfish sharp pepper). Rub it with your hands until the water turns white)

2. Add a little pepper noodles after boiling, add shellfish sharp peppers when it is almost cooked, and add garlic after cooking for 5 minutes. If it is not salty enough, add some salt or chicken essence

6

. Cabbage.

Hot sauce: shredded white radish, shredded shallots, ginger paste, garlic paste, shredded pears, leeks, and Chili noodles (Korean Chili noodles are best if they are not available, but don't choose too spicy. Key! ) sesame seeds have a little salt, and if there is silver fish meal, you can add rice noodle porridge for good color, and if there is no diabetes, you can add some sugar (spicy sauce is the key, so you must pay attention to adding ginger and garlic according to your personal taste)

1. Wash the cabbage, cut it in half, sprinkle sea salt on each layer, and be sure to sprinkle it on each layer, especially the vegetables. Then add cold water to soak it for 7-9 hours. Then air it for a while and drain the water as much as possible.

3. Mix the hot sauce (with it) well.

4. Spread the hot sauce on the cabbage layer by layer, and then put it in a sealed container. Now it's summer and you can eat it for half a day! Remember to put it in the refrigerator! I usually eat it after a week in the refrigerator!

you can put sprite in kimchi! Usually put it when making kimchi in winter, Not in summer

8

Korean spicy cabbage

Materials:

Chili noodles 3g, oyster 75g, onion 25g, garlic 15g, water celery 1g, raw pear 1g, fresh pear 2g, ginger 5g, sugar 15g, salt 25g, pepper 15g, onion 1g and pine nut 25g.

water celery: remove the roots, wash and cut into 5cm.

oyster: wash the oyster with light salt water, remove the dirt, and put it in a dish to remove the remaining water.

chestnut: remove the outside, and remove the sticky skin inside when you put it in water.

Pear: Peel it, cut it into pieces and put it in.

Practice:

1. Wash the pickled cabbage with fresh water, put it in a dish with dew, and control the water.

2. Cut the green onion into 5cm long pieces. Cut the garlic and ginger to look better. Then put the garlic and ginger into the Chili noodles and mix well. Cut the dehydrated Chinese cabbage into 5cm long pieces and put them in a dish. Add salt and sugar into the mixed Chili noodles and continue to mix. When the salty taste of the Chinese cabbage is suitable, put the chopped onions, shallots and celery into the dish, and then put the chopped chestnuts and pears, as well as big peppers and sesame seeds into the dish to see how salty it is.

3. Put the spicy Chinese cabbage in the dish and sprinkle pine seeds on it, which is beautiful and beautiful. When putting radish in spicy cabbage, cut the radish into 3cm long pieces, marinate it with salt, drain the water, and put it with the cabbage and add seasoning.

9 Korean spicy cabbage

Material:

1 Chinese cabbages (3kg), 19 cups of coarse salt (3kg) and 15 cups of water? 6? 1. 3 radishes (4.5 kg), 1 bundle of scallion (4g), 1 bundle of mustard (1kg), 2 bundles of cress (6g), half a bundle of green onion (4g), 1 heads of garlic (4g), 3 ginger (1g) and 1 cups of Chili noodles (8g). 2 cups of raw shrimp (3g), proper amount of salt and sugar

Preparation:

① Select fresh and tender Chinese cabbage, remove the yellow leaves, cut the coarse Chinese cabbage into four pieces, and cut the small one into two halves.

(2) Dissolve a proper amount of crude salt in water, soak the cut cabbage in water and then take it out, sprinkle a proper amount of salt on the stalk of the cabbage, and put it into a large container layer by layer for pickling. After about 5 hours, change it up and down to make all the cabbages marinate evenly.

③ Wash the pickled cabbage with cold water for several times, then take it out and put it in a basket to drain the water. Cut a big Chinese cabbage in half and gouge out the thick roots.

④ Select a solid and smooth radish to remove the radish whiskers, wash it, control the water to dry, and then cut it into 2cm pieces and shred it.

⑤ Wash scallion, mustard and cress and cut them into 4cm. Only the white part of scallion is roughly cut into sections.

⑥ peeled ginger and garlic, washed, drained, mashed in a mortar, and the dried shrimp paste was roughly mashed, leaving the sauce in the container.

⑦ Pick out the shells of raw oysters, wash them with light salt water and take them out.

⑧ Pick out impurities from raw shrimps, wash them with clear water, control the water to dry, and then put them into a pulverizer for crushing.

⑨ soak the Chili noodles in warm water, then add shrimp sauce and anchovy sauce for further soaking.

Practice:

① Put the soaked Chili noodles (step 9) into shredded radish and stir them to red color, then season with salt.

② add mashed garlic, ginger, dried shrimp paste and crushed raw shrimp and stir, then add water cress, mustard greens, scallion and scallion and gently mix.

③ Season with salt and sugar, and finally add oysters and mix.

④ Pour the seasoning stuffing into a spacious container, add it between the leaves of Chinese cabbage, then wrap the whole Chinese cabbage with the leaves on the outer layer, and stir it with the cut face up.

⑤ Fill the tank with kimchi about four fifths of its capacity, and put the pickled leaves on the upper part for compaction. Pickles that want to be stored for a long time should be stored after sprinkling enough salt.

Note:

① Select fresh Chinese cabbage, remove withered leaves and cut one third from the lower part.

② break the cut part by hand.

③ Soak Chinese cabbage with salt water.

④ sprinkle granular salt on the cabbage patch.

⑤ stack the salted Chinese cabbage layer by layer for pickling.

⑥ cut the radish into 2cm discs and shred them.

⑦ Wash scallion, mustard and cress, and cut them into 4cm pieces. Only the white part of scallion is roughly cut.

⑧ seasoning stuffing for pickled pickles: add pepper noodles puffed with raw radish and dye them red, then season with salt.

⑨ Add mashed garlic, ginger, dried shrimp paste, cress, mustard greens, scallion and scallion into the stirred raw shredded radish.

⑩ Start from the bottom of the pickled cabbage and stuff it with the stirred kimchi stuffing.