Korean kimchi ingredients: 1 Chinese cabbage (about 3 kg), 2 garlic heads, 5 grams of ginger, half carrot and white radish, 1/2 leek, 2 glutinous rice flour, 3 tablespoons (about 5 grams), food seasoning, 1 apple (or 1 pear), 1 grams of Chili powder, 3 tablespoons of sugar, 3 tablespoons of salt, production method 1. After the Chinese cabbage is washed, completely peel off the largest leaves outside * * * 4 tablespoons. Then cut it into four equal parts, soak it in salt water for about 3 minutes, drain the water slightly after taking it out, apply a proper amount of salt on the surface and leaves, put it in a container and press it with a heavy object, let it stand for 4 hours until the leaves become soft, and then wash it with clear water twice to squeeze out the water. 2. Radish and apple are shredded, and leek is cut into sections. Add appropriate water to the glutinous rice flour, stir it, put it in a microwave oven for 3 seconds to form a paste, and let it cool. Peel garlic and ginger, and grind them into paste with a garlic grinder for later use. 3. Add shredded radish, shredded apple, leek, glutinous rice paste, garlic, ginger and all seasonings into the container and mix well. 4. Fill the evenly mixed seasoning and ingredients into the leaves of Chinese cabbage, spread them evenly, wrap them from the root to the tail of the leaves, wrap them with the first big leaves, put them in containers, cover them and marinate them at room temperature for half a day until they are fermented, then refrigerate them in the refrigerator, and they can be eaten after 2-3 days with sour taste. Kimchi material:

6g of cabbage, 5g of salt, 4g of sugar, 2 peppers, 5g of prickly ash and 1 cup of white vinegar

Practice: 1. Mix cabbage with salt evenly, and rinse off the salt with cold boiled water after about 15min.

2. Mix the cabbage prepared in the first method and the rest materials, put them into a container (glass jar is the best, followed by ceramic jar) and refrigerate for about 2 days.

earthen pickle material:

3g chicken feet, 1g green bamboo shoots, 1g carrots, 8g sweet peppers and 8g celery. Seasoning 1 grams of wild pepper, 5 grams of pepper, 1 grams of ginger, 1 grams of pickled sea pepper, 5 grams of garlic, 5 grams of salt, 5 grams of white sugar, 5 grams of white wine, 5 grams of white vinegar, 3 grams of brown sugar, 75 grams of Laotan pickle water and 2 grams of onion.

Practice: 1. Rinse the chicken feet first, put them in a pot and boil them over medium heat for 1.5 hours, then take them out and let them cool. Change a chicken claw into two pieces.

2. put pickle water in a stainless steel container, add salt, ginger, garlic, chopped wild pepper, pepper, pickled sea pepper, onion, white sugar and white vinegar, and put the cut chicken feet into the container for soaking for 2 hours.

3. Wash green bamboo shoots, carrots, sweet peppers and celery respectively, and cut them into 1cm wide and 5cm long notes for later use. Take an earthenware pickle jar, add cold boiled water, salt, pepper, white wine and brown sugar, pour green bamboo shoots, carrots, sweet peppers and celery, and soak for 12 hours.

Note

When serving, take a special small earthenware pickle jar, put the pickled chicken feet into the jar, and then add the soaked green bamboo shoots, celery, sweet pepper and carrots. When serving, bring the earthenware pickle jar to the table. In front of the guests, pour the raw materials in the jar into a nine-inch glass abalone dish.

Three kinds of pickle materials:

Ingredients: eggplant, onion and radish

Practice: (1) Eggplant pickle

Material: eggplant, soy sauce

Seasoning: salt, onion, garlic and shredded pepper

Practice:

(1) Put the whole eggplant in the pot. (2) Put the onion, garlic and shredded pepper in it and cook it.

(3) Cook the soup with soy sauce.

(4) Marinate until late autumn, and if you want to eat it in winter, boil the miso soup, cool it and then pour it out. Repeat this for three times to prevent the miso. Autumn eggplant has a sweet taste and tastes better.

(2) Pickle with Onion

Material:

3Kg of shallot, 1 cup of rice paste, 2 cups of shad, 2/3 cups of garlic, 1/3 cup of ginger, 1/2 cup of Chili noodles, 1 cup of onion, 1/2 cup of red pepper and salt

.

(2) Onions are shredded, and red peppers are peeled and shredded.

(3) Add rice paste, and mix with mud carp, garlic, ginger and Chili noodles.

(4) Add shallots into the prepared seasoning and mix well, then add the prepared onions and red peppers and mix together.

(5) put it in a spatula and press it until the taste is soaked.

(3) Radish pickle

Material: 2Kg radish, 3g shallot, 3g mustard, 5g onion, 4 tablespoons mashed garlic, 2 tablespoons ginger, 1/2 cup shad sauce, 1 cup shrimp sauce, 2 tablespoons white sugar and 3 tablespoons glutinous rice noodles (wet).

Practice:

(1) Scrape off the hairs of the radish, remove the skin of the green part of the radish, wash and marinate in 1/2 cup of salt, and rinse with water to remove water.

(2) Put the washed shallots and mustard together and wash them when pickling radish. Cut the white shallots into shreds, and make the garlic and ginger well.

(3) Put a glass of water in a pan, pour glutinous rice noodles, and cook the paste to taste with salt, and cool.

(4) Put the sauce shad juice in a large bowl, first mix the chili noodles, then add the onion, garlic, ginger, shrimp paste and white sugar into the cooled glutinous rice paste to make a slightly thicker seasoning.

(5) Put radish pieces, shallots and mustard greens into the mixed seasoning, mix well, roll two radishes, shallots and mustard greens, and put them neatly in the jar. It can be marinated in two weeks.

homemade kimchi

ingredients: Chinese cabbage, Chinese cabbage pear, glutinous rice noodles, sparerib soup, bean curd, ginger and garlic paste, Chili noodles, salt and soybean sauce

method: 1. Marinate Chinese cabbage with salt for 3 hours, blanch Chinese cabbage with water and control the drying water, take a small bowl, add a little water to dilute it, and pour it into the pot.

2. Add salt, mashed ginger and garlic, Chili noodles and chopped pear into the cooled rice water to make a sauce, put it on Chinese cabbage layer by layer, and leave it for 3-4 days to make kimchi;

3. Set fire to a pan, pour in oil, add Chinese cabbage, soybean sauce, ribs and soup, boil the soup, add tofu and cook for 3-5 minutes, and add garlic before taking out the pan to make sauce soup.

gorgeous kimchi material:

appropriate amount of vegetables (such as cucumber, radish, green pepper, young garlic, celery, bitter gourd, carrot, red pepper, green garlic, etc.)

Practice:

Cut all the vegetables into pieces, and I will never put some tricks right.

Add sugar, salt and white vinegar according to your personal taste, but kimchi is slightly sour. Wear disposable gloves to prevent vinegar and pepper from hurting your skin, which is similar to scratching and rubbing by massage. Force the water out of vegetables, put it in a clean bottle and put it in the refrigerator for about a day.

Home-made kimchi material:

Cabbage half celery half root (not half root) carrot 1 white radish 1/4 radish half salt 1 teaspoon (5g) rock sugar 1 Master Kong mineral water 1ml pepper 2 wild pepper 1/ 2 bottles of star anise, 1 fragrant leaf, 2 pieces of cinnamon, 1 small piece of Amomum tsao-ko, 1 pear, half an apple, 4 cloves of ginger, 1 pieces of high-alcohol liquor, 3 tablespoons (45ml)

Practice: 1) Pour 1ml of water into the pickle jar, and add pepper, star anise, fragrant leaf, cinnamon, Amomum tsao-ko, peeled apple pieces and pears, peeled garlic, ginger slices, high-alcohol liquor and salt (1).

2) Cover, pour clean water on the edge of the pickle jar, seal it, and soak it in a cool place for three days.

3) after three days, the cabbage is washed, drained and torn into pieces, carrots, white radishes and water radishes are peeled and cut into strips, and celery is washed, drained and cut into strips. Put in a large bowl and marinate with salt (1/2 teaspoon) for 1 minutes.

4) Open the lid of the pickle jar, add the pickled vegetables, cover it, seal it with water, put it in the shade and soak it for 48 hours.

Simple kimchi

The raw materials of kimchi are very simple, whatever cauliflower, white radish, celery, carrot, cabbage, lettuce and onion you like. Ingredients of pickle soup: 3 liters of water, 1 pieces of fragrant leaves, a handful of white pepper, 1 dried peppers, half a bottle of white vinegar, half a bag of sugar, salt and monosodium glutamate.

Practice:

Boil water, fragrant leaves, white pepper and dried pepper for 3 minutes until the fragrance overflows, turn off the fire and let it cool a little, then pour in white vinegar, sugar, salt and monosodium glutamate, and adjust it to sweet and sour taste. The salinity depends on personal taste. At first, it should not be too salty, because kimchi will get more delicious as it soaks! Cool the pickled vegetable water thoroughly for later use!

while the kimchi water is cooling, prepare vegetables, wash all vegetables and break off small cauliflower. Dice cabbage, peel white radish and carrot, cut into strips with thick thumbs, remove tendons from celery, cut into strips, cut onions into chunks, peel lettuce and cut into strips.

all vegetables are ready, just boil water and blanch thoroughly, not too much. immediately remove the blanched vegetables from cold water and let them cool thoroughly, and drain the water for later use.

Prepare a pickle jar, preferably Sichuan pickle jar. Put the vegetables in the jar, pour in the cool pickle water, and leave it in the shade for 24 hours before eating.

Shanghai kimchi material:

5g of Chinese cabbage, 15g of dried pepper, 5g of sugar, 2ml of white vinegar, 25g of salt and 25ml of water

Practice: 1. Cut Chinese cabbage into 4cm long strips.

2. Cut the chilli into 1cm long pieces.

3. Put the cabbage in a big sealable glass jar, add salt and marinate for one day.

4. put the wok on the stove, add water, turn on a small fire, add dried Chili peppers and cook until soft. Add sugar and turn off the heat. After cooling, add white vinegar to make juice.

5. Check whether the Chinese cabbage has obviously softened. Remove the salted white water, add the prepared juice and cover the lid. Marinate for another day, and you can eat

Taiwan Province pickles

Ingredients: 1/2 cabbage, appropriate amount of salt

Seasoning sauce: 1/2 cup of sugar, 1/2 cup of vinegar, 4-5 petals of garlic, 1 pepper, 3 cups of water, and disposable paper cups

Practice: 1. Wash cabbage and tear small pieces by hand < Use cold boiled water again to remove the salty taste (water should be drained)

3. Boil the water in the marinade, turn off the fire, add the pepper slices, chopped garlic, sugar and vinegar, and let it cool naturally (I made it the night before)

4. Finally, mix the cabbage with the marinade, put it in a jar or box and refrigerate it for about one day to taste, and you can get it

. 3-5 cloves of garlic or one single garlic, appropriate amount of salt, appropriate amount of sugar and appropriate amount of vinegar (appropriate amount means any increase or decrease according to personal taste)

Practice:

1. Head off the cucumber, cut it in half. Scrape off the melon sac with a spoon, and cut it at will, preferably cut it into the shape of hemp fiber cucumber, that is, cut it several times, then cut it off, and it will look like a small comb. Make sure that each cucumber is basically covered with salt (in fact, you don't need too much, but you need to wash it later). Leave it for 15-3 minutes.

3. Pour out the water and press the cucumber by hand (like washing clothes on a washboard) to squeeze out more water and make it softer.

4. You can put more sugar, and add a small cup of cold boiled water if you are afraid of being too sour according to your taste.

6. Cover it with a lid or seal it with plastic wrap, and you can eat it at room temperature for 4-6 hours (I often steal it in 2-3 hours), or you can eat it in the refrigerator the next day.

Niangjia pickle material:

1/4 pineapple. 4 tablespoons of white sugar and 2ml of white vinegar.

Practice:

1. Slice pineapple, red pepper and onion, slice cucumber and shred carrot.

2. Stir all ingredients with sweet and sour juice, seal the bowl with plastic wrap and marinate in the refrigerator for 4 hours.

Chaozhou pickle

5g of Chaozhou pickle. 5 grams of dried chilli. 1 grams of seasoning salt, 15 grams of vinegar, 15 grams of sugar and 1 grams of maltose.

Practice: 1. Wash Chaozhou sauerkraut and cut it into 3 cm long pieces with a knife for later use.

2. Fire the pan, add refined salt, vinegar, sugar, maltose and dried chili, bring to a boil, pour it into a basin to cool, then soak Chaozhou sauerkraut for 2 hours, and then serve it on a plate.

western kimchi

main ingredients: 5g of cucumber, 5g of radish and 5g of carrot, 5g of onion, 3g of celery, 3g of purple cabbage and 3g of red pepper,

auxiliary materials: 75g of apple, 1 lemon, 25g of cherry tomatoes, 2 fragrant leaves, and seasoning: 4g of salt, 15g of sugar, 5g of white vinegar and 2g of water. Peel the lemon, squeeze out the juice and put it in a bowl. Peel the apple and cut it into pieces.

(2) Add clean water to the pot, add salt, sugar and lemon peel to boil, pour into a container, add white vinegar, lemon juice and fragrant leaves, put pickled vegetables and apples in, soak for 1 hour and serve on a plate.

pickles with bean leaves:

1 pieces of bean leaves, 1/2 cup of shad sauce, 8g﹐ of garlic, 1/3 cup of Chili noodles, 1g﹐ of ginger, soy sauce and salt

Practice: (1) put the red bean leaves in a jar and soak them in salt water with 1/2 cup of salt in 1 cups of water for 15 days or 2 minutes.

(2) Wash the fermented bean leaves, and after removing water from each piece, tie a few pieces together.

(3) Boil the mud carp juice, dip the bean leaves in the mixed solution of onion, ginger, Chili noodles and soy sauce, and put them neatly in the jar to make them tasty and stew. Put onions in the seasoning, and kimchi will be rotten.

Korean non-spicy kimchi material:

Basic ingredients: 1 Chinese cabbage (medium size), 3 tablespoons of salt, 5 ml of water, or add or subtract as needed. Filler ingredients: 24 grams of white radish, cut into filaments, 3 shredded dried red persimmon peppers, 4 cloves of garlic, sliced or chopped, 2 slices of ginger and 2 onions, cut into thin diagonal strips. Rinse the cabbage slightly with cold water and drain. Sprinkle salt between each leaf (so that each leaf is still connected to the Chinese cabbage). Put that cabbage into a pot, and add wat to make the cabbage just soaked. Leave the cabbage to marinate for 4 to 5 hours, or until the leaves are soft.

2. Rinse pickled cabbage with cold water for 3 times, and then drain it in the furrow for about 2 minutes.

3. Take a large bowl, add shredded white radish, shredded red pepper, garlic, ginger, onion, vinegar, sugar, salt and 25ml of water, and mix well to make stuffing.

4. put the filler evenly between each leaf and keep the marinade. Turn the outermost cabbage leaves of each part towards the center of the cabbage (don't leave the center of the cabbage), roll up the remaining cabbage leaves to the inward side of the cabbage, and then use the cabbage leaves to roll up the white.