2 white radish, 1 ginger, 1 carrot, 1 apple, two green onions, 1 pear

Seasoning Editor

Sugar, salt, fish sauce, chili pepper in moderation, according to their own tastes

Practice Editor

1, cut the white radish into small pieces, sprinkled with salt and placed in three hours or so, the white radish becomes soft, wilted later Strain out the water, cool and dry for use;

2, put garlic, ginger, apples, pears into a blender, plus seasonings and mix well;

3, then add chili noodles, green onions Continue to mix well, carrots cut into julienne;

4, take out the cooled white carrots, add carrot julienne, mixing the ingredients mix evenly;

5, put into an airtight glass container, put in the refrigerator for a week and it's done.

1. Peel and cut the radish into cubes, whichever is easy to eat. Put them into salted water to soak, or rub salt on the radish pieces to release the water naturally. 2 ways, soaking in salted water is more even and the fermentation is faster. Let the radishes marinate for at least 1 hour for this step, overnight is fine. Room temperature is fine, they won't go bad. After pickling, fish out and squeeze out the water and spare

2. Packing ingredients: leeks, scallions, pears, ginger, garlic are cleaned and cut into small pieces, in order to facilitate me to put them together into a blender to break them up to use, not afraid of the trouble can be dealt with separately, ginger, garlic grinding, pear crushed, leeks and scallions cut into fine breaks

3. Mixed with chili powder in the ingredients, salt, and put it into the water of the turnip wire and mix it (salty, spicy taste, please try to adjust). When you open it and smell the sour flavor, it's ready to eat. This time I put a night at room temperature can be eaten, so fast oh

Raw materials: a whole cabbage (3 kilograms), brine (from the coarse salt 1/2 cup and 4 cups of water) modulation, used for pickling kimchi.

Seasoning: 1 cup of chili noodles, 1/3 of boiled meat broth, 2 cups of shredded radish, 1 cup of shredded pear, 1 cup of thinly sliced green onion, 1/3 cup of shrimp paste, 1.5 cups of sugar, 1 cup of watercress cut into strips, 1 cup of mustard greens chopped into cubes, 1 tablespoon of crushed garlic, ? a tablespoon of crushed ginger, 1/3 cup of fish sauce, and 1/3 cup of glutinous rice congee (1 tablespoon of glutinous rice and 1/3 cup of water).

Method of Preparation Editor

1: Pick a cabbage that is full of heart and on the heavy side, remove the outer skin, and cut it in half vertically. The reason for leaving a knife mark at the root of the cabbage is to absorb the seasoning quickly.

2, pour salt into the water, make brine, and then soak the cabbage, this process is very important, in the middle of the cabbage on top of the salt again, pickling for 8 to 10 hours. In this way, the salinity is slowly put in place to prevent the cabbage from deteriorating and shriveling. In order to make the cabbage pickling salty and light flavor evenly, the middle to repeatedly up and down to change the position of the cabbage.

3, pickled cabbage after washing, placed on the vegetable basket to drain. 4, chili noodles on the pouring of cooking broth to stir.

5, select the hardened radish shredded to 2 cm length of fine green onions, watercress, mustard greens cut into segments.

6, garlic and ginger mashed, and fresh shrimp rice also mashed into the sauce.

7, the cut radish into a large bowl, put the chili noodles, add chili water and good, and then into the fresh shrimp paste and garlic, and mashed ginger again stir well. Sometimes according to the actual also add the appropriate amount of glutinous rice porridge. Shrimp paste in kimchi plays the role of seasoning, it determines the flavor of kimchi. Most seafood sauces are mainly shrimp sauce, but some places also use some swordfish sauce, small fish sauce, yellowstone fish sauce. The fresh flavor of kimchi comes from the amino acids in the seafood sauce, and it also adds to the nutrition of the kimchi.

8. Add green onions, watercress and mustard greens to the seasoning and stir.

9, to the de-watering of the cabbage layers of leaves evenly into the ingredients is the key, and then the finished kimchi with the outer leaves wrapped, put into the altar or other containers. Kimchi production is complete.