Note: Fish sauce is the most essential thing. In Korea, almost every family makes their own fish sauce. People in China don't eat it, but big supermarkets sell it, about 8- 10 yuan/bottle, mostly Thai fish sauce.
Steps:
Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.
Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like dumpling stuffing.
Step 3: the 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 winter 1 week.
Kimchi practice 2:
Main raw materials:
Chinese cabbage, carrot, white radish, leek, onion, garlic, ginger, Chili noodles, salted shrimp, etc. , and apples, pears or other seafood can be added as appropriate to enhance the taste. (Salted shrimp should be a Korean specialty. Bottled salted shrimp is called "shrimp sauce", but it is not "sauce" but the whole shrimp. If you really can't get it, you can not. )
Prepare main ingredients:
Break the cabbage into proper size by hand, marinate it with salt for about an hour, rinse off the salt with clear water and control the moisture. If the mouth is heavy, don't rinse the salt too clean to keep the salinity.
Preparation of seasoning: cut a small amount of carrot and radish into filaments, cut leek and onion into sections, cut garlic into small pieces, shred ginger, put it in a container, add Chili noodles and salted shrimp, and stir well by hand. Don't forget to bring gloves when mixing Chili noodles, or you will feel very comfortable sometimes. )
Mixing and filling cans:
Mix sauerkraut with seasoning. At this time, you can add some raw seafood such as apples, pear slices or dried fish, fresh shellfish, oysters, etc., stir them evenly by hand, and put them into containers such as bottles and cans with lids.
Pickle jars or bottles are left at room temperature for three to seven days. Depending on the temperature, the brewing time is different. If it is hot quickly, it will be cold for a few more days. When the taste begins to turn sour, it can be stored in the refrigerator or in a cool place and can be carried with you. A batch of pickles has been eaten, and the remaining soup can still be used. Prepare Chinese cabbage according to step 1, and then add it into the container. That's all I know. Thank you for your adoption ... o (∩ _ ∩) o ~