There are more than 200 kinds of kimchi in Korea, and there are more than 30 kinds of kimchi that are often eaten, in addition to common vegetables such as cabbage, cucumber, radish, and so on, there are also kimchi for meat and seafood. Since Korean farmland cannot grow vegetables after winter, almost all housewives make kimchi in the fall. The kimchi looks bright red and sour, eaten without the appearance of spicy imagination, in South Korea in various large and small restaurants, kimchi is free to serve the national food, with hot soup, very good for dinner oh.

In fact, the Guangzhou people who are accustomed to taste the food, kimchi flavor in general. Another reason why Koreans like to eat kimchi is that they believe that kimchi contains enzymes that can inhibit the growth of cancer cells, chili peppers can burn body fat and have the effect of weight loss (strange, the journey really did not find a fat girl), ingredients in the garlic, ginger contains vitamins that are particularly good for the skin, but also conducive to gastrointestinal digestion. Since there are health benefits, it may be worthwhile to introduce the Korean kimchi college dean's craft: the basic method of cabbage kimchi:

Necessary Ingredients: Ginger, green onion, coarse salt, chili powder, fish sauce, sugar, sesame, shrimp paste, onion, cabbage, white radish

Step 1:

The whole barley cabbage cut in half vertically, with coarse salt dissolved in water, and in each layer of the vegetable leaves are rubbed with salt , from inside to outside, one layer at a time. After that, you put the cabbage in the water, usually need to use a stone to press the cabbage, if it floats in the water will be difficult to taste. In Korea you have to soak it for about 7 hours, in Guangzhou 3 hours is enough.

Step 2:

1, shred the white radish and green onion.

2. Grate the garlic, onion and ginger.

3. Put the chopped ingredients, into a transparent container, and pour the finished grated product into the appropriate amount of chili powder, sesame seeds, sugar, salt, shrimp paste and fish sauce.

4, slowly incorporate the seasonings into the shredded vegetables with your hands.

5. Marinate for 30 minutes after mixing.

Step 3:

Smear the marinated condiments, from top to bottom, on the soaked cabbage, one leaf at a time, the whole strip evenly, and wrap half of the cabbage with the outermost large leaf of the cabbage, and you're done. Wait about 2 hours for it to ferment and it's ready to serve