Kimchi is a spicy dish made of cabbage, radish or cucumber with salt, garlic, onion, ginger, red pepper and seafood. It is a fermented food, which is not only delicious, refreshing, but also rich in nutrition. Kimchi is an indispensable appetizer on the table. Kimchi is made with fish sauce, pepper, garlic and other ingredients. Kimchi is made by every 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 pickled radish in autumn and all kinds of kimchi in winter.

Here's how to make spicy cabbage. The making process 1. Divide the cleaned whole cabbage into two halves or four equal parts (note: cut vertically) and marinate it in salt water; 2. Cut the radish into filaments. 3. Wash oysters (sea bream) and seafood with salt water; 4. Add a proper amount of Chili noodles to the shredded radish and stir it; 5. Muddle all kinds of seasonings (garlic, ginger, etc.) and add them into (4). Add appropriate amount of fish sauce, salt and white sugar to taste and mix well; 6. Finally, add oysters and mix well (the stuffing is finished); 7. Sandwich the stuffing between the pickled cabbage leaves; 8. Fill the cabbage core until the leaves on the outer layer are wiped out; 9. Finally, wrap it with the outermost leaves, put the spicy cabbage neatly into the jar, and gently press it with a layer of pickled cabbage leaves.

Kimchi types (*** 187) Chinese cabbage kimchi 25 radish kimchi 62 cucumber kimchi 10 other vegetables kimchi 54 seaweed kimchi 5 kinds.

The main materials of kimchi

Main materials: Chinese cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. Auxiliary materials: soybean sprouts, pepper leaves, Adenophora adenophora, celery, pumpkin, pear, shallots, leeks, chestnuts, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish and shrimp. Ingredients: Chili noodles, garlic, ginger, onion salt, sugar, sesame, etc. Fish sauces: shrimp sauce, hairtail sauce, lake sauce, yellow croaker sauce, etc.

Characteristics of pickles

As a fermented food, kimchi has different taste and nutrition with different fermentation degree. 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 taste and fragrance of kimchi are also different with different raw materials, containers, weather and technology. Especially in Korea, every family retains its unique production method and taste.

Nutritional components of pickles

Vitamins A,B 1,B2,C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein, etc.

Health care effect of pickles

Green vegetables and peppers in kimchi contain a lot of vitamin C and carotene, which can play an anti-cancer role. Cellulose in vegetables is effective in preventing constipation and inhibiting colorectal cancer. Cellulose in kimchi can reduce cholesterol and prevent adult circulatory diseases such as hypertension and arteriosclerosis. Irritating condiments such as peppers, garlic, ginger and onions in kimchi can play a role in sterilization and promote the secretion of digestive enzymes.

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1 "Sichuan pickle making strategy"

Sichuan kimchi is more particular. Points: soak seasoning dishes, soak meals, and soak boiled vegetables. Like soaked red pepper, tender ginger, garlic, etc., it is generally used as a seasoning for cooking, which is a seasoning dish; Seasonal vegetables such as pickled greens, radishes and scallions are generally used as side dishes for next meal. Some meals should not be soaked for a long time, such as soaking radish skin, radish pieces and lettuce strips. You only need to soak them in a hurry to make them crispy, and most of them can be marinated overnight. This kind of pickle is usually called "boiling water dish". Soak boiled vegetables, the wider the salt water, the better, and then hurry. Therefore, in order to be convenient to use, people are used to soaking them separately, so in general, there will be several pickle jars.

Pickled vegetables, also called pickled vegetables. Kimchi is salty and sour, crisp, bright in color and fragrant, appetizing and refreshing, and suitable for all ages. It is a regular side dish for living at home. However, in order to make delicious dishes, we must first choose a pickle jar.

Pickle jars are earthenware, glass and fine-magnetic. If they are not specially used in restaurants to soak "boiling water dishes", it is generally better to choose earthenware or fine-magnetic pickle jars that avoid light. When selecting, we should pay attention to testing its sealing performance. A good dish can only be made from a jar that is not clear. How to test it? Earth pottery altar, commonly used, how to choose, might as well teach you a few tricks. First, take a photo, lift the jar, look at the light, and see if there is any bright eye in the jar from the jar mouth; The second is to listen, and the ear is attached to the altar. The louder the buzz, the better; The third is to light one or two pieces of paper and throw them into the altar. Then, the lid of the altar is buckled, and water is quickly poured from the top of the lid to the brim. At this time, if the water in the brim is "glug" a few times, it will be pulled out, which is a good jar. At that time, it was with these few times that the team took me to choose the keeper of the pickle jar, and I was stunned: "Hey, I'm still an old hand! Hey, you said you couldn't choose, so let me choose for you! " Actually, what's the big deal? Living in a compound since childhood, I have long been familiar with the experience of my neighbors, my mother-in-law, and my mother, but I just lack a practice.

Choose a good jar and soak it in salt water. Wash the jar, dry the raw water, pour in the cold water, add the pickle salt produced in Sichuan, stagger, dissolve the salt, add the seasoning vegetables such as tender ginger, garlic, onion and green pepper, and marinate the fresh and tender seasonal vegetables later. It is better and faster to find high-quality old pickling water and mix it with some. Now, it's very convenient to use sparkling salt water. There is pickle salt specially used for pickles in the supermarket, and some spices are contained in it. Just follow its instructions. In the past, it was more troublesome, and it took a while to prepare it after buying this and that. Life, that's it, is getting simpler and simpler, and businesses are getting more and more sophisticated. Kimchi, too. However, in the past, I only used the general self-tribute well salt to make salt water according to the above method, not kimchi salt. Sometimes, some indigenous methods are used, such as: copying some dried beans and throwing them in while they are hot; Or with some brown sugar. Clear mountain spring water, kimchi salt water is the best, and coriander is returned without flowers. When I was an educated youth, under the rocks in the team, the spring water lured a bay of people to go there to draw water no matter how far or near, and fooled them to carry them home and pickle them with salt water. (knocking on the text, the scene naturally shakes out again. ) Of course, now, we have to make use of tap water to foam salt water.

Also pay attention to the maintenance of soaked salt water. Add some seasonal coriander, such as coriander, white celery, green celery, young garlic, onion, fennel, red pepper, tender ginger, small pepper, green pepper, bitter gourd and so on. These flavored coriander, flowers, and brine. Also wash the jar cover along the jar frequently, and change the jar water frequently. The vegetable altar should be put in the shade. Some people's pickle jars are tall and big. They often dig holes and bury them in half, in order to be stable, convenient and cool. Summer, inadvertently, flowers were born in the altar, what should I do? Pour the wine and put brown sugar, which will make the dish delicious and affect the taste. The best thing is to put green pepper and bitter gourd, or pepper leaves, which will quickly disappear and taste particularly fragrant.

There are many vegetables that can be thrown into the altar to make kimchi all year round in Sichuan. Like: spring onion, green vegetables, garlic shoots, summer cowpea, green beans, pumpkin, taro in autumn, radish, winter croissant, son's dish, head of vegetable and so on. Pickled pumpkin was learned from an educated youth that year. The fist-sized tender pumpkin, picked, washed and thrown into the altar, can be eaten in two or three days. It's crispy and beautiful! Their educated youth house is full of pumpkins back and forth. Soak tender pumpkins to eat, which really makes farmers stunned: it's a pity to pick them! However, nowadays, farmers often sell fist-sized tender pumpkins in the market.

There are many ways to eat Sichuan kimchi. Porridge, steamed bread, and crisp kimchi seem to be very common. That kimchi, or mixed, red oil is wanton and mouth-watering; Or stir-fry, supplemented by the tip of chili pepper pepper, the fragrance is tangy; Or vegetarian, ready to eat, no need to dress up, authentic, simple and unrestrained, that is rich and frugal, take it easy! In fact, pickled cabbage can make a variety of famous dishes!

For example, the most famous one is "pickled fish"! Soup is hot and sour, fish is fresh and tender, smooth and delicate, which increases appetite, and has become a signature dish and specialty of many restaurants. Even on weekdays, ordinary people usually serve a whole pot of fish with Chinese sauerkraut, which is fun and lively, and the whole family eats happily. From "pickled fish", there are also "Taian fish" and "diving fish", and the main auxiliary material is pickled cabbage.

In midsummer, stewing ducks with the old pickled radish in the altar (which is soaked for a long time) is a nourishing delicacy to cool off the heat! That smell is fresh, refreshing and comfortable. The most delicious is the stewed old pickled radish, which is the most sought after! There are also pickled cabbage vermicelli soup, pickled cabbage rice noodles, pickled cabbage bean curd, pickled cabbage noodles, pickled cabbage egg fried rice, pickled cabbage meatball soup … the whole series of pickled cabbage delicacies!

Kimchi also makes some traditional Sichuan home-cooked dishes attractive. Such as: sliced ginger and red pepper. Now, when cooking these dishes, we often put tender ginger and red bell pepper into the pickle jar to "boil water", then take them out, slice them, and stir-fry them with sliced meat. That taste is particularly unique. Stir-fried lotus root with dried pepper, as usual. However, if you use pickled peppers and ginger as auxiliary materials to stir-fry lotus root silk, you will definitely feel particularly delicious! In Sichuan, there is a kind of edamame. After harvest, it is cooked, peeled and discarded, and washed with clear water before it can be eaten cold or fried. If you want to fry shredded edamame delicious, you have to use pickled pepper to soak ginger! Kimchi has also given new vitality to some meat products. Such as making like kimchi: soaking chicken feet, soaking ear leaves, soaking ... Those meaty tastes are just like kimchi, fresh and refreshing, not greasy. Home-cooked rice with the most Sichuan characteristics: pickled cabbage and dried rice. This, I am afraid, is the most common and simplest fast food to cook! Take out pickled cabbage, chop it up, put it in an iron pan, put oil on it to make it spicy, pour it into pickled cabbage, copy it, add water to boil it, pour dry rice and boil it. Some people, it is easier to operate: put the pot, boil water, soak sauerkraut, throw it into the pot, boil it, cook it for a while with low heat, pour dry rice and boil it. Of course, vegetables or egg flowers can be added at will to increase nutrition. When I was young, I saw with my own eyes those important people who were important in a place, and I often ate such fast food!

In Sichuan, kimchi, people still can't live without it! No matter what level of banquet, no matter what level of restaurant, no matter what level of family, there must be kimchi in the dishes. In a restaurant, at the end of the meal, there is always a dish of kimchi. Dishes are white, pickles are red, yellow, white, green or variegated, colorful and fragrant, which are mostly provided to guests free of charge. If not, guests will naturally shout: boss, kimchi! When you are impolite, you will also blame: What? Cann't even pickle pickles? The boss has to apologize and make amends.

The humble Sichuan pickles also help people get rid of poverty and get rich. I met a female entrepreneur who started from producing Sichuan pickles and set up a large-scale food factory.

For thousands of years, diet has accumulated as a culture. Sichuan pickle is just an inconspicuous side dish in Sichuan food culture. However, it has already walked out of the basin. Bags, cans, spread to all directions, are being accepted by friends all over the world, and are quietly changing the eating habits of people all over the world. In this sense, Sichuan kimchi is a bright pearl in Sichuan food culture. I am proud to carry forward it!

2 "Exquisite Sichuan Pickles"

There are many dishes in Sichuan cuisine, among which kimchi is a feature. Usually go to Sichuan restaurant, there are always two dishes on the table before dinner. Usually one dish is kimchi and the other is peanuts. There are also two kinds of peanuts, one is fried crispy and fragrant, and the other is marinated peanuts. Kimchi has a lot to pay attention to. In Sichuan, every household has large and small pickle jars. In the past, a Beijing MM thought Sichuan kimchi was really delicious, so she asked her neighbor Sichuanese how to make it, and made it by herself, but it was always bad. Therefore, people who can cook this kimchi think it is too simple, and people who can't cook it will think it is too strange. Why do they always break?

3 "Sichuan pickles"

Materials:

Wild pepper 1 bottle, white radish 1/2, heart-shaped radish 1/2, several cherry radishes, carrots 1/2, salt 1 spoon (15g) and 2 teaspoons of white sugar. Taitaile mushroom extract 1 teaspoon (10g), aniseed (star anise) 3 capsules, ginger 1 block, pepper 10 capsules and 2 bowls of cold boiled water (500ml).

Practice:

1. Wash and drain all kinds of radishes, and cut them into strips about 4 ~ 5 cm long with a cross section of 0.5cm square. Ginger peeled and sliced.

2. Put the cold boiled water into a sealed bottle (about half a bottle), and then transfer the juice in the wild pepper bottle to half.

3. Add salt, white sugar, white wine, Taitai mushroom essence, aniseed, ginger and pepper. If you like spicy food, you can add some wild pepper or finger pepper.

4. In a sealed jar, stir the sauce evenly with chopsticks, then add the radish strips, tighten the bottle cap and seal it, and put it in the refrigerator for 8 hours.