spicy cabbage

raw materials

1 gram of sesame noodles, .3 liter of fresh fish soup, 2 kilograms of whole cabbage, 5 grams of radish, 5 grams of celery, 2 grams of Chili noodles, 2 grams of shrimp paste, 2 grams of pears, 2 grams of shredded onion, 3 grams of minced garlic, 5 grams of Jiang Mo and 5 grams of refined salt

production process. Stir the Chili noodles with water at a ratio of 1: 1.2 and set aside. Cut the water celery into 3cm strips.

2. Add pepper juice into the radish dish, and then add white sugar, fish, shrimp paste, garlic, ginger, shredded pear, water celery, onion and salt to make stuffing.

3. Put the spicy cabbage stuffing between the leaves of the cabbage 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 fish with the bones and head and tail removed into powder, and then marinate with Chili noodles, salt, onion and garlic for about 2 minutes

. Chop the shrimp paste into powder, and add the Chili noodles and garlic cloves. One third of radish is shredded

----------------------------. In Korea, every family has its own unique production method and taste.

The main ingredients of kimchi are Chinese cabbage, radish, radish, eggplant, cucumber, pepper and lettuce. 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.

there are 187 kinds of kimchi according to the material: 25 kinds of cabbage kimchi, 62 kinds of radish kimchi, 1 kinds of cucumber kimchi, 5 kinds of seaweed kimchi and 54 kinds of other vegetables kimchi.

Kimchi contains vitamins A, B1, 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 Korean kimchi: "Listen to it"

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder 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 Korea, almost every family makes its own fish sauce, but China people don't eat it, but it is sold in big supermarkets.

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 Chinese cabbage shrinks, the initial materials will be fine.

Step 2: Find a large pot that can be turned upside down, finely grind garlic (a little more, about 3 taels of garlic in five Jin of Chinese cabbage), 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: 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 one week in winter.

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

the third method: making kimchi

Material:

1 Chinese cabbage; 2 white radishes and 2 carrots each; 1 squid

Seasoning:

1 bottle of Kimchi; 1 bottle of Thai fish sauce (ordinary fish sauce is also acceptable); One bottle of Wei Lin (Japanese seasoning)-the above three kinds can be bought in large supermarkets. 1 bottle of salt.

Practice:

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

2. Slice squid, soak in water, add fish sauce and marinate overnight.

3. Cut white radish and carrot into small strips, add a little salt, marinate for about 1 minutes, and drain 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 for 1-2 days.

South Korea's most famous preparation method of Seoul spicy cabbage:

1. Divide the cleaned whole cabbage into two halves or four equal parts (note: vertically cut) 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 into shredded radish and stir it.

5. mash all kinds of seasonings (garlic, ginger, etc.) and add them into (4). Add appropriate amount of fish sauce, salt and 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. Spread the stuffing from the cabbage core until the outer leaves are wiped out.

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

Pickling method of pickles

To pickle pickles, you must first buy a pickle jar (this jar is special. There is a circle of concave trays around the jar mouth, which can hold water. The jar mouth has a bowl-shaped cover, and the tray can be sealed with a water cover.

1. Wash and dry the jar, put it in 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 the vegetables to be soaked, such as radish, Chinese cabbage heart, kidney bean, cowpea, lettuce, pepper, cucumber and fingered citron, cut into pieces, dry them, 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 weak, you can add some salt and brine. If it is too sour, add a little white wine.

2 "Authentic kimchi (picture)

Main ingredients:

3 Chinese cabbages and 2 white radishes

Ingredients:

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

Practice:

1. Cut the Chinese cabbage into pieces. Add shredded radish, onion, ginger paste, garlic paste, sugar and Chili powder and mix well

4. Put it in a fresh-keeping box, put it in the refrigerator for about one night (water comes out), and take some out when eating, being careful not to touch raw water.

Note:

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

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 many outer leaves that need 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 the Allium of 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. Sulfite, the main stimulating component in garlic, has 15 times the bactericidal power of carbonic acid, and has various functions such as promoting metabolism, relieving pain, constipation and detoxifying.

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 8%. 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 8% 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 shallow seashore, 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 fermented food in storage. 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, which is the most widely 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. The most preliminary materials will be fine after the Chinese cabbage shrinks.

Step 2: Find a large pot that can be turned upside down, finely grind garlic (a little more, about 3 taels of garlic in five Jin of Chinese cabbage), 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: 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 one week in winter.

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

4 "Korean kimchi production technology

Korean kimchi has a long history and 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, talk about the production process of Korean 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: Slice shallots obliquely into filaments, cut onions into filaments, mash peeled ginger and garlic into mud, cut leeks into 1-2 cm pieces, and rub white radishes into filaments. Mix the above seasonings evenly in a container, add the mushy cooked flour, then add the appropriate amount of Chili noodles, shrimp oil and shrimp paste, stir evenly and compact for 3-5 minutes < P > 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 3.

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

It is best to store the prepared pickles at 3-5℃ and keep them fresh for three months at 3-15℃.

12 "Problems that should be paid attention to during kimchi 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 pickle 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% ~ 2% 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

(1) Vegetables are dense in tissue and contain little fiber. After pickling, they are crisp, tender and delicious. 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) It is rich in sugar, which is beneficial to fermentation. Such as cabbage.

(3) Have a good external