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How to make Korean pickled radish
Introduction of the 1st kind:

Step 1: Prepare a basin with half a basin of water and put some salt in the water.

Step 2: Cut a cabbage into four pieces, using a cross cut. Then, sprinkle the salt one leaf at a time.

Step 3: Put the cabbage sprinkled with salt into a prepared basin filled with salt water and press it with a heavy object. Press for at least 10 hours, the cabbage will become soft, you can decide how long to press according to different tastes.

Step 4: Wash the softened cabbage in water, wring out the water and set aside on a plate.

Step 5: Prepare ginger powder, chili powder, garlic, onion, sugar, sesame seeds, shrimp paste, and cut some shredded white radish and scallions.

Step 6: Juice the garlic and onion.

Step 7: Put the shredded radish and sliced green onion into a transparent container, squeeze the garlic and onion into juice and pour it in as well, then, add two spoons of chili powder, two spoons of ginger powder, two spoons of sesame seeds, 1 tbsp of sugar, 1 tbsp of shrimp paste and 1 tbsp of salt.

Step 8: Gently and slowly incorporate the seasonings into the shredded radish with your hands, after about 20-30 minutes, the radish will become soft.

Step 9: Hold the softened cabbage in your left hand, peel the cabbage layer by layer with your right hand, and brush the cabbage piece by piece with the seasoning of the shredded radish that incorporates a variety of flavors. After that, roll up the cabbage, seal it in a plastic bag to prevent air from escaping, and wait for the fermentation to take place, which will be ready to eat in about two days.

The usual time to leave it at 5 degrees Celsius can be 15 to 20 days. The flavor of kimchi varies depending on the time.

This is the most common way of making kimchi. It is said that there are more than 200 kinds of Korean kimchi, and more than 30 kinds are commonly eaten, including meat and seafood kimchi in addition to vegetable kimchi. In the countryside, farmers store kimchi in vats and consume it slowly. In the city, people will buy a kimchi refrigerator back depending on the number of family members, put the finished kimchi or kimchi bought from kimchi companies into the refrigerator, and take it out every day to accompany meals.

Introduction of the 2nd kind:

Korean kimchi is pronounced in Korean: "listen to it"

Ingredients: cabbage, garlic, salt, fish sauce, paprika, sugar

Note: Fish sauce is the most essential thing, and that is why the Chinese hot and sour kimchi is the most different from Korean kimchi in Korea. In Korea, almost every family makes their own fish sauce, Chinese people don't eat this stuff, but it is sold in big supermarkets, about 8-10 dollars a bottle, mostly Thai fish sauce.

The first step: buy 5 pounds of cabbage, divided into a piece of a piece, with the right amount of salt pickle up, put about 15-24 hours, the cabbage shriveled up after the most preliminary material is good.

The second step: find a large pot that can be turned, grind the garlic (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), and then put the sugar, fish sauce (as much as soy sauce), according to their own tastes you can also put some salt. Put these seasonings together and mix and stir, just like with the dumpling filling.

Step 3: Fermentation Fermentation should be sealed, the fermentation time depends on the temperature, usually 4-5 days in the spring, 3 days in the summer, and a week in the winter

Step 4: Taste the delicious delicacies, please do not leave it for too long, and we recommend that single friends must share with their friends after making it or else a person can't finish it and it would be a pity to put it in bad condition.

Third: Korean kimchi production method

Materials:

Cabbage 1; white radish, carrots, 2 each; squid 1

Seasoning:

Korean hot sauce (Kimchi) 1 bottle; Thai fish sauce 1 bottle (ordinary fish sauce can also be); Ajiru 1 bottle (Japanese seasoning) - - The above three kinds of large supermarkets in the market. -The above 3 items can be bought in large supermarkets. 1 bottle of salt.

Practice:

1. Cut the cabbage into 4 halves, sprinkle each leaf with salt, put it in a container, press a plate on top, press a heavy weight on the plate, and marinate it for one night.

2. squid cut into shreds, blanch, add fish sauce, marinate overnight.

3. White radish and carrot cut into small strips, add a little salt, marinate for about 10 minutes, pour off the water.

4. Take out the cabbage, wash off the salt, squeeze out the water and cut into small slices. Add the marinated squid, white radish and carrot. Mix with Korean hot sauce, mirin, a little soy sauce, sugar and green onion. Put into a container and press firmly. Marinate for 1-2 days.

How to make Korea's most famous Seoul Spicy Cabbage:

1. Divide cleaned whole cabbage into two halves or four equal parts (note: cut vertically) and marinate in salt water.

2. Cut the radish into thin julienne strips.

3. Wash oysters (sea oysters) and seafood in salt water.

4. Put a proper amount of chili powder in the shredded radish and mix it.

5. Pound various seasonings (garlic, ginger, etc.) into a puree and add them to (4), add the right amount of fish sauce, salt, sugar to taste and mix well.

6. Finally, add oysters and mix well (the filling is finished).

7. Put the stuffing between the pickled cabbage leaves.

8. Starting from the core of the cabbage, spread the stuffing until the outer leaves are finished.

9. Finish by wrapping with the outermost leaves. Neatly yard the spicy cabbage into the jar and top with a layer of pickled cabbage leaves lightly pressed.