Authentic Korean kimchi (Figure) main ingredients: cabbage 3, white radish 2 ingredients: chili powder half a packet, onion 5, ginger puree about 2 tbsp, about half a cup of garlic puree, sugar 1 tsp method: 1, the cabbage cut into medium pieces, soaked in salted water for about half a day (soaked and soft can be) 2, radish grated, green onion cut into sections 3, with a large pot of cabbage, drain, add radish and green onion, ginger puree, garlic puree, and sugar, chili powder mix well 4, plastic box, put about a night (out of water), put in the refrigerator, eat when you take out some can, pay attention to not dip into the raw water. Note: 1, in winter, must be put about a whole day, that is, until after the water, can be put into the refrigerator 2, chili powder is a Korean special, there is no in Taiwan, but can be mail-order 3, good kimchi can be boiled kimchi noodles, kimchi hot pot and kimchi dumplings. 3 "Korean kimchi materials and practices are as follows: Preparation of the material: 1. Cabbage - cabbage green leaves, more, skin is thin, dense leaves, there is not too much need to remove the outer layers of the leaves The ones that look clean and fresh are the best choice. The best cabbage for storage is one that has green leaves and looks fresh. The larger the newly produced cabbage, the better. Fall cabbages are good if they are medium-sized, well-balled, and heavy. Cabbage is not only rich in vitamins or minerals, but also contains a variety of components with a variety of pharmacological effects. According to academic papers published, cabbage contains methyLmethionine, a biologically active substance of methionine, which is efficacious in atherosclerosis, while methyLsysteinsuLfoxid has a cholesterol-strengthening effect.2. Radish - Radish consists mainly of water, and is rich in vitamin C and digestive enzymes? starch glycosidasein, which aids digestion if eaten raw. Compared to the radish heart, vitamin C is mainly distributed in the skin of the radish, so it is best not to peel it and eat it after washing. Radish to thick and uniform, no scars, fresh, glossy color, firm and soft flesh, not too spicy, sweet taste for the best choice. 3. chili pepper - chili pepper in addition to carotene and vitamin C, but also contains a variety of ingredients. Capsaicin has a bactericidal and antibacterial effect, can promote the secretion of saliva or gastric juice, promote digestion. In addition, it has the ability to increase various metabolic effects in the body. Pickles used in the pickle chili pepper noodles should be selected in the sun dried bright red color, thick flesh, skin glossy pepper.4. Garlic - garlic origin is the Central Asian region, is a member of the lily family of the onion, garlic head in the ground. The garlic head is surrounded by light brown garlic skin and has 5~6 small garlic cloves inside. Typical local varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, which is a late-maturing variety, and long-stemmed garlic. Multi-clove garlic, which has a pungent flavor, is often used to make kimchi, while long-stalked garlic is often used to make savory garlic or to use garlic leaves. The main irritant ingredient in garlic? Propyl sulfite has 15 times the bactericidal power of carbonic acid and has various effects such as promoting metabolism, analgesia, constipation, and detoxification.5. Scallions - While ordinary vegetables are alkaline, scallions are rich in sulfur and are an acidic food. Scallions are difficult to store vegetables with a water content of about 80%. The green part of the shallot is also rich in vitamins A and C. Because the stimulating components of the shallot contain sulfur and C compounds, which have a bactericidal and insecticidal effect. Pick large scallions with thick, fresh rootstocks and fine scallions with short, fresh leaves. Both kinds of green onions with the white part of the onion long and thick, shiny is preferred. 6. ginger - ginger and vinegar, soy sauce, salt, honey, etc., without damaging the inherent flavor of food. Moisture accounts for about 80%, rich in inorganic substances. It has a characteristic flavor and pungent taste, in which the pungent taste comes from the substance called gingerin, which has the special effect of stomach sweating and also helps to lose weight. Ginger with thick flaps, few twists and turns, thin and transparent skin, and few fibers is not pungent, watery and soft.7. Spiny Sea Pine - is a parasitic green algae in the shallow seashore, dark green in color, smooth to the touch, with a moderate calcium and phosphorus content ratio. It is used for pickling and storing cabbage. 8. Salt - Salt has the longest and most important history among the seasonings utilized by mankind so far. Because salt not only regulates the saltiness of food, in terms of nutrition or physiology are other substances can not be replaced. Salt absorbed by the human body into sodium and chlorine, into the blood, digestive fluids, tissue fluids to play the role of osmotic pressure, and participate in the regulation of acidity and neuromuscular excitability regulation.9. Fish and shrimp sauce - is a kind of storage of fermented foods, storage during the protein decomposition into amino acids, generating the inherent flavor and aroma. The spines of fresh fish are broken down into easily absorbed calcium, and the fat is converted into volatile fatty acids, generating the unique flavor and aroma of the sauce. Fish and shrimp sauces serve as a source of high-quality protein and a supply of calcium and fatty substances, and are alkaline foods with a high calcium content, which plays an important role in neutralizing body fluids. The most commonly used shrimp sauces are light because they have little fat, and anchovy sauces have the highest fat and required amino acid content and calories. Step: Step 1: Buy 5 pounds of cabbage, divided into pieces, pickled with a moderate amount of salt, put about 15-24 hours, cabbage shriveled up after the most preliminary ingredients are ready. Step 2: Find a large pot that can be turned, grind the garlic finely (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), and then put the sugar, fish sauce (as much as soy sauce), according to their own tastes you can also put some salt. Mix all these ingredients together and stir, just like filling dumplings. Step 3: fermentation fermentation to be sealed, the fermentation time depends on the temperature, generally 4-5 days in the spring, 3 days in the summer, the winter will need a week Step 4: taste the delicious delicacies, pay attention to please do not let go for too long, it is recommended that single friends to do a good job after the friends to be sure to share with their friends, or a person can not finish eating put the bad on the pity. 4 "Korean cabbage production technology Korea spicy cabbage, Korean spicy cabbage, a long history, known worldwide. It has a long history and is world-renowned. In October 1996, South Korea's Rural Development Agency Jin Bo soil and his wife came to Zhengding, personally taught cabbage, radish, cucumber, snow red and other six kinds of fine kimchi processing technology. Now take cabbage as an example, talk about the process of making Korean kimchi.　　First, choose vegetables and pretreatment: choose bright color, no pests and diseases, tender green fresh cabbage, remove the root and cut vertically to one-third of the cabbage, gently separate the cabbage with your hands. 2?5 kilograms divided into two halves, more than 5 kilograms divided into four halves. Then place in a container and sprinkle evenly with large sea salt. The top is pressed with a flat plate to make it salted evenly. after 6 hours, turn it up and down once, and then after another 6 hours, rinse it with water, and pour the rinsed cabbages on a cooling net to control the water naturally for 4 hours and set aside

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