How to make kimchi? It tastes fresh, spicy and delicious. Vegetables and fruits such as cabbage, eggplant and white radish are all preserved in autumn, so every household has a lot of sauerkraut in winter. In addition to Chinese cabbage, various leafy vegetables, such as carrots, leeks, shallots and cucumbers, can also be used as important raw materials for sauerkraut. According to different tastes, meat or seafood can also be used as auxiliary materials. In that case, different tastes and practices will make the variety of kimchi reach 100. Korean sauerkraut is also suitable for all kinds of delicious food. Ingredients: cabbage heart 1 (about 700g), radish 1 (about 600g).

Sauce: 2 teaspoons of glutinous rice flour, 270mL of cold boiled water, 20 g of pear 1, ginger, 2 heads of garlic, 40 g of leek, 3 teaspoons of Korean Chili noodles, 2 teaspoons of shredded Chili, 45mL of sugar 1 teaspoon of fish sauce, 3 teaspoons of salt (1 teaspoon = 65438. Production process:

The first step is to clean the cabbage, and it is better to make spicy cabbage with cabbage heart. If the cabbage is big, it needs to be divided into two halves or four parts. Take a vessel that can learn to put down cabbage, put it in cabbage water, add a teaspoon of salt and stir until it melts. Soak the washed cabbage in the fried salt water for 10 hour, and turn it several times in the middle. When soaking cabbage, peel off every leaf of cabbage, so as to ensure that the leaves behind can also be soaked in salt water.

10 hour, pick the cabbage, wash it, and then squeeze out the water. The pickled cabbage treated in this way tastes crisp and refreshing. Mix the sauce of pickled Korean spicy cabbage and spicy radish strips. Make glutinous rice paste first, put two teaspoons of glutinous rice flour into 270mL of cold boiled water and stir well. The specific gravity of glutinous rice flour and water is 1:9.

Step 2, mix the fried glutinous rice flour and cook it with low fire until the glutinous rice flour water becomes more and more viscous and transparent, and make glutinous rice flour paste. The key function of glutinous rice flour paste is to improve the viscosity of seasoning, and the sauce added with glutinous rice flour paste can better wrap Chinese cabbage and dried radish. If there is no glutinous rice flour at home, these steps can be omitted. Peel pears and shred them for later use; Wash leek and cut into sections; Chop ginger into paste, peel garlic and chop minced garlic.

Put all the ingredients prepared in step 7 into the freshly fried glutinous rice paste and add 3 teaspoons of Korean Chili noodles. Two teaspoons refers to sweet pepper, sugar 1 teaspoon, fish sauce 45mL, salt 1.5 teaspoon. Stir all seasonings evenly and let stand for 20 minutes. For 20 minutes, spread three-fifths of the sauce evenly on the prepared cabbage, and ensure that every leaf is coated with sauce. Then cover the prepared cabbage and put it in the refrigerator 1 week before eating. Pickling/kloc-for more than 0/5 days will have a sour fermentation flavor, which will be better at this time.