How to make authentic Korean kimchi ?

Ingredients ?

Cabbage 2 plants

Garlic 3 heads

Ginger 1 piece (half the weight of the garlic)

Onion one

Fish sauce moderate

Shrimp paste a spoon

Scallion half a catty

White radish two

Pickling salt moderate

Salt noodles moderate

Sugar moderate amount

Chili noodles moderate amount

Apple half

Glutinous rice flour 100 grams

Pear half

Water moderate amount

Authentic Korean kimchi preparation of the recipe ?

First of all, say the choice of cabbage, choose as shown in the picture of the appearance of the spring is not much I look for the appearance of the Internet, such cabbage is most common in the fall and winter seasons, if there is no such also need to choose the leaves of the larger cabbages to make kimchi

pickled cabbage pickled out of water, cabbage cut in half, I live did not have time to take pictures, the network to find the picture, you can also cut the four flaps, the home containers small The four flaps are more convenient.

Pickling grain salt from the location of the heart of the layer to open the salt, the location of the cabbage gang more sprinkled, sprinkled well into a large pot of melted brine poured into the pot, pressed on the weight to kill the water, the process will probably take about 12 hours

Cabbage pickling one day after the cabbage gang folded uninterruptedly on the pickling success, with the flow of water to wash away the excess salt, washed 2 to 3 times, squeezed out the excess water, placed in the The water can be controlled container to continue to control water.

The following production of kimchi sauce, this step is the most critical, peeled garlic, ginger, apples, pears into the cooking machine into a puree

Boiling glutinous rice paste, glutinous rice powder into a small saucepan over low heat while stirring, translucent on the cooked, put aside. * chili noodles must be selected kimchi chili noodles ordinary can not, ordinary some do not make a beautiful color, and especially spicy. White radish rubbed into shredded, leaving half to do radish kimchi with. Onion shredded, small onion cut 2 to 3 centimeters of the section.

Prepare a large pot, put the radish, glutinous rice paste, garlic and ginger paste, fish sauce, shrimp paste, onion threads, small green onion segments, salt noodle moderate amount, sugar moderate amount, (taste to eat the sweet and salty taste) with gloves and mix well, (placed for about an hour for the initial fermentation) can also be omitted from this fermentation step

Prepare the control of the water of the cabbage, kimchi paste, the cabbage into the pot, cabbage leaves layer by layer! Open the cabbage leaves, smear the kimchi sauce on the root of the position of more smeared, with the outside of the leaf wrapped into the box to squeeze out the air, the box is filled with 9 minutes full lid.

Place in the refrigerator for two weeks, fermentation success can be eaten

There are still half of the white radish we did not deal with. A brief description of the practice of radish kimchi, radish cut into pieces, put salt to kill the water, about an hour or so, wash off the excess salt control water, mixed into the kimchi sauce, fermentation two weeks after consumption

This is my live broadcast, watched the live broadcast of the friends to do the kimchi, looks is not very appetizing, the material variety, but it is not difficult to love to eat the friends to hurry up and start doing some authentic kimchi to eat it!

Fermented kimchi can also make a lot of kimchi cuisine, kimchi cakes, kimchi soup, fried rice cakes, is really appetizing food,

Tips

Kimchi chili powder, shrimp paste, fish sauce, some supermarkets can be purchased, you can also buy on the network. The amount of salt and sugar must be sweet and salty taste heavier, cabbage will also come out of the water will dilute the taste of the sauce, good kimchi can be eaten within one to two days, followed by two weeks of fermentation process is best not to eat the fermentation process of nitrites will be elevated, two weeks of fermentation is good, nitrites will be lowered, producing lactic acid bacteria beneficial to the body, so that it is a healthy and good taste!