Ingredients: one Chinese cabbage.
Accessories: 200g of crude salt, 400g of pickled salt, 3200g of cold boiled water, apple 1 piece, pear 1 piece, white onion or onion 1 piece, and 4 tablespoons of Korean shrimp paste? 20g of ginger, 6 cloves of garlic, 250g of Chili noodles, 300ml of fish sauce, two sections of white radish, two sections of green onion, 75g of water celery, 75g of leek glutinous rice flour+50g of water+450g of sugar 1 tablespoon.
Production steps:
1, cabbage breaks in two. This is done without chopped leaves. Every piece is complete.
2. Cut the root again without cutting it off. The purpose is that each leaf can be wrapped together less tightly, which is convenient for spreading salt on the root of the leaf.
3. Sprinkle salt on the roots of cabbage, and each cabbage leaf is opened and sprinkled with salt. About 100g salt, sprinkle half a cabbage.
4、? Put a little more salt on the roots of the salted cabbage. You can see that there is salt at the root of each Chinese cabbage leaf and between the leaves.
5. The picture shows 100g salt mixed with 800ml water, which is a full bowl.
6、? Slowly pour the water in from the root of the cabbage. Because the roots are salty.
7. Press the glass bowl on the cabbage and soak for 1 night, 8- 12 hours. The purpose is to force the water out of the cabbage and make it soft.
8. Rinse the cabbage with clean water. Each piece is broken and rinsed clean.
9. wring the cabbage and put it in a basin.
10. Put the apples, pears and onions into the cooking machine. Whip.
1 1, become the last.
12, ginger, garlic, 4 tablespoons of shrimp paste, put into a cooking machine and mash.
13, put 200ml of fish sauce and 250g of Chili noodles.
14, take disposable gloves, open each piece of cabbage, and smear the Chili noodles on it, especially if the cabbage is smeared with clouds and the leaves are brushed over. As shown in the figure, wipe it layer by layer.
15, put it in a large sealed jar special for kimchi.
16, cover, put it below 15 degrees, where there is no light, and store it for 15 days, and you can eat it.
Precautions:
The marinade here is the amount of three cabbages. If you want to marinate one cabbage, you only need the amount of 1/3.