Recipe: Authentic kimchi (a recipe for Korean chef Maangchi on youtube)

Home Cooking Recipe: Authentic kimchi (a recipe for Korean chef Maangchi on youtube)

Notes:

The recipe with high success rate, the material usage does not have to be too accurate~

Ingredients:

Steps:

  1. Home Cooking Recipe: The root of the cabbage is removed and not completely removed.

    The root of the cabbage is removed and not completely removed.

  2. Home Cooking Recipe: Cut the cabbage from the dish, do not cut the leaves, and then gently tear them into two halves by hand.

    Cut the cabbage from the dish, do not cut the leaves, and then gently tear them into two halves by hand.

  3. Home Cooking Recipe: Continue to cut a knife in the roots of every half of the cabbage, this time without tearing, the reason is to look down

    Continue to cut a knife in the roots of every half of the cabbage, this time without tearing, the reason is to look down

  4. Home Cooking Recipe: The cabbage is soaked in water and put in the basin for later use.

    The cabbage is soaked in water and put in the basin for later use.

  5. Home Cooking Recipe: Peel off each leafy cabbage and sprinkle with a little salt (not much, a thin layer can be used)

    Peel off each leafy cabbage and sprinkle with a little salt (not much, a thin layer can be used)

  6. Home Cooking Recipe: The salted cabbages are placed in a large bowl and turned every 30 minutes. The bottom of the cabbage is turned over and marinated for two hours. There is a lot of salt water at the bottom of the basin. This time is used to prepare the hot sauce.

    The salted cabbages are placed in a large bowl and turned every 30 minutes. The bottom of the cabbage is turned over and marinated for two hours. There is a lot of salt water at the bottom of the basin. This time is used to prepare the hot sauce.

  7. Home Cooking Recipe: Pour 500ml of cold water into the pot, put two tablespoons of glutinous rice flour, stir evenly, and simmer for 5-10 minutes.

    Pour 500ml of cold water into the pot, put two tablespoons of glutinous rice flour, stir evenly, and simmer for 5-10 minutes.

  8. Home Cooking Recipe: Cook into a translucent, close the fire after a certain consistency, add 2 tablespoons of sugar to stir, let cool.

    Cook into a translucent, close the fire after a certain consistency, add 2 tablespoons of sugar to stir, let cool.

  9. Home Cooking Recipe: White radish and carrot shredded, green onions and chives chopped

    White radish and carrot shredded, green onions and chives chopped

  10. Home Cooking Recipe: Garlic, onion, and ginger are put into a food cooking machine and made into mud, which is made into onion and garlic. You can use a knife without a machine.

    Garlic, onion, and ginger are put into a food cooking machine and made into mud, which is made into onion and garlic. You can use a knife without a machine.

  11. Home Cooking Recipe: Cool glutinous rice paste with onion and garlic

    Cool glutinous rice paste with onion and garlic

  12. Home Cooking Recipe: Add fish sauce and shrimp paste

    Add fish sauce and shrimp paste

  13. Home Cooking Recipe: Shrimp paste picture

    Shrimp paste picture

  14. Home Cooking Recipe: Add the chili powder in step 12, mix well and pour in the chopped vegetables (white radish, carrot, onion, leeks) and mix well.

    Add the chili powder in step 12, mix well and pour in the chopped vegetables (white radish, carrot, onion, leeks) and mix well.

  15. Home Cooking Recipe: The dehydrated cabbage is washed away with salt and the water is dried.

    The dehydrated cabbage is washed away with salt and the water is dried.

  16. Home Cooking Recipe: The third step is coming, tearing halfway from the knife edge~

    The third step is coming, tearing halfway from the knife edge~

  17. Home Cooking Recipe: Step 14 of the vegetable hot sauce on each leaf cabbage

    Step 14 of the vegetable hot sauce on each leaf cabbage

  18. Home Cooking Recipe: The cabbage with the sauce is folded in half and tightened. Neatly placed in a water-free and oil-free crisper, each cabbage must be squeezed tightly, leaving no gaps in the middle to prevent too much air from entering.

    The cabbage with the sauce is folded in half and tightened. Neatly placed in a water-free and oil-free crisper, each cabbage must be squeezed tightly, leaving no gaps in the middle to prevent too much air from entering.

  19. Home Cooking Recipe: Place it in a cool place for one day, then put it in the refrigerator for chronic fermentation the next day.

    Place it in a cool place for one day, then put it in the refrigerator for chronic fermentation the next day.

  20. Home Cooking Recipe: You can eat it on the third day. When you get it from the box, you need to use clean and dry chopsticks. When you eat it, you can cut it and eat it in three months.

    You can eat it on the third day. When you get it from the box, you need to use clean and dry chopsticks. When you eat it, you can cut it and eat it in three months.

Tips:

The finished product can be processed into kimchi cake, kimchi fried rice, kimchi soup, etc.


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