Second, the production steps of kimchi Specific production methods: Step 1: Cut the whole cabbage in half vertically, dissolve it in water with coarse salt, and smear salt on each layer of vegetable leaves, layer by layer from the inside out. After that, put the cabbage in the water. Generally, you need to press the cabbage with stones. If it floats in the water, it will be difficult to taste. It takes about 7 hours to soak in Korea, 3 hours in Guangzhou, and it may take longer in the north. Step 2: 1, shred the white radish and onion. 2. Grind garlic, onion and ginger into mud. 3. Put the cut materials into a transparent container, and pour a proper amount of Chili powder, sesame seeds, sugar, salt, shrimp paste and fish sauce into the finished product. 4. Slowly melt the seasoning into the shredded vegetables by hand. 5. Marinate for 30 minutes after mixing. Step 3: Rub the marinated seasoning on the soaked cabbage from top to bottom, evenly spread one leaf at a time, and wrap half a cabbage with the outermost big leaves of the cabbage, and you're done. Wait for about 2 hours, and you can eat it after fermentation.
3. Tips for Kimchi: 4. Nutritional value of Kimchi: 1. Kimchi has antibacterial effect with fermentation. The function of harmful bacteria is inhibited by lactic acid bacteria produced in the fermentation process, and the sour lactic acid bacteria produced with the maturity of fermentation not only make kimchi more delicious, but also inhibit other bacteria in the intestine, prevent abnormal fermentation and inhibit germs. 2. (In addition, kimchi can also prevent acidosis caused by acidification of blood when eating too much meat or acidic food. The main materials used in kimchi all contain a lot of water. Therefore, there are few nutrients, but lactic acid bacteria can inhibit the reproduction of harmful bacteria in the intestine and purify the stomach. 3. Kimchi is also helpful for the prevention of adult diseases, and it is also effective for the prevention of obesity, hypertension, diabetes and digestive system cancer. 4. In addition, pickles have the function of purifying gastrointestinal tract due to the complex cooperation of vegetable juice and salt. Kimchi can promote the decomposition of protein-the secretion of gastric protein in the gastrointestinal tract, and normalize the distribution of microorganisms in the intestine.
Characteristics of Korean kimchi Food characteristics: Kimchi refers to a traditional Korean diet in which spices such as Chili powder, garlic, ginger, onion and radish are added to salted cabbage and fermented. As the most common dish, kimchi is spicy, and Koreans usually eat it with rice. Of course, according to the different seasons and regions, kimchi is divided into many types, but all of them contain vitamin C, calcium and other nutrients. In particular, SARS occurred all over the world this year, but there was no case in Korea, so it was inferred that it was because Koreans often ate kimchi. Pickled vegetables can also be used to make pickled vegetable soup, pickled vegetable cakes, fried rice with pickled vegetables and other dishes. Recently, the new kimchi pizza and kimchi hamburger are also loved by people.