Cabbage kimchi ()
Ingredients: 1 cabbage (1 cup large salt, 2 cups water), 30 perilla leaves, 1/3 radish, 100g water celery.
Seasoning: 2 tablespoons minced garlic, 1 teaspoon minced ginger, 1/3 cup shrimp paste, 1/2 cup chili powder, 1 tablespoon sugar.
Method:
l Cut off the thick stems of the cabbage, unfold it, pickle it with salt water for 1 hour, and wash the leaves after they are soft.
2 Wash the perilla leaves one by one with running water.
3 Cut the radish into thin strips according to the length of the cabbage, and cut the water celery into segments according to the length of the cabbage.
4 Use the prepared seasonings to make a sauce, and mix the radish and water celery evenly.
5 Spread the cabbage flat with perilla leaves, place (4) on top, and roll it up like a seaweed bun.
6 Leave it for a day to let the flavor develop, then cut it into pieces before eating.
Radish Pickles ()
Ingredients: 5 bundles of radish (1 cup of large salt, 10 cups of water), 100 grams of green onions.
Seasoning: 1 cup of chili noodles, 1/2 cup of anchovy sauce, 1/2 cup of cold rice, 1/2 onion, 1/4 pear, 2 heads of garlic, 1 piece of ginger, 2 tablespoons of sugar, 1 teaspoon of refined salt.
Method:
1 Cut off a little of the radish tassel, remove the old end, wash it, and pickle it with salt water.
2 Cut the green onions into 4 cm long segments.
3 Add anchovy paste, cold rice, garlic, ginger, sugar, onion, and pear to the chili noodles and grind them into powder with a juice blender to make a sauce.
4 Wash the pickled radish leaves repeatedly with water, drain away the water, add green onions and seasoning sauce and mix well.
Radish kimchi ()
Ingredients: 1 bundle of radish (1 cup of large salt, 2 cups of water), 80 grams of chives.
Ingredients: 1 cup chili noodles, 1/4 cup shrimp paste, 1/4 cup noodle fish, 3 tablespoons cold rice, 1 head garlic, 1 large piece of ginger, 12 onions, pears 1/4 piece, 1 tablespoon sweetener.
Method:
1 Choose small and firm radishes and pinch off the yellow leaves. Gently peel off the skin with a knife, remove the hard skin next to the radish leaves, remove the mud and wash.
2 Make one or two knives on the head of the big radishes, or no knives on the small ones. Sprinkle with large grains of salt, pour water evenly, marinate for 1-2 hours, remove and control the water.
3 The green onions and radishes are also slightly pickled, and the seasonings are ground into powder with a juice blender to make a sauce.
4 Put the radishes and green onions into a large bowl and mix evenly with the sauce.
5 Twist an appropriate amount of radishes and spring onions together into small handfuls, and put them into the jar layer by layer.
Radish Pickles ()
Ingredients: 1 radish (1 cup of large grain salt), 50 grams of radish leaves, 50 grams of chives.
Seasoning: 1 cup chili noodles, 12 cups cold rice, 1 onion, 1/2 pear, 1/2 cup shrimp paste, 1 garlic, 1/2 ginger, 2 red peppers indivual.
Method:
1 Wash the radish with a brush and peel it with a paring knife. If you use the tip of a knife to scrape the skin, the radish will become soft quickly, so be careful. Cut the radish into 2.5 cm square dices and cut the radish leaves into 3 cm long segments.
2 Sprinkle some large grains of salt on the radish and radish tassels, marinate for 3 minutes, remove and set aside.
3 Cut the chives into 3 cm long sections and remove the seeds from the red pepper.
4 Put the chili noodles and other seasoning ingredients into a juice blender and grind them into powder to make a sauce.
5 Mix the radish, radish leaves and chives with the sauce and mix well.
Turnip pickles ()
Ingredients: 1 kg of turnips (a little salt for large grains, 5 cups of water). 40 grams of chives, a little salt.
Ingredients: 1/2 cup chili noodles, 1/2 head garlic, 1/piece ginger, 1/4 cup green fish sauce.
Method:
1 Remove any impurities from the turnip and use a peeler to peel it. Tender turnips can also be eaten with the skin on. Cut the turnip in half and cut into slightly thick square slices, and cut the radish into 3 cm sections. Pickle the turnips and radish leaves with salt and take them out.
2 Cut the chives into 3 cm pieces.
3 Put (2) into (1), mix well with seasonings, then put it into the cylinder and compact it.
4 Pour 8 to 12 cups of water into the vegetable mixing vessel, season with refined salt and pour into the jar.
Radish pickles ()
Ingredients: 10 radishes (2 cups large salt), 200g chives, 150g green mustard, 100g pickled pepper, 1 white pear Ingredients for each cyst: 10 green onion roots, 1/2 cup of dried chili seeds, 3 heads of garlic, 2 large pieces of ginger, and 30 grams of thorn algae.
Salt water: 15 cups of water, 4 tablespoons of large salt.
Method:
1 Cut off the tassels of the radish, wash them, sprinkle with large grains of salt and marinate for about 2 days.
2 Wash the chives and mustard greens and soak them in water. When the radish is pickled to a certain extent, pickle them together. After pickling, roll every two or three pieces into a small handful.
3 Take out the pickled peppers and wash them. Wash the white pears with the skin on and cut into 4 pieces.
4 Cut the garlic and ginger into thick slices, and wrap them with gauze along with the green onion root, pepper seeds, garlic, ginger and thorn algae.
5 Arrange the pickled whole radishes layer by layer in a large vat, and place the seasoning packet wrapped in gauze in the middle.
6 Add pickled peppers, mustard greens, white pears, chives, and pour in salt water.
Chive pickles ()
Ingredients: 500 grams of chives (1/2 cup of chives).
Ingredients: 2/3 cup chili noodles, 1/2 cup glutinous rice paste, 3 tablespoons minced garlic, 2 teaspoons minced ginger, 1/2 teaspoon refined salt, 1/2 teaspoon sugar, sesame seeds 1 tablespoon.
Method:
1 Cut off the roots of the scallions, wash them thoroughly and put them into a basin. Take half of the gill fish sauce and pour it on the white part of the scallions to marinate. During the pickling process, water is released, so the green onion leaves can naturally be pickled and flavored. Flip it up and down halfway through to marinate evenly.
2 Soak the chili noodles with the remaining anchovy sauce. After soaking, add the glutinous rice paste and the remaining seasonings to make a sauce.
3 Mix the covered chives with the seasoning sauce and serve.
Mustard pickles ()
Ingredients: 2 bundles of mustard greens: 1/2 bundle of chives (2 cups of large salt, 10 cups of water).
Seasoning: 100g dried chili, 1/2 cup glutinous rice paste, 1 cup chili noodles, 1/3 cup saury sauce, 1/3 cup shrimp paste, 1/2 cup shrimp, 1/pear 4 pieces, 1/2 onion, 1 head of garlic, 1 piece of ginger, 1 tsp of sugar.
Method:
1 Use tender mustard greens, pickle them with salt water for a while together with the chives, and then wash them with water.
2 The glutinous rice paste should be slightly thicker and let cool.
3 Soak the dried chili peppers in fish sauce, grind them into a juice blender together with the rest of the seasonings, and make a sauce.
4 Mix the mustard greens and chives with the seasoning sauce evenly, and roll every 3 pieces into a small handful.
Dried radish pickles ()
Ingredients: 3 cups of dried radish, 2 dried squid, 1 cup of dried chili leaves (1 tablespoon of sugar), 30 grams of chives, shredded chili peppers 5 grams.
Seasoning: 1 cup of chili noodles, 12 cups of glutinous rice paste, 1/2 cup of anchovy sauce, 200 grams of sugar syrup, 3 tablespoons of minced garlic, 1 teaspoon of minced ginger, 2 teaspoons of sesame seeds, 1 teaspoon of refined salt spoon.
Method:
1 Peel and soak the dried squid, then cut into pieces the size of dried radish. Just make the soaked squid soft to the touch.
2 Wash the dried radish, soak it in water for a while and squeeze out the water. Wash the dried chili leaves with sugar water and cut the chives into 4 cm sections.
3 Mix the seasonings and set aside.
4 Mix squid, dried radish, chives, chili shreds, etc. with (3).
5 Season with salt.
Cucumber-sandwiched kimchi ()
Ingredients: 6 cucumbers, 30 grams of green garlic stems.
Pickling: 2 tablespoons coarse salt.
Kimchi soup: 2 cups of water, 1 tablespoon of fine salt, 1 teaspoon of sugar. 1/2 tablespoon of fine chili powder.
Seasoning: 3/2 tbsp fine chili powder, 4 tbsp chopped green onion (white), 1/2 tbsp minced garlic, 1/3 tbsp coarse salt, 1/2 tbsp sugar, chili pepper A little silk.
Method:
1 Processing materials: Rub the cucumber with salt and marinate it for about 1 hour. Take it out, wash it, and cut it into 7 cm long segments, leaving 1 cm at both ends of each segment. Make 2 cuts in the middle. Cut green garlic into long strips.
2 Make kimchi soup: Add salt, sugar and fine chili powder to 2 cups of water, bring to a boil, and let cool.
3 Make the sauce: wrap the pickled cucumbers in gauze and squeeze out the water. Mix the prepared seasonings into a sauce and stuff it into the cucumber edges.
4 Add kimchi soup: Put (3) into a jar, cover it with a layer of green garlic, press it with stones, and pour out the kimchi soup from (2). It is ready to eat after two or three days of fermentation at room temperature.