Chinese cabbage kimchi is a traditional Korean kimchi which is mixed with pepper noodles, onions, garlic and sauce on radish strips, sandwiched between pickled Chinese cabbage leaves and then fermented in a jar.

material

Five cabbages (15Kg), 2.5 radishes, Oenanthe javanica 1 bundle (300g), mustard 1/2 bundle (500g), shallot 1/2 bundle (200g) and scallion/kloc. 3 cups of Chili noodles, 5 heads of garlic (200g), 2 heads of ginger (50g), shrimp sauce 1/2 cups (120g), yellow croaker sauce 1/2 cups (100g), and appropriate amount of salt and sugar.

* Saline water: salt 1.5Kg, water 7L.

method of work

1) Rooting Chinese cabbage. Marinate in 9% salt water, and when put in a vat or container, make the cut side marinate neatly. Press it with a heavy object to make it fully immersed in salt water.

2) Wash the pickled cabbage, put it in a cutting board or a big basket to remove water, cut the big one in half, and remove the roots.

3) After the pepper noodles in the radish strips are dyed red, add water celery, mustard greens, shallots, scallions, garlic, ginger and sauce to taste, and if it is not enough, adjust it with salt and sugar, and then release the clams and raw shrimps and mix them out.

4) Put the stuffing in a big bowl and sandwich it in the middle of pickled cabbage leaves, wrap it in big leaves and put it in a jar. Put the outer leaves of pickled cabbage on the top of the jar and press clean stones on it. When the soup is not enough, boil the water and season the salt or sauce.

5) After 3 weeks, wait for the taste to soak.

Radish slices and pickles

According to the name of radish and cabbage sliced. In the pickled radish slices and cabbage slices, add shredded onion, garlic and ginger, and then add seasonings such as Chili noodles and salt water. Finally, when eating, add cress.

* Carrot contains various digestive enzymes, starch enzymes that decompose starch, prion enzymes that decompose protein, and fat enzymes that decompose fat.

material

500g of radish, 300g of Chinese cabbage pulp, 4 tablespoons of salt, 30g of white onion, 20g of garlic, 2 pieces of ginger 10g, 2 tablespoons of red pepper noodles, 4 tablespoons of sugar 1 tablespoon, 4 tablespoons of salt, 50g of water 15L and 50g of cress.

method of work

1) Wash the radish and cut it into 3×2.5×0.4cm pieces.

2) Cut the white pulp of Chinese cabbage into two parts, cut it into 3cm size, mix it with radish slices and marinate it with salt.

3) White onion is cut into 3cm long shreds, and garlic and ginger are also cut into shreds.

4) Divide the red pepper in half, and it is also good to cut it into 3cm-sized shreds or cut short chili shreds.

5) Add the prepared seasoning to the pickled radish and cabbage, mix well and put it in a jar.

6) Make 4% salt water in the mixed tableware, and put the pepper bread in the cloth to turn the salt water red and pour it into the jar.

7) Cut the Oenanthe javanica into 3cm pieces and put them in when the pickles taste. Put it in the refrigerator after tasting.

Sauce pickle

Soy sauce kimchi is a kind of high-grade kimchi which is made of radish marinated in soy sauce, celery, onion, garlic, chestnuts, pears, peppers, mushrooms, tremella, pine nuts, etc., and put in soy sauce soup.

Kimchi is made in the palace of the Korean era or in the noble family.

* Kimchi is the main non-staple food. In winter when vegetables are scarce, it is an excellent food that can not only complement vitamins A, B and C, but also supply lactic acid bacteria as fermented food.

material

Chinese cabbage pulp 1Kg, radish 500g, soy sauce 2 cups, pear 1 piece, chestnuts 5, pine nuts 1 tablespoon, cress 50, tremella fuciformis 4, mushrooms 2, shredded pepper 3g, scallion 30g, garlic 20g, ginger/kloc-0.

method of work

1) Divide the Chinese cabbage in half and cut it into 3cm wide.

2) Cut the radish into pieces of 3×2.5×0.4cm and marinate it with Chinese cabbage in soy sauce. Marinate while mixing.

3) Peel the pear and cut it into the same size as the radish, peel the chestnut and cut it into flat pieces, remove the triangle hat from the pine nuts and cut the shredded pepper into 3cm.

4) Cut Oenanthe javanica into 3cm pieces.

5) Cut the mushrooms into ginkgo leaves, soak the tremella and cut into shreds.

6) White onion is cut into 3cm long shreds, and garlic and ginger are also cut into shreds.

7) Radish pickled in soy sauce, cabbage mixed with other seasonings, put in a jar, add water with the amount of soy sauce, season with white sugar, and pour into the soup.

salted vegetables

The radish strips dried in autumn are mixed with cabbage leaves, and pickles and pickles mixed with Chili noodles, glutinous rice paste, sauce and other condiments.

* Chinese cabbage leaves are rich in vitamin C and calcium, and rich in cellulose, which is effective for constipation.

material

500g of dried radish strips, cabbage leaves 1Kg, 500g of pepper leaves, 2 cups of malt yeast, 2 cups of glutinous rice paste, 2 cups of pepper noodles and onion? Cup,

Garlic? Cup, 2 cups of fish with sauce, 3 tablespoons of whole sesame seeds.

method of work

1) soak dried radish strips and pepper leaves in warm water.

2) Marinate the cabbage with salt water, dry it and wash it with hot water.

3) Pour water into malt yeast powder, put it on a sieve, and put glutinous rice flour into the screened malt yeast water to make paste.

4) Put glutinous rice paste in dried radish strips, pepper leaves and Chinese cabbage, mix pepper noodles, onions, garlic and soy sauce fish and sprinkle sesame seeds.

Burdock pickle: the burdock is cooked in rice-washing water and mixed with soy sauce, fish, onion, garlic, Chili noodles and whole sesame seeds.

* The flavor of the sauce shad is due to the components in the amino acids, and the sauce shad is characterized by being rich in mustard and easy to digest.

* Pepper noodles are rich in vitamin A, which is in the form of carotene of vitamin A parent. Pepper seeds contain a lot of fat, so when you pound peppers, you'd better pound them together.

Material (burdock pickle)

Burdock 1Kg, scallion 200g, garlic 120g, ginger 30g, catfish 1 cup, salt, whole sesame 2 tablespoons, Chili noodles 1 cup, glutinous rice paste 1/2 cups.

method of work

1) Peel the burdock and cut it into 5cm, or cut it with a pencil knife and cook it in rice washing water.

2) Put sauce shad juice in glutinous rice paste, and mix Chili noodles, garlic and ginger to make Chili sauce.

3) Cut the shallots into 4cm long.

4) Add shallots to the beef paste, mix with Chili sauce and sprinkle with sesame seeds.

Bean leaf pickle: Pickled bean leaves that turn yellow in autumn are marinated in salt water, and then mixed with sauce shad, onion, garlic, ginger, Chili noodles and soy sauce.

Material (bean leaf pickle)

Bean leaf 100, mud carp in sauce12, garlic 80g, pepper noodles13, ginger 10g, soy sauce and salt.

method of work

1) Put the red bean leaves in a jar, and soak them in12 cups of salt water in 10 glass of water for 15 days or about 20 days to dye them as beautiful colors.

2) Wash the fermented bean leaves, remove water from each piece, and tie several pieces together.

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

Leek pickle: The characteristic of leek pickle is to put mashed ginger and Chili noodles instead of onions and garlic, and mix them with catfish.

Materials (leeks and pickles)

Leek 1Kg, Chili noodles 1 cup, ginger 30g, garlic 80g, shad sauce 1 cup, sugar 1 tablespoon.

method of work

1) Wash leeks and cut them in half.

2) Sprinkle the mud carp soup with sauce on the leek.

3) After the leek is marinated, pour out the sauce and fish sauce.

4) Put Chili noodles, ginger and white sugar as seasoning in the poured sauce shad juice, mix leeks and put them in a jar.

Bitter potherb pickle: Pickled pickle with bitter potherb marinated in salt water to remove bitterness, and mixed with shad sauce, Chili noodles, garlic, onion, ginger, whole sesame seeds and white sugar for fermentation.

Oyster radish: cut the radish into pieces and mix it with Chili noodles, garlic, ginger, onion, cress and salt, and add the radish kimchi of oyster.

Shishan mustard pickle: pickled Shishan mustard in salt water, washed, mixed with mud carp sauce, shrimp sauce, garlic, ginger, onion, Chili noodles, glutinous rice and coriander porridge, and coated with seasoning layer by layer.

Materials (Bitter potherb pickle)

2Kg of bitter wild vegetables, 2 onions, 5 chestnuts, 4 garlic (30g), 2 ginger (30g), fish in sauce 1 cup, 200g of salt, 2 cups of Chili noodles (160g), sugar 1 tablespoon, and whole sesame 1 cup.

method of work

1) Pick the bitter wild vegetables with thick leaves and tender leaves, remove the withered leaves and roots and wash them.

2) Wash a cup of salt in 10 cup of rice-washing water, press the bitter wild vegetables with stones to keep them from floating, and leave them for a week. Wash the pickled bitter wild vegetables and put them in a basket to remove water.

3) Pour the same amount of water as the sauce shad and put it on a sieve to make clear sauce soup.

4) Cut the onion into shreds and mash the garlic and ginger.

5) Put Chili noodles in the mud carp sauce soup. When the Chili noodles rise, add garlic, ginger, sugar and whole sesame seeds and mix them well to make thick seasoning. Then add bitter wild vegetables, onions and chestnuts, mix them well and put them in a jar to taste.

* Bitter wild vegetables are pickles with special flavor in Jeolla, especially in Jeolla. Slightly bitter taste and aroma are good. Fermented green peppers will smell better when put in.

Material (oyster radish block)

5 radishes, 300g raw oysters, onion 100g, water celery 200g, Chili noodles 1.5 cup, garlic 30g, ginger 20g, shrimp paste soup 1/2 cup,

6 tablespoons of salt, 4 tablespoons of sugar, and a small amount of shredded pepper.

method of work

1) Cut the radish into 3×2× 1.5cm, and dye it red with pepper noodles.

2) Mash ginger, onion and garlic, and cut Oenanthe javanica into 3cm pieces.

3) After the oyster is shelled, wash it with salt water.

4) Add garlic, ginger, onion and water celery into radish, then mix oyster, sugar and shredded pepper and season with shrimp paste soup and salt.

Material (Shishan mustard pickle)

Shishan mustard 1 bundle, salt 100g, water 1L (liter), glutinous rice porridge 1 cup, 50g of dried pepper, 40g of pepper noodles, 1 cup of fish in sauce 1 2 cups, and 1 cup of shrimp paste1.

Seasoning: fried sesame, shredded pepper, onion, carrot and chestnut.

method of work

1) Pick fresh mustard, soak it in 1L water and soak it in 100g salt water, and marinate it for 1-2 hours to remove water.

2) Mix the sauce shad juice and shrimp sauce.

3) Grind garlic, ginger, onion and dried pepper, and mix them with glutinous rice noodles to cook porridge.

4) Mix the remaining materials except mustard as seasoning.

5) When pickling, grab a handful of thick seasoning and put it on it. Fold the big one in half, and then marinate the small one.

6) Mix sesame fried with seasoning, shredded Chili, onion, carrot or sliced chestnuts.

Eggplant kimchi: The whole piece of eggplant is scalded and dried, and stripes are drawn on the eggplant, and seasonings such as onion, garlic and shredded pepper are added, and then soy sauce is used to make soup and eat kimchi.

* Eggplant is mainly composed of sugar and contains more minerals such as calcium and iron.

Material (eggplant and pickles)

Eggplant, soy sauce

* Seasonings: salt, onion, garlic, shredded pepper.

method of work

1) Put the whole eggplant in a pot, pat it out for a day, and then slice it like a stuffed radish pickle.

2) Put the onion, garlic and shredded pepper in it and cook it.

3) Cook the soup with soy sauce.

4) Marinate it until late autumn, and when 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 it from going bad. Autumn eggplant is sweet and more delicious.

Pickle with shallots: Pickle with pickled shallots mixed with rice flour paste, pickled shad, garlic, ginger and Chili powder, and eaten after taste.

Material (pickle with shallots)

3Kg shallots, rice paste 1 cup, sauce? 2 cups of fish, 2/3 cups of mashed garlic, 3 cups of mashed ginger 1/2 cups of Chili noodles1/,

New Chili noodles 1/3 cups, onion 1 cup, red pepper 1/2 cups, salt.

method of work

1) Remove the roots of shallots, wash them, soak them in 3% salt water and take them out.

2) Shred the onion and shred the red pepper.

3) Put rice paste and sauce? Fish, garlic, ginger and Chili noodles are mixed.

4) Put the shallots in the prepared seasoning and mix well, then add the prepared onions and red peppers to mix together.

5) put it in a jar and press it until the taste soaks in.

Radish kimchi: pickled radish is mixed with seasoning and sauce and eaten after it is tasted.

Material (radish and pickle)

2Kg radish, 300g shallots, 300g mustard greens, 50g shallots, 4 tablespoons mashed garlic, 2 tablespoons mashed ginger, and 0//2 cups of sauce shad.

Shrimp sauce 1/2 cups, Chili noodles 1 cup, 2 tablespoons of sugar, 3 tablespoons of glutinous rice noodles (wet) and 2 tablespoons of salt.

method of work

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

2) Put the washed shallots and mustard greens together when pickling radish, fish and wash them, shred the white shallots, and mash the garlic and ginger.

3) Put 1 cup of water in a flat pan, pour glutinous rice noodles, boil the paste, season with salt and cool.

4) Fill a large bowl with sauce and mud carp juice, first mix the Chili noodles, and then add onion, garlic, ginger, shrimp sauce and sugar to make a slightly thicker seasoning after mixing the cooled glutinous rice paste.

5) Put the radish block, shallots and mustard greens into the mixed seasoning and mix well, then roll up two radishes, shallots and mustard greens and put them neatly in the jar.

It will taste in two weeks.