How to make kimchiKimchi (kimchi) is a spicy dish made from cabbage and radish or cucumber pickled with salt, garlic, onion, ginger, red chili peppers and seafood. It is a fermented food that is not only tasty and refreshing, but also rich in nutrients, making it an indispensable main appetizer for the table. Kimchi is prepared with fish sauce, chili peppers, garlic and other ingredients. The flavor and nutrition of kimchi varies from family to family. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and radish chunks in fall, and various kinds of kimchi in winter.

Here is how to make spicy cabbage. Production process 1. Clean up the whole cabbage in two halves or four equal parts (Note: vertical cut), pickled in brine; 2. Cut the radish into thin julienne. 3. oysters (sea oysters) and seafood washed with salt water; 4. radish julienne into the appropriate amount of chili powder, mix it; 5. various seasonings (garlic, ginger, etc.) pounded into a puree added to (4), add the appropriate amount of fish sauce, salt, sugar to taste and mix evenly; 6. finally add the oysters and mix evenly (stuffing production is complete); 7. stuffing sandwiched into the pickled cabbage leaves between the leaves; 8. from the core of the cabbage to start smearing stuffing, until the outer layer of the leaves smearing is complete 9. Finally, wrap it with the outermost leaves, and put the spicy cabbage neatly into the jar, with a layer of pickled cabbage leaves lightly pressed on top.

Types of kimchi(***187 kinds) 25 kinds of cabbage kimchi 62 kinds of radish kimchi 10 kinds of cucumber kimchi 54 kinds of other vegetable kimchi 5 kinds of seaweed kimchi.

Main ingredients of kimchi

Main ingredients: cabbage, radish, radish, eggplant, cucumber, chili, lettuce, etc. . Secondary ingredients: soybean sprouts, chili pepper leaves, sasanqua, sea cress, pumpkin, pears, scallions, leeks, chestnuts, pine nuts, frozen mintail, pheasant, chicken, Haliotis gigantea, flounder, cuttlefish, shrimp, pomelo, sticky rice, yuba, yellow croaker, scallop, and wild garlic. Seasonings: chili pepper, garlic, ginger, onion, salt, sugar, sesame, etc. Fish sauce: shrimp sauce, scallop sauce, lake sauce, yellow croaker sauce, etc.

Characteristics of Kimchi

Kimchi is a fermented food with different flavors and nutrients depending on the degree of fermentation. Kimchi is a kind of comprehensive nutritious food with vegetables as the main raw material and various fruits, seafood and meat as the ingredients. The flavor and aroma of kimchi varies depending on the raw materials, containers, weather, and craftsmanship used. Especially in Korea, each family retains its own unique way of making kimchi and its flavor.

Nutritional composition of kimchi

Vitamins A, B1, B2, C, calcium, phosphorus, iron, carotenoids, capsaicin, cellulose, protein and so on.

Health effects of kimchi

Kimchi greens and chili peppers contain a lot of vitamin C and carotene, which can play an anti-cancer role. The fiber in the vegetables is effective in preventing constipation and inhibiting colorectal cancer. The fiber in kimchi lowers cholesterol and is effective in preventing high blood pressure, arteriosclerosis, and other circulatory disorders in adults. Chili pepper, garlic, ginger, onion and other stimulating ingredients in kimchi can play a role in sterilization and promote the secretion of digestive enzymes.