How to make kimchi by hand
"Korean kimchi" is a fermented food with vegetables as the main raw material, various fruits, seafood and meat, and fish sauce as the ingredients on the Korean peninsula. Korean kimchi is produced by soaking and fermenting fresh vegetables, which is a "cold processing" of vegetables. Compared with other processed vegetables, kimchi has less loss of beneficial components, so it is rich in nutrition. Korean kimchi is rich in cellulose, vitamin C, vitamin B 1, vitamin B2 and other vitamins, calcium, iron, zinc and other minerals, carbohydrates, amino acids, protein, fat and other nutrients. It can meet the needs of human body with balanced diet and nutrition, and is a good low-calorie food.
Kimchi practice:
Ingredients: 5000g of Chinese cabbage, 250g of apple, 250g of pear, 500g of white radish, clear beef soup1500g, 250g of onion, 250g of garlic, 0/50g of refined salt/kloc-0, 50g of pepper noodles150g and 50g of monosodium glutamate.
Production process:
1, after removing the roots and old stalks, wash the cabbage with clear water, drain the water, cut it into 4 pieces with a knife, put it in a pot, sprinkle with salt and marinate for 4-5 hours. Radish is stripped of roots, whiskers and skins, sliced and salted. Peel the apple and cut it into pieces; Chop onion and mash garlic.
2. Drain the pickled cabbage and radish and put them into the jar. Mix all the spices such as apples, pears and beef soup and pour them on the cabbage. The marinade will submerge the cabbage and press it with a clean weight to make the cabbage sink. The time can be determined according to the season, and summer is generally1~ 2 days; It usually takes 3 ~ 4 days in winter to take out and eat.
Nutrition of Korean kimchi
Eating kimchi can promote the absorption of nutrients, and eating kimchi can prevent diabetes. Diabetes can be divided into insulin-dependent and non-insulin-dependent types. Studies have shown that some lactic acid bacteria and their metabolites lactic acid can prevent the occurrence of two types of diabetes in vivo.
Eating kimchi improves intestinal function. One of the metabolic end products of lactic acid bacteria fermentation is lactic acid, and the accumulation of lactic acid leads to the decrease of intestinal PH value, which can have a wide range of inhibitory effects on many G+ and G- bacteria, that is, a strong antibacterial effect, which plays a role in cleaning the intestines and stomach, promotes the secretion of protein catabolic hormone in the intestines and stomach, adjusts the distribution of microorganisms in the intestines, and makes the distribution of microorganisms in the intestines tend to be balanced, thus improving the intestinal function.
There is no doubt about the regulating effect of eating kimchi on the body's pH and the benefits of eating kimchi frequently. First of all, its alkaline nature helps to balance the PH value of the body. People with hyperacidity often eat kimchi, which will not aggravate the condition, but also help to neutralize gastric acid and relieve discomfort. In addition, kimchi can also supply vitamin A and vitamin B, and contains a lot of dietary fiber, which can reduce blood fat, blood pressure, blood sugar and constipation. Kimchi, which is rich in protein and fiber, is a low-calorie healthy food.
The above is how we introduce kimchi to you. We should pay attention to choosing fresh vegetables and condiments when making kimchi, so that the raw materials can help people make delicious kimchi. Take kimchi medicine in moderation, and patients with hyperacidity must eat less, otherwise it will aggravate the condition. Kimchi is rich in vitamins and minerals, which is very beneficial to human body. We can also make Kimchi ourselves in normal times.