Korean kimchi culture has a deep trace of Confucian culture in China. The word "Qu" appeared in China's Book of Songs, which was interpreted as sauerkraut in China's dictionary, and it was this pickled sauerkraut that was introduced to South Korea. It is mainly made of bracken, bamboo shoots, Adenophora adenophora, eggplant, cucumber, radish with salt, rice porridge, vinegar, distiller's grains and sauce. In the Koryo era, the cultivation techniques of vegetables were improved. Fresh vegetables such as kimchi, celery and bamboo shoots were added to kimchi, and sauerkraut soup was produced after being salted with salt water and served with soup. In the Korean era, the production methods of kimchi began to be rich and the raw materials were more diverse. Because Korea is surrounded by the sea on three sides and is rich in aquatic products, various seafood such as fish, shrimp and crab are added to kimchi. By the end of the Korean era, due to a large number of cultivation, cabbage had become the main raw material more commonly used than radish, cucumber and eggplant. At this time, the introduction of pepper revolutionized the production of kimchi. Pepper is considered as an excellent seasoning for pickles because it can remove the fishy smell produced when fish make pickles, and make them colorful and appetizing, thus replacing the traditional method of salting in China.

Liquor, ginger, salt, pepper, aniseed (star anise), pepper (I use powder), sugar, white radish.

production process

1. Wash and dry the pickle jar and set it aside.

2. Wash the white radish, cut into pieces and marinate with a little salt.

3. Next, add an appropriate amount of water (depending on the size of the pickle jar) to the oil-free pan and heat it over high fire.

4. After the water is boiled, pour in the above materials (white wine, ginger, salt, pepper, aniseed, pepper and sugar), calculate the time to continue heating for 10 minute after boiling again, then turn off the fire and let it cool completely.

5. Wash the salt of the white radish, then drain the water, put it in the pickle jar, spread it, and pour the cold sauce. Tip: You can add some wild pepper water to it to make kimchi taste better, otherwise the previous kimchi will not taste good.

6. Marinate for a few days and you can eat it.

Exercise 2

Make ingredients

250g of white radish, 250g of carrot, 20g of cucumber 1 00g of pepper, 20g of ginger1slice, proper amount of aniseed and proper amount of pepper. Seasoning: 65438+ 0 tbsp cooking wine, 2 tbsp refined salt and 3 tbsp sugar.

production process

1. Wash and drain white radish and carrot, and cut into strips; Wash cucumber and cut into pieces; Wash the peppers and drain the water; Peel and slice ginger.

2. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on the pepper and let it stand for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make seasoning bag.

3. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Compacting the paved vegetables, adding appropriate amount of water, sealing, and eating in about 7 days.

Features: sweet and sour appetizer, crisp and delicious.

Bottled wild pepper can be used instead of morning pepper, which not only tastes delicious, but also saves time.

Tips for making kimchi delicious.

1. When making kimchi, adding a small piece of alkali can protect chlorophyll in vegetables and make pickled kimchi colorful.

2. When making kimchi, if you pour some beer into the kimchi jar, it will make kimchi more colorful and delicious.