Spicy Cabbage

Break off the cabbage piece by piece, soak it in salt water, put more salt, soak it every other day and leave it until it is soft. Let it dry for a while and squeeze the water out.

The amount of salt to pay attention to, can not put too much, but also to be appropriate, you can taste the brine, more than usual cooking to be salty one or two times almost, do not too salty Oh, or do out of the dish is too salty can only be fried rice to eat it!

Preparation of raw materials: chili pepper

Accessories: garlic, ginger, apple, fish sauce

Chili pepper chopped, ginger chopped, apple chopped into apple sauce.

Put the chopped ginger, garlic, chili, and applesauce together and mix with fish sauce.

Spread a layer of dried cabbage into a bowl and a layer of chili sauce.

After a layer of cabbage and a layer of chili pepper is spread, seal it with plastic wrap, or it's good if you put it in a plastic box and store it in the refrigerator, it will be ready to eat in about 2-3 days, but it will taste better after 7 days.

Cabbage is eaten when then cut ~

Cutting chili when the hand is best to wear disposable gloves, otherwise it will be spicy :P

If you are lazy, you can use a blender to beat the ingredients into a sauce. But the blender must be cleaned immediately after beating the chili, otherwise it will leave a spicy flavor that will affect the next use.

The cleaning method is to immediately rinse with water, you can also add a little vinegar to soak. After washing, then soak in clean water. So that's how it works, Sisi.

1" pickle pickling method

pickle, first of all have to buy a pickle altar (this altar is more special, altar mouth around a circle of concave tray, you can hold water, altar mouth with mantle-shaped cover, tray water cover cover can be sealed.

1, first wash and dry the altar, filled with cold water, add salt (a bowl of water to put a spoon of salt),

2, you can add pepper, garlic, chili.

3, the vegetables to be soaked such as radish, cabbage heart, cutter beans, cowpeas, lettuce, chili peppers, cucumber, Buddha's hand melon, etc., washed, cut into pieces, dried, and put into the altar.

4. Put the lid on, pour water to seal it and put it in a cool place. It will be ready to eat in about a week. After the kimchi is finished, you can renew new vegetables into it.

5, the flavor is too light, you can add some salt and brine. If it is too sour, you can add a little white wine.

2 "Authentic Korean kimchi (photo)

Main ingredients:

3 Chinese cabbage, 2 carrots

Ingredients:

Half a packet of chili powder, 5 green onions, 2 tbsp of grated ginger, half a cup of minced garlic, 1 tsp of sugar

How to make the kimchi:

1 Cut the Chinese cabbage into medium-sized pieces, and soak them for about a half a day in salted water, (just to soften them). (soak can be softened)

2, grated radish, green onion cut into pieces

3, a large pot to drain the cabbage, add shredded radish and green onion, ginger puree, garlic puree, and sugar, chili powder and mix

4, plastic box, put about a night (out of the water), put in the refrigerator, eat when you take out some of it can be, pay attention to do not dip into the raw water.

Note:

1, in winter, must be put about a whole day, that is, until the water out of the refrigerator

2, the chili powder is a Korean special, in Taiwan does not have, but can be mail-order

3, good kimchi can be cooked kimchi noodles, kimchi hot pot and kimchi dumplings.

3 "Korean kimchi ingredients and practices are as follows:

Preparation materials:

1. Cabbage - cabbage green leaves, thin skin, dense leaves, there is no excessive need to remove the outer layer of the leaves, looks both clean and fresh as the best choice. Storing cabbages with green leaves and fresh looking cabbages is preferred. The larger the newly produced cabbages, the better. Fall cabbages that are medium sized, with a good degree of balling and heavy weight are preferred. 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 effective in atherosclerosis, and methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish - Radish consists mainly of water and is rich in vitamin C and the digestive enzyme, amyloglucosin, which aids in digestion if eaten raw. Compared to the heart of the radish, vitamin C is mainly distributed in the skin of the radish, so it is best not to peel the skin, wash it and eat it. Radish that is thick and uniform, without scars, fresh, glossy in color, firm and soft flesh, not too spicy and sweet is the best choice.

3. Chili peppers - chili peppers contain a variety of ingredients in addition to carotene and vitamin C. 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 smooth sharp pepper.

4. Garlic - the origin of garlic is the Central Asian region, is an onion belonging to the lily family, garlic in the ground. The garlic head is surrounded by a light brown garlic skin and has 5 to 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, and long-stemmed garlic is often used to make savory garlic or to use garlic leaves. Propyl sulfite, the main stimulating ingredient in garlic, has 15 times the bactericidal power of carbonic acid, and has a variety of effects such as stimulating metabolism, analgesia, constipation, and detoxification.

5. Scallions - ordinary vegetables are alkaline, but scallions are rich in sulfur and are acidic foods. Onion is difficult to store vegetables, 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. Flap thick, not much zigzagging, thin and transparent skin, less fiber ginger is not pungent, moisture and soft.

7. Spiny sea pine - is parasitic in the shallow sea side of the green algae, the overall dark green, smoother to the touch, calcium and phosphorus content than moderate. Used when pickling stored cabbage.

8. Salt - salt has the longest and most important history among the seasonings utilized by mankind to date. 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 is converted 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 storage fermented food, during storage protein decomposition into amino acids, generating an inherent flavor and aroma. Fresh fish spines decompose into easily absorbed calcium, and fat is converted into volatile fatty acids, generating the sauce's unique flavor and aroma. 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 paste is light because it has little fat, and anchovy paste has the highest content of fat and required amino acids and calories.

The second step: find a large pot that can be turned, grind the garlic (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. Put these seasonings together and mix and stir, just like with the dumpling filling.

Step 3: Fermentation Fermentation should be sealed, the fermentation time depends on the temperature, usually 4-5 days in the spring, 3 days in the summer, and a week in the winter

Step 4: Taste the delicious delicacies, please do not leave it for too long, and we suggest that single friends must share with their friends after they are ready to eat or else one person can not eat them all and put them in the bad, it is a pity.

4 "Korean kimchi production technology

Korean kimchi, a long history, world-renowned. In October 1996, South Korea's Rural Advancement Agency Kim Bo-tu 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.

One, selection and pre-treatment: 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. 6 hours later, turn it up and down once, and then after another 6 hours, rinse it with water, and pour the rinsed cabbage on a cooling net to control the water naturally for 4 hours and set aside.

Two, the preparation of seasonings: small onions cut into julienne, onions cut into julienne, peeled ginger, garlic mashed into a puree, leeks cut into 1-2 cm small section, white radish rubbed into fine silk. Mix the above seasonings in the container, the thin paste of cooked flour to join, and then into the appropriate amount of chili noodles, shrimp oil, shrimp paste, stirring and compacted for 3-5 minutes

Three, kimchi production: the control of water on the cabbage on the board, with a good seasoning uniformly smeared into the leaves of each layer of the cabbage, the cabbage with the outer leaves of the cabbage will be wrapped up tightly into the altar, sealed, fermentation 3-5 days can be eaten in a delicious way.

We can eat the delicious Korean kimchi in 5 days.

Home made kimchi, according to their own taste, repeated debugging, repeated tasting, until satisfied.

Well-made kimchi is best stored at 3-5 degrees Celsius, and can stay fresh for three months at 3-15 degrees Celsius room temperature.

12 "kimchi during the bubble should pay attention to the problem

(1) altar must be dry down, a can add raw water.

(1) kimchi altar should be placed in a place with a lower temperature.

(3) take should pay attention to keep clean and hygienic, to prevent grease dirty things mixed into the altar, otherwise easy to make the kimchi water corruption and odor.

(4) The sink should be kept full of water and pay attention to clean, often wash and replace. For safety reasons, you can also add 15% to 20% salt water in the sink.

(5) If you find a white film on the surface of the liquid, it should be removed immediately, and add a small amount of soju and fresh ginger, garlic and other inhibitors of the growth of stray bacteria. At the same time, the altar will be filled with vegetables to create anaerobic conditions can be stopped.

13 "brain system with the selection of vegetable raw materials

(1) dense vegetable tissues and contains less fiber, pickled crisp and tasty, general roots, stems and vegetables such as radish, carrots, daikon radish, squash, etc. are suitable for pickling. Some vegetables are pickled and processed for consumption, higher economic value than fresh food, such as potherb mustard, grass stoneworms, chrysanthemum, etc..

(2) rich in sugar, favorable fermentation. Such as knotty kale.

(3) Have a good shape, color and flavor.

(4) Different types of vegetables, different processing methods, the specific requirements for the quality of the specifications are also different. Such as pickled mustard greens, raw materials are required to have the above conditions, but also have protuberances rounded, grooves shallow and small, spherical or oval and other conditions.

(5) appropriate harvesting period, such as harvesting too early, the flavor is light, moisture, low yield; such as harvesting too late, the skin is coarse and old, soft flesh, sugar reduction.

14 "vegetable pickling process of lactic acid fermentation characteristics

1, sugar substances in anaerobic conditions, by the microbial action of the degradation of lactic acid into lactic acid process is called lactic acid fermentation. Fermented pickled vegetables mainly rely on lactic acid bacteria fermentation, lactic acid to inhibit microbial activity, so that vegetables can be preserved, but also salt and other spices of the preservative effect. Fermented vegetables in the pickling process, in addition to lactic acid fermentation, there are alcoholic fermentation, acetic acid fermentation, etc., generated by the combination of acids and alcohols to produce a variety of esters, so that the fermented pickles have a unique flavor.

2, lactic acid bacteria activities of the appropriate temperature of 26 ~ 36 ℃, salt concentration of less than 6% ~ 10%, PH value in the range of 3.0 ~ 4.4, raw materials in the sugar content of the lowest 1.5% ~ 3%, at the same time, must cause anaerobic conditions, to promote lactic acid fermentation of lactic acid bacteria, inhibition of the growth and reproduction of molds and yeast. Reprint

DIY Korean kimchi and Changjin try to compare high

Kimchi declaration: I neither Ha Korean, nor "long powder" (big Changjin fans), but also has never been attacked by the Korean current. Learn to make Korean kimchi, only because the sour and spicy flavor hit me at once, into a habit that can not quit. From then on, it was a hit!

The autumn sun is still warm, however, the sluggish autumn wind still blows people home too early to go out. Weekend afternoons, even curled up in the bucket room, there is still a hint of chill. A cup of strong coffee and a good book can easily kill the whole afternoon. However, have you ever thought of making something for your loved ones or family members, not only to pass the time, but also to express your feelings in a subtle way. Making Korean kimchi is a great idea, and while you and I may not have the culinary skills of Changjin, we do have the same heart.

In fact, the production of Korean kimchi is not difficult, even from the kitchen you can easily make authentic Korean kimchi. The day before yesterday, the reporter has been a small test of the knife, unexpectedly harvested the praise of everyone. How about it? I'd like to learn how to do it!

Teach you to make kimchi

Learning note: I did some homework before I was a teacher, and collected many articles about Korean kimchi from the Internet, which seemed to be difficult. It is said that there are 187 kinds of Korean kimchi according to materials***, of which there are 25 kinds of cabbage kimchi and 62 kinds of radish kimchi alone....... The teacher I worshipped this time is the chef of one of the biggest kimchi brands in Korea - Jongjafu kimchi. This teacher is also a Korean, work quickly, before I could see clearly, a plate of tantalizing kimchi has been served. "Korean kimchi is easy to make!" Hearing my teacher's encouragement, I also started making kimchi for the first time.

After my repeated requests, my teacher agreed to teach me one of the simplest types of kimchi. I gladly prepared the materials and started the first step - pickling cabbage. Now that stored cabbage is available, it's a good time to show off your skills. Korean kimchi has a long history, and a popular saying among Koreans is that "rice without kim chi (Korean: kimchi) is not for Koreans." This shows the status of kimchi in the hearts of Koreans. A cabbage needs to be pickled with 2 taels of salt, usually for 4 hours at room temperature (it is best to pickle the cabbage the first night and reserve it for the next day), and the pickled cabbage produces a kind of lactic acid, which becomes beneficial to the human body. The second and most crucial step is to make the hot sauce. There are no finished products available for Korean kimchi, so you need to make your own. First, prepare 2 taels of white radish, 1 green onion, 1/4 of an onion, 7 to 8 heads of garlic, 1 teaspoon of shrimp paste, 1/2 teaspoon of sugar, and 2 to 3 taels of chili pepper pasta, mash all of them, and mix them to make a deep red hot sauce. The process of making it is a little bit hot, but for the sake of food, I have to endure it. Finally, place the cabbage with the salt water under control on a chopping board and spread the hot sauce evenly into each layer of leaves. This makes the kimchi more nutritious and thicker in flavor. Wrap the whole cabbage tightly with the outer leaves of the cabbage (to prevent the flavor from escaping) and put it into a sealed tupperware box, and ferment it for 3~5 days before you can eat delicious Korean kimchi.

In fact, in addition to the common cabbage, cucumber, radish and other vegetables, there are also meat and seafood kimchi. Kimchi looks bright red and sour and spicy, eat does not have the appearance of the imagination of the pungent. Korean kimchi can be served with meals, but it can also be made into kimchi hot pot and spicy cabbage fried rice!

Ingredients: cabbage, garlic, salt, fish sauce, chili powder, sugar.

Note: Fish sauce is the most essential thing, in Korea almost every family make their own fish sauce, Chinese people do not eat this thing, but in the big supermarkets inside the sale, about 8-10 yuan / bottle, mostly Thai fish sauce.

Preparation materials:

1, cabbage

Cabbage green leaves, thin skin, dense leaves, not too much need to remove the outer layer of leaves, looks both clean and fresh for the best.

2, radish

Radish is mainly composed of water, rich in vitamin C and digestive enzymes - starch glycolysis enzyme, if eaten raw, it helps digestion. Compared with the radish heart, vitamin C is mainly distributed in the radish skin, so it is best not to peel, wash and eat.

3, chili peppers

Chili peppers 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 powder should be selected in the sun dried bright red color, thick flesh, skin smooth sharp pepper.

4, garlic

Making kimchi use more pungent flavor of many cloves of garlic. The main stimulating ingredient in garlic --- propyl sulfite has 15 times the bactericidal power of carbonic acid, and has a variety of effects such as promoting metabolism, analgesia, constipation, and detoxification.

5, green onions

Ordinary vegetables are alkaline, but green onions are rich in sulfur, belong to the acidic food. Onion is difficult to store vegetables, water content of about 80%. The green part of the green onion is also rich in vitamins A and C. Because the stimulating component of the green onion contains sulfur and C compounds, which have a bactericidal and insecticidal effect. Pick large scallions with thick, fresh roots and stems, and fine scallions with short, fresh leaves.

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. Has a characteristic flavor and pungent taste, of which the pungent taste from the substance called gingerin, with stomach sweating effect, but also helps to lose weight.

7, spiny sea pine

Parasitic in the shallow seaside green algae, the whole was dark green, smooth to the touch, calcium and phosphorus content than moderate. Used when pickling and storing cabbage.

8, salt

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 body is converted into sodium and chlorine into the blood, digestive fluids, tissue fluids to play an osmotic effect, and participate in acidity regulation and neuromuscular excitability regulation.

9, fish and shrimp sauce

is a kind of storage fermented food, storage during the protein decomposition into amino acids, generating the inherent flavor and aroma. Fresh fish spines decompose into easily absorbed calcium, fat is converted into volatile fatty acids, generating the sauce's unique flavor and aroma. Fish and shrimp sauce serves as a high-quality source of protein and a supply of calcium and fatty substances, and is an alkaline food with a high calcium content, which plays an important role in neutralizing body fluids.

The second step: find a large pot that can be turned, grind the garlic (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. Put these seasonings together and stir, like a dumpling filling is ready.

Step 3: Fermentation should be sealed, and the fermentation time depends on the temperature, usually 4-5 days in spring, 3 days in summer, and a week in winter.

The fourth step: taste the delicious delicacies, pay attention to is not put too long, suggest that single friends do well after the friends must be shared with friends, otherwise a person can not finish eating put bad will be a pity.

Korean spicy cabbage

Raw materials:

Cabbage, apple 1, carrots 0.5 pounds, 2 green onions, ginger 4-5 pieces, garlic 1-2 cloves, salt, sugar, chili powder (preferably seedless) 0.2 pounds, the work of the vinegar.

Processing:

Cabbage leaves washed, hand-torn into small pieces (hand-torn than knife cut to be delicious Oh), carrots peeled and cut diagonal elephants-eye slices (you can also use the food processed cut flower shape), put into a container, put a layer, sprinkle a layer of salt, put a full, on the top of the heavy weight, parked overnight. The next day, then press out the vegetable juice brine, wash with water, control dry. Cabbage, carrots, apples, green onions, ginger and garlic in a clean pot, add chili powder, a little monosodium glutamate and mix well, and compacted with a clean plate, covered with a clean gauze, fermentation at room temperature until the sour aroma of the nose (about 1-2 days, in winter, you need to ferment next to the heater for more than a day), deposited in the refrigerator. Sour, spicy, fresh, crispy, light and refreshing Korean kimchi is ready to eat.

Instructions:

Sugar is added for fermentation to feed the bacteria. Chili powder is best used from Korea, the Chinese-made ones do not remove the seeds when grinding the chili and are quite cheap but not good. Kogyo vinegar can be added or not, add a small amount, fermentation is accelerated. The acidity should come from natural fermentation, not from added vinegar. Korean kimchi can be eaten directly, can also be used to stir-fry

Materials:

Cabbage 3-4, 2 cups of coarse salt, 1.5 kg of white radish, 50 grams of avocado, 50 grams of ginger, 50 grams of garlic, 30 grams of onion, 30 grams of celery, 500 grams of green onions, 30 grams of pine nuts, sesame seeds, 1/3 cup of Korean brine shrimp paste, 1/2 cup of chili powder. cup.

Method:

1. Wash and cut the cabbage in half, sprinkle coarse salt evenly between the leaves, and leave to marinate at room temperature for 4 hours.

2. Mix the white radish, sorbet, and green onion in a large bowl with the garlic, ginger, and chili powder, then toss in the marinated shrimp paste, celery, and diced onion.

3. Taste test, if the flavor is not enough, add chili powder and salt as appropriate.

4. Spread the marinade evenly in the center of the leaves, then gather the leaves in a semicircle shape and let them marinate for half a day in a large bowl at room temperature if serving the same day.

Note:

The best vessel for storing kimchi is a sealed one with a lid, and it can be stored for 2-9 months in the refrigerator at 0-5℃ only. The longer the kimchi is pickled, the more flavorful it will be. If you like a crisp texture, pickle it for half a day to two or three days.

(2)

The easiest way to make Korean kimchi

The first step is to wash and pickle the vegetables. Choose healthy (J) cabbage, pick a whole piece of it and wash it. Choose a suitable container, add the right amount of water, salt, to two to three times more salty than the usual stir-fry. Soak foam for about 24 hours.

The second step, seasoning. Choose general chili noodles, preferably made by yourself, because the chili noodles sold outside have something else, not spicy. Minced ginger, minced garlic, and sliced scallions. Grind these four seasonings together with warm water, and on the Korean side you usually use glutinous rice paste to mix it up.

But if you use glutinous rice paste, the vegetables will be sour faster, normal sour haha.

The third step, pickling. Take out the cabbage that has been soaked and wash it slightly with warm water. The cabbage piece by piece layer by layer, will have been seasoned seasoning smeared on top and then layer by layer. Until you finally get it done. Step 4: Serve, it should be sweet at the end of 24 hours. After three days it starts to turn sour.

(c)

1, buy a cabbage, vertical knife cut in half

2, put into a basin with salt soaked for half a day (brine should be soaked through the cabbage, a cabbage with about 2 two salt)

3, carrots, green onions, ginger, scallions, garlic cut sheer (carrots should be shredded, scallions should be sliced)

4, paprika (coarse, not spicy) kind)

5, the cut material and chili powder add a handful of rice (cooked), a small amount of salt, a little sugar, seafood sauce, chicken essence, etc., mix together, in the mixing process to add a little water, so that accompanied by a good not dry (porridge-like)

6, the soaked cabbage cooled, the accompanied by the seasoning with your hands on each cabbage leaf, and then pressed the cabbage tightly, placed in a container

Seal.

7, three days after opening can be eaten (done in the refrigerator, the flavor is more beautiful)

(d)

Korean kimchi practice

Korean kimchi recipes (classic collection)

Cabbage: 2

Chives: half a catty (because leeks are very expensive, so I use the scallions as a substitute, I personally think that 3 is enough)

Ginger: 2 two

Garlic: a head + half a head

Chili noodles: 2-5 two (depends on personal taste, I like to buy the Koreans get chili noodles, more authentic)

Apple: a (pear is also very tasty)

Glutinous rice: 3 two or so (used to cook congee, not too thin, not too viscous, their own control! )

Salt

Monosodium glutamate (I did not put monosodium glutamate, depending on personal taste)

Sugar (it is recommended to put more, depending on personal taste)

(E)

1. First, the cabbage is cut in two, salted to remove moisture. To save time, you can cut the cabbage into slices, lay a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can cut the cabbage into two, and apply the salt evenly to each piece of cabbage, front and back (I did it this way the first time, and I was tired and ruined, but I made it especially beautiful). After salting, the cabbage can be pressed on a weighted thing, and then just keep it ~ ~ at least 4 hours.

2. garlic into minced; ginger into minced. Onion cut into segments. Start cooking glutinous rice porridge. Apple in the beginning of mixing in the cut. Some people use the time here to pickle the scallion segment as well, depending on personal habits. Congee do not cook too early, cabbage is almost ready to cook in time.

3. After the porridge is cooked, put it in cold water to cool down a bit, otherwise it's hot! Rinse the cabbage several times with water. Find a larger basin, put minced garlic, minced ginger, green onion, minced chili pepper, sugar, monosodium glutamate, apple slices (or shredded), salt (if you feel that the cabbage is not salty enough, at this point you can put more salt; if you feel that it is very salty, the salt can be less square or not) into the basin, and then pour the warm glutinous rice congee into the basin, and mix well. (When mixing, must must bring rubber gloves or use a plastic bag to cover the hand, otherwise the chili will make your skin feel very uncomfortable.)

4. Wash the jar that will hold the kimchi. Put a layer of cabbage and smear a layer of sauce! For one layer, grab it with your hands a couple times and try to get each piece of cabbage to dip into the sauce. This way one layer, one layer ......

5. Sealing. Let it sit at room temperature for a day or a day and a half, then transfer it to the refrigerator. Otherwise it will ferment too fast and turn sour. The next day you can eat, eat slowly oh, the third day, the fourth day is the most delicious!

6. You can pray while doing it! Do it with a happy mood, and what you make will be delicious!

(F)

Korea's kimchi is world-renowned and has basically become the signature of Korea.

Korean kimchi's Korean pronunciation: "listen to it"

Ingredients: cabbage, garlic, salt, fish sauce, chili powder, sugar.

The second step: find a large pot that can be turned, grind the garlic (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. Put these seasonings together and mix and stir, just like with the dumpling filling.

Step 3: Fermentation Fermentation should be sealed, and the fermentation time depends on the temperature, usually 4-5 days in spring, 3 days in summer, and a week in winter.

Note: fish sauce is the most essential thing, but also why China's hot and sour kimchi and Korean kimchi is the most different place, in South Korea almost every family to do their own fish sauce, the Chinese do not eat this thing, but in the big supermarkets inside the sale of about 8-10 yuan a bottle of fish sauce, mostly Thai fish sauce. There are a lot of oh, do not know which you want to copy all down ----