Home-made kimchi and spicy cabbage

Ingredients: four to five Jin of salt, sugar, monosodium glutamate, spicy fresh dew, Thai spicy sauce, appropriate amount of leek, white radish, pear and apple, appropriate amount of onion, ginger and garlic

Home-made kimchi and spicy cabbage

Step 1

Remove the old leafy vegetables from the cabbage. Marinate for one night, squeeze the excess water and dry it for later use.

Step 2

Four to five Jin of pears and apples are used for cabbage, and the amount of fruit can be increased according to your own preference, and one white radish is used.

Step 3

Mud radish, pear, apple, onion (I don't like the smell of green onions), ginger and garlic (which can effectively reduce the nitrite content and aggravate the spicy taste) with a blender.

Step 4

In this step, I am used to sweet and spicy food, so I use spicy fresh sauce instead of fish sauce. If not, I can use shrimp skin instead. This Thai Chili sauce is also sweet and spicy, so you can leave it alone if you don't have it.

Step 5

Add salt, sugar, monosodium glutamate, Chili noodles (the dosage is according to your own taste), chopped leeks (leeks can be omitted) and various seasonings together and stir well.

step 6

when mixing, try to wear disposable gloves on your hands. One is hygiene, and the other is mainly to prevent peppers from contacting the skin too much and causing discomfort. After mixing well, give full play to your graffiti ability and spread every leaf with sauce.

Step 7

After smearing, let it stand for two hours, put it in a sealed container and store it for fermentation (there must be no oil in the container, and the fermentation time should be a few more days according to your own taste, if you are worried that the nitrite content will exceed the standard, the nitrite content will drop sharply after more than eight days, and it will basically be gone after more than twenty days). In addition, you can add vitamin C tablets, press them into fine flour with a rolling pin, which can also effectively inhibit nitrite without affecting the taste, and then wait.

Cooking skills of home-made kimchi and spicy cabbage

When fermenting, the container should be sealed as much as possible. If the bag is sealed, it is normal for the bag to swell during fermentation. The longer the fermentation time, the heavier the sour mouth and the lighter the spicy taste, and the taste will be soft and rotten. Water will seep out during the fermentation process, as long as there is no moldy mycelium, it is safe to eat.