raw material

Sesame noodles 1 g, fresh fish soup 0.3 liter, whole cabbage 2 kg, radish 500 g, celery 50 g, Chili noodles 20 g, shrimp paste 20 g, pear 200 g, shredded onion 200 g, minced garlic 30 g, Jiang Mo 5 g and refined salt 50 g.

manufacturing process

1, marinate the cabbage with10% salt water for about 24 hours. Stir Chili noodles with water at the ratio of1:1.2 for later use. Cut the water celery into 3cm strips.

2. After putting pepper juice in the radish dish, add white sugar, Pacific fish, shrimp paste, garlic, ginger, shredded pear, celery, onion and salt to make stuffing.

3. Sandwich the spicy cabbage stuffing between cabbage leaves and wrap it with the leaves outside. After putting a layer of radish in the jar with salt, put the cut surface of cabbage on the base, and finally press it with stones. After three days, pour hot cabbage soup and seal the pickled taste.

4. Chop the Mingtai fish with the bones and head and tail removed into powder, then marinate with Chili noodles, salt, onion and garlic for 20 minutes.

About. Chop the shrimp paste into powder, and add the Chili noodles and garlic cloves. Cut radish13 into shreds

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The degree of fermentation, raw materials, containers, weather and technology of kimchi are different, and the taste, fragrance and nutrition of kimchi are also different. In Korea, every family has its own unique production method and taste.

The main materials of kimchi are cabbage, radish, radish, eggplant, cucumber, pepper, lettuce and so on. The auxiliary materials are soybean sprouts, pepper leaves, Adenophora adenophora, sea celery, pumpkin, pear, shallot, leek, chestnut, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish, shrimp, grapefruit, sticky rice, squid, yellow croaker, hairtail, wild garlic and so on. Ingredients include Chili noodles, garlic, ginger, onion salt, sugar, sesame and so on. Fish sauce includes shrimp sauce, hairtail sauce, Xianghu sauce, yellow croaker sauce and so on.

According to the material, there are * * * 187 kinds of pickles: 25 kinds of cabbage pickles, 62 kinds of radish pickles, 5 kinds of cucumber pickles 10, 5 kinds of seaweed pickles and 54 kinds of other vegetable pickles.

Kimchi contains vitamins A, B 1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein and other rich nutrients. Among them, green vegetables and peppers 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. The cellulose in kimchi can reduce cholesterol, and it is effective in preventing adult circulatory diseases such as hypertension and arteriosclerosis. Pepper, garlic, ginger, onion and other stimulating ingredients in kimchi can play a role in sterilization and promote the secretion of digestive enzymes.

The second introduction:

Korean pronunciation of kimchi: "Listen to it"

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder and sugar.

Note: Fish sauce is the most essential thing, which is why China's hot and sour kimchi is the most different from Korean kimchi. In South Korea, almost every family makes its own fish sauce, but people in China don't eat it, but it is sold in big supermarkets, about 8- 10 yuan, mostly Thai fish sauce.

Step 1: Buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the most preliminary materials will be fine.

Step 2: Find a large pot that can be turned upside down, grind the garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic), Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like stuffing dumplings.

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

Step 4: Taste the delicious food. Be careful not to leave it for too long. It is suggested that single friends must share it with their friends when they are done, otherwise it would be a pity if they can't finish eating it all by themselves.

The third method: making kimchi.

Materials:

Chinese cabbage 1 piece; 2 white radishes and 2 carrots each; Squid 1 piece

Seasoning:

Kimchi1bottle; Thai fish sauce 1 bottle (ordinary fish sauce is also acceptable); Weilin 1 bottle (Japanese seasoning)-all three of the above can be bought in large supermarkets. Salt 1 bottle.

Practice:

1. Cut the Chinese cabbage into four and a half pieces, peel off each leaf, sprinkle with salt, put it in a container, press a plate on it, press a heavy object on it, and marinate for one night.

2. Cut the squid into shreds, soak in water, add fish sauce and marinate overnight.

3. Cut the white radish and carrot into small strips, add a little salt, marinate for about 10 minutes, and pour off the water.

4. Take out the Chinese cabbage, wash off the salt, squeeze out the water and cut into small pieces. Add pickled squid, white radish and carrot. Mix with Korean hot sauce, miso, a little soy sauce, sugar and onion. Put it in a container and press it tightly. Marinate 1-2 days.

How to make the most famous Seoul spicy cabbage in Korea;

1. Divide the cleaned whole Chinese 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 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 the oysters and mix well (the stuffing is finished).

7. Sandwich the stuffing between the pickled cabbage leaves.

8. Fill the cabbage core until the outer leaves are wiped out.

9. finally, wrap it with the outermost leaves. Put the spicy cabbage neatly into the jar and lightly press it with a layer of pickled cabbage leaves.

Pickling method of pickles

Pickled pickles, first of all, you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drain cover.

1, first wash and dry the jar, fill it with cold boiled water and add salt (put a spoonful of salt in a bowl of water).

2. Pepper, garlic and pepper can be added.

3. Wash, cut into pieces, dry the vegetables to be soaked, such as radish, Chinese cabbage heart, kidney bean, cowpea, lettuce, pepper, cucumber and fingered citron, and put them in the jar.

4. Cover the lid, pour water and seal it, and put it in a cool place. It can be eaten in about a week. After eating kimchi, you can continue new dishes in it.

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

2 "Authentic kimchi (Figure)

Main materials:

3 Chinese cabbages and 2 white radishes.

Ingredients:

Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 tsp.

Practice:

1, cut the Chinese cabbage into pieces and soak it in salt water for about half a day (until soft).

2. Slice the radish and cut the onion into sections

3. Drain the Chinese cabbage in a big basin, add shredded radish, onion, ginger paste, garlic paste, sugar and Chili powder and mix well.

4, the fresh-keeping box is installed, put it for about one night (out of the water), put it in the refrigerator, take out some when eating, be careful not to touch raw water.

Note:

1, in winter, it must be put for about a whole day, that is, it can only be put in the refrigerator after the water comes out.

2. Chili powder is specially made in Korea, but it is not available in Taiwan Province, but it can be sent by mail.

3. The prepared kimchi can be boiled with kimchi noodles, kimchi hot pot and kimchi dumplings.

3) The materials and practices of kimchi are as follows:

Preparation materials:

1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not too many outer leaves to be removed. It looks clean and fresh. It is advisable to store cabbages with green leaves and fresh appearance. The bigger the newly produced cabbages, the better. In autumn, cabbages with moderate size, good heading degree and heavy weight are better. Chinese cabbage is not only rich in vitamins or minerals, but also contains various components with various pharmacological effects. According to academic papers published, methyLmethionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it will help digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it and eat it after washing. Radish is thick, uniform, scar-free, fresh, smooth in color, firm and soft in meat, not too spicy and sweet.

3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has bactericidal and degerming effects, and can promote the secretion of saliva or gastric juice and digestion. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used in pickling pickles should be bright red, thick meat and smooth skin dried in the sun.

4. Garlic-The origin of garlic is Central Asia, which belongs to Liliaceae, and the garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative native varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. Multi-petal garlic with spicy taste is often used when making kimchi, while long-stemmed garlic is often used when making salted garlic or using garlic leaves. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid, and it has various functions such as promoting metabolism, relieving pain, constipation, detoxification and so on.

5. Onion-common vegetables are alkaline, but onion is rich in sulfur and belongs to acidic food. Onion is a vegetable that is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Green onions are selected with thick and fresh roots, and fine onions are selected with short and fresh leaves. Both kinds of onions are long and thick with the white part, and the shiny one is suitable.

6. Ginger-Ginger is combined with vinegar, soy sauce, salt, honey, etc., and does not damage the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. The petals are thick, there are not many twists and turns, the epidermis is thin and transparent, and the ginger with less fiber is not spicy, moist and soft.

7. Stichopus spinosa-a green algae parasitic on the shallow sea, with dark green overall, smooth touch and moderate content ratio of calcium and phosphorus. Used when pickling and storing Chinese cabbage.

8. Salt-Salt is the oldest and most important condiment used by human beings so far. Because salt not only regulates the saltiness of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play an osmotic pressure role, and participate in the regulation of acidity and neuromuscular excitability.

9. Fish and shrimp sauce is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in an inherent taste and aroma. The spines of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp sauce, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content and plays an important role in neutralizing body fluids. Shrimp sauce, the most commonly used, is light because of its low fat, and anchovy sauce has the highest content of fat and required amino acids and calories.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the most preliminary materials will be fine.

Step 2: Find a large pot that can be turned upside down, grind the garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic), Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like stuffing dumplings.

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

Step 4: Taste the delicious food. Be careful not to leave it for too long. It is suggested that single friends must share it with their friends when they are done, otherwise it would be a pity if they can't finish eating it all by themselves.

4 "Korean kimchi production technology"

Korean kimchi, with a long history, is world-renowned. In October, 1996, Kimbotu and his wife from Korea Rural Promotion Agency came to Zhengding, where they personally taught the processing technology of six kinds of fine pickles, such as cabbage, radish, cucumber and sherry red.

Now, taking Chinese cabbage as an example, let's talk about the making process of kimchi.

1. Vegetable selection and pretreatment: Choose fresh green cabbage with bright color, no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle with sea salt evenly. Press it with a flat plate to make it salty evenly. After 6 hours, turn it up and down once. After 6 hours, rinse it with clear water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.

2. Preparation of seasoning: cut shallots obliquely into filaments, cut onions into filaments, mash peeled ginger and garlic into mud, cut leeks into pieces of1-2 cm, and rub white radish into filaments. Mix the above seasonings evenly in a container, add the cooked flour with thin paste, then add the appropriate amount of Chili noodles, shrimp oil and shrimp paste, and mix well and compact for 3-5 minutes.

3. Kimchi production: put the cabbage with good water control on the cutting board, evenly spread it into each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the outer leaves of the cabbage, put it in the jar, seal it, and ferment for 3-5 days to eat delicious kimchi.

When making kimchi at home, we should adjust and taste it repeatedly according to our own taste until we are satisfied.

The prepared kimchi is best stored at 3-5℃ and can be kept fresh for three months at 3-15℃.

12 "Problems needing attention during pickle brewing"

(1) The jar must be dried, so that fresh water can be added.

(1) The pickle jar should be placed in a place with low temperature.

(3) When eating, attention should be paid to keeping it clean and hygienic, so as to prevent greasy and dirty things from mixing into the jar, otherwise the kimchi water will be spoiled and smelly.

(4) The water tank should be kept full and clean, and it should be cleaned and replaced frequently. For the sake of safety,15% ~ 20% salt water can also be added to the sink.

(5) If white film is found on the liquid surface, it should be removed immediately, and a small amount of soju, fresh ginger slices and garlic should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it.

13 Selection of Vegetable Raw Materials for Brain Processing

(1) Vegetables have dense tissue and little fiber, and are crisp, tender and delicious after pickling. Generally, root and stem vegetables such as radish, carrot, kohlrabi and pickled mustard tuber are suitable for pickling. Some vegetables, such as potherb mustard, grass silkworm, Jerusalem artichoke, etc., have higher economic value than fresh food.

(2) Rich in sugar, which is beneficial to fermentation. Such as cabbage.

(3) It has good appearance, color and fragrance.

(4) Different kinds of vegetables, different processing methods, and different specifications and quality requirements. For example, when pickling pickled mustard tuber, the raw materials should meet the above conditions, but also have the conditions of blunt protrusions, shallow and small grooves, spherical or oval.