Korean kimchi production technology Korean kimchi, a long history, world-renowned. In October 1996, South Korea's Rural Development Agency Jin Bo soil and his wife came to Zhengding, personally taught the cabbage, radish, cucumber, snow red and other six kinds of fine kimchi processing technology. Now take cabbage as an example, talk about the process of making Korean kimchi. First, choose vegetables and pre-treatment: choose fresh cabbage with bright color, no pests and diseases, tender and green, remove the root and cut it vertically to one-third of the cabbage, and gently separate the cabbage with your hands. 2-5 kilograms of cabbage is divided into two halves, and 5 kilograms or more is divided into four halves. Then place in a container and sprinkle evenly with large sea salt. The top is pressed with a flat plate so that it is salted evenly. 6 hours later, turn it up and down once, and then after another 6 hours, rinse it with clean water, and pour the rinsed cabbage on a cooling net to naturally control the water for 4 hours and set aside. Second, the preparation of seasonings: small green onions cut diagonally into julienne, onions cut into julienne, peeled ginger, garlic crushed into a puree, leeks cut into 1-2 cm small sections, white radish rubbed into fine silk. Mix the above seasonings in the container, the thin paste of cooked flour to join, and then into the appropriate amount of chili noodles, shrimp oil, shrimp paste, stirring and compacting 3-5 minutes Three, kimchi production: the control of water on the cabbage on the board, with a good seasoning uniformly smeared into the leaves of each layer of cabbage, cabbage, cabbage, cabbage outer leaves will be wrapped tightly into the altar, sealed, fermentation 3-5 days can be eaten delicious! After fermentation for 3-5 days, you can have delicious Korean kimchi. When making kimchi at home, it is important to make adjustments according to your own tastes and taste it again and again until you are satisfied with it. The best way to make good kimchi is to store it in the environment of 3-5 ℃, and it can be kept fresh for three months at room temperature of 3-15 ℃.