Ingredients: Chinese cabbage, be sure to choose good Chinese cabbage. A big, solid cabbage is the best choice.

Seasoning: salt (it seems that you can do without it)

Pickling: wash the cabbage (or just remove the outer layer), and then split the cabbage into two petals from the middle to allow water to penetrate and put it away.

Then turn around one layer at a time and place it firmly. You can put some salt on each layer appropriately, and press it very firmly, leaving no gap between vegetables. After placing it, press a big stone on the top cabbage.

Then pour in raw water. After a month (about 20 days in some areas), the sauerkraut will be marinated. If the place where the sauerkraut jar is put is a little cold, it will not be bad for a long time, and you can take it with you when you eat it.

Note:

1, Chinese cabbage is very important, not all pickled cabbages in any area are delicious, and the varieties in the same area are different.

2. Don't put the sauerkraut jar in a hot place, let it cool, and make sure it doesn't freeze.

3. It is best to use that kind of large tank for water in rural areas.

4, be sure not to accidentally get the oil into the sauerkraut tank, sauerkraut will go bad.

5. Not all regions are suitable for pickled sauerkraut, but China is the best in the northeast. The taste of sauerkraut in the north of the Yellow River is far from that in the northeast.

6. It can't be pickled at any time. In the northeast, it can be pickled at least after beginning of winter.

7. Now there is something called "sauerkraut fresh", which is similar to yeast. It is said that it will be delicious if sprinkled in the jar.

8. The sauerkraut in most restaurants is not good. Because I don't know what substance it is made of, 1, sauerkraut is instant in two days, and it tastes very bad, similar to the taste of acetic acid, but not sauerkraut at all.

9. Some people use nitrate and nitrite to pickle sauerkraut, pickles, salted fish, bacon, smoked food, etc., just as bean sprouts say it is easy to be poisoned. I don't know whether naturally pickled sauerkraut will be poisoned.

10, some people can't eat too much, sauerkraut is angry and easy to get angry.

1 "Korean spicy cabbage

Raw materials:

Chinese cabbage, salt, white vinegar, sugar, garlic, garlic hot sauce, chicken essence.

Method:

Wash the Chinese cabbage with clear water, cut the cabbage into pieces 15mm square, and cut the leaves larger. Add a proper amount of salt and a large amount of white vinegar (Vinegar, a common fruit vinegar in American supermarkets, is cheap and easy to use) and stir for one hour. After eating, pour off the vinegar water, add white sugar, minced garlic, hot sauce and chicken essence and mix well to serve on the plate (the amount of accessories varies according to everyone's taste) Quick to make, sour and refreshing.

2 "exotic dishes-spicy cabbage/popular/live/200406/38580.html"

Raw materials:

2 kg of Chinese 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 Jiang Mo and 50 g of refined salt.

Making:

(1) After cleaning up the cabbage, cut the large cabbage in half and marinate it with 10% salt water for about 24 hours. Stir pepper noodles and water evenly in the ratio of1:1.2 for later use. Cut the 1/3 part of radish into shreds, and cut the rest into two or three pieces. Cut the pear into large pieces, and cut the water celery into 3cm lengths.

(2) Add the evenly mixed Chili noodles, white sugar, shrimp paste, garlic, pear, celery, ginger, onion and salt into the shredded Chinese cabbage and mix well to make kimchi seasoning.

(3) After the pickled cabbage is washed, pickle seasoning is evenly spread between the leaves of the cabbage. Spread a layer of radish in the jar, sprinkle a little salt, put the cut surface of the cabbage up, and then put the radish. Repeat this several times until it is full. Finally, cover with a layer of cabbage and press on the stone. After three days, pour in spicy cabbage soup and seal it. About three weeks later, after the spicy cabbage is marinated, cut into 3 ~ 4 cm pieces and put them on a plate, and then pour in a little spicy cabbage soup to eat.

1 "Pickling method of pickles

Pickled pickles, first of all, you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drain cover.

1, first wash and dry the jar, fill it with cold boiled water and add salt (put a spoonful of salt in a bowl of water).

2. Pepper, garlic and pepper can be added.

3. Wash, cut into pieces, dry the vegetables to be soaked, such as radish, Chinese cabbage heart, kidney bean, cowpea, lettuce, pepper, cucumber and fingered citron, and put them in the jar.

4. Cover the lid, pour water and seal it, and put it in a cool place. It can be eaten in about a week. After eating kimchi, you can continue new dishes in it.

5, the taste is too light, you can add some salt and salt water. If it is too sour, add a little white wine.

2 "Authentic kimchi (Figure)

Main materials:

3 Chinese cabbages and 2 white radishes.

Ingredients:

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

Practice:

1, cut the Chinese cabbage into pieces and soak it in salt water for about half a day (until soft).

2. Slice the radish and cut the onion into sections

3. Drain the Chinese cabbage in a big basin, add shredded radish, onion, ginger paste, garlic paste, sugar and Chili powder and mix well.

4, the fresh-keeping box is installed, put it for about one night (out of the water), put it in the refrigerator, take out some when eating, be careful not to touch raw water.

Note:

1, in winter, it must be put for about a whole day, that is, it can only be put in the refrigerator 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 too many outer leaves 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 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. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid, and it has various functions such as promoting metabolism, relieving pain, constipation, detoxification and so on.

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 80%. 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 80% 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 the shallow sea, 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 stored fermented food. 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, the most commonly 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. After the cabbage shrinks, the most preliminary materials will be fine.

Step 2: Find a large pot that can be turned upside down, grind the garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic), 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: 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 the delicious food. Be careful not to leave it for too long. It is suggested that single friends must share it with their friends when they are done, otherwise it would be a pity if they can't finish eating it all by themselves.