(Cabbage is the most commonly used raw material for making kimchi, and it can also be pickled with cucumber, eggplant, bamboo shoots, radish and bracken. Because South Korea is facing the sea on three sides and there are plenty of aquatic products, people begin to pickle kimchi with various seafood such as fish, shrimp and crab. )

Materials:

One Chinese cabbage, 2-3 shallots, 2-3 leeks, a small piece of ginger, 4-5 cloves of garlic, Chili powder and fish sauce (it is best to have them, if not, it will not affect the taste of kimchi too much, but if you want to make Korean flavor, it is recommended to add them. )

Let's do it ~O(∩_∩)O~

Steps:

1. A Chinese cabbage, washed, cut in half, divided into pieces, marinated with appropriate amount of salt, and left for about 15~24 hours until the stems of the Chinese cabbage become soft. After the Chinese cabbage shrinks, the most preliminary materials will be fine. (Note: spicy cabbage can't be made with a little oil from beginning to end! )

2. After pickling, rinse with water and squeeze out the water.

3. Cut leeks and shallots, mash garlic and ginger, add Chili powder (friends who like spicy food can put more) and a little salt, stir well with a little boiled water, and marinate into sauce. (The preparation of sauce depends on personal taste. You can also add a small amount of shredded apple, shredded pear, shredded radish, etc. to increase the acidity and sweetness. It depends on personal taste! )

4. Start pickles! From the innermost layer, spread the prepared sauce evenly on the cabbage, both inside and outside.

5. Roll up the cabbage with the sauce, take a container with a lid and good sealing, put the cabbage away, pay attention to the container to be washed, and be sure not to have oil. If the container has no lid, it can be sealed with plastic wrap.

6. Start fermentation.

7. The fermentation time depends on the temperature. Generally, it takes 4 to 5 days in spring, 3 days in summer and almost a week in winter.

8. When tasting delicious food, please be careful not to leave it for too long. It is suggested that single friends must share it with their friends after they finish it, otherwise it would be a pity if they can't finish it alone.

(The above is compiled from the Internet, you can refer to it.)

(The following is taken from Baidu Encyclopedia)

Nutrition and efficacy of pickles

Pickled kimchi contains about 100 million lactic acid bacteria per gram, which can reach up to four times the same weight of lactic acid. Lactic acid bacteria are not only good for the intestines, but also bring antibacterial properties to kimchi. When SARS was prevalent in Asia, South Korea was spared. People thought it was the role of kimchi, so kimchi won a high popularity in the whole East Asia. Kimchi kimchi is also rich in vitamins A and C, calcium, phosphorus, iron and other inorganic substances, and the fiber in it can also help food and digestive enzymes to blend well, improve digestion and absorption, and has a good effect on preventing constipation and colorectal cancer.

Kimchi is a kind of strength.

For Koreans, kimchi is not only a side dish, but also a manifestation of strength and culture. There are many expositions, exhibitions and seminars on kimchi in Korea. The largest one was "Pickles Pickled with Love" held in Seoul in 2005 1 1 month, with 6,000 volunteers and 40,000 cabbages used at one time. Kimchi is also eaten in a variety of ways, including direct eating and baking, and aged kimchi is made into soup. The "Sanjin" canteen in Myeongdong, Seoul is a famous specialty store in Korea, which is famous for eating pork belly wrapped in kimchi. The canteen wraps pork belly with pickles, ferments in a jar for about a week, and then takes it out to cook. In many traditional families in South Korea, the original marinade of an altar of kimchi can even be passed down for nine generations: great-grandmother kimchi was passed on to grandmother, grandmother passed on to mother, mother passed on to daughter-in-law, and then passed on ... Therefore, the real kimchi is called "the affection marinated with maternal love", and the longer the years, the stronger the taste, so that Koreans call the good taste of kimchi "the taste of mother". Perhaps it is out of love and gratitude for the mother that Koreans call kimchi a "filial product". Kimchi has gone far beyond a table dish in the daily life of Koreans, but has sublimated into a unique tradition and culture and become an indispensable part of Korean life. Koreans love kimchi for another reason. Koreans' temperament is quite like kimchi-very spicy, even a little violent; It's cool. It's quick to do things. Because of this, the kimchi complex hidden in the hearts of Koreans will probably never go away.