Recipe: Authentic Korean kimchi (made with Korean girl)

Home Cooking Recipe: Authentic Korean kimchi (made with Korean girl)

Notes:

Always have dinner with Korean girls, sometimes with kimchi. As a food craving for Korean food, I finally made kimchi with her today. In fact, it was prepared from yesterday.

Ingredients:

Steps:

  1. Home Cooking Recipe: Washing the cabbage first, in fact, should be called cabbage, I don't know, anyway, it is the kind of Chinese cabbage. Wash directly outside, do not cut, do not peel. But the leaves that are really bad can't be thrown away.

    Washing the cabbage first, in fact, should be called cabbage, I don't know, anyway, it is the kind of Chinese cabbage. Wash directly outside, do not cut, do not peel. But the leaves that are really bad can't be thrown away.

  2. Home Cooking Recipe: Then cut the dish in half. Take a large basin, add water at room temperature, and add sea salt to melt it. The sister added salt in a ratio of ten to one. However, she said that it is not necessary to do this. It is almost so much. It doesn't matter if it is more. The ultimate goal is to soften the dishes. If it is too little, it will take a long time. Then put the dishes in, the water will drown the dishes. Put it there for about 12 hours, the specific time depends on the hard food. The dishes we bought in the UK were particularly hard and soaked for more than twenty hours.

    Then cut the dish in half. Take a large basin, add water at room temperature, and add sea salt to melt it. The sister added salt in a ratio of ten to one. However, she said that it is not necessary to do this. It is almost so much. It doesn't matter if it is more. The ultimate goal is to soften the dishes. If it is too little, it will take a long time. Then put the dishes in, the water will drown the dishes. Put it there for about 12 hours, the specific time depends on the hard food. The dishes we bought in the UK were particularly hard and soaked for more than twenty hours.

  3. Home Cooking Recipe: Then, when the food is soft, you can pour the water, squeeze the dish and water a little, and drain it on a grill or something.

    Then, when the food is soft, you can pour the water, squeeze the dish and water a little, and drain it on a grill or something.

  4. Home Cooking Recipe: Next, make a dish and sauce. Put the roots of the shallots, onions and a small white radish in boiling water for about ten minutes to discolor the water.

    Next, make a dish and sauce. Put the roots of the shallots, onions and a small white radish in boiling water for about ten minutes to discolor the water.

  5. Home Cooking Recipe: Take the water from the previous step, don't overdo it, add cold rice, add glutinous rice flour, stir it into a paste with a blender. Look at the thickness of the stick that is not enough to drop with a spoon after a spoonful. If you are not enough, add glutinous rice flour.

    Take the water from the previous step, don't overdo it, add cold rice, add glutinous rice flour, stir it into a paste with a blender. Look at the thickness of the stick that is not enough to drop with a spoon after a spoonful. If you are not enough, add glutinous rice flour.

  6. Home Cooking Recipe: Add all the garlic and ginger to an onion, a small white radish, and mix the apples into a puree. We use this white radish, which the UK can only buy, with less water than domestic ones.

    Add all the garlic and ginger to an onion, a small white radish, and mix the apples into a puree. We use this white radish, which the UK can only buy, with less water than domestic ones.

  7. Then add the rice paste to the mud of the previous step. The amount of rice paste depends on the amount of cabbage. Too much of the sauce is too much to use. The sister is added by feeling, and the result is just used up.

  8. Next, we added a large bottle of chili powder. We used the so-called Korean chili powder bought by this Chinese supermarket. It can be seen that the particles are relatively large. On the left side of the picture is the chili powder, and the two on the right are together.

  9. Then cut the remaining apple and cut the filaments. The larger one of the white radish and the two carrots are cut into thin filaments. Add to the mixture in the previous step and mix well. Add salt, fish sauce, soy sauce and sprite. The taste can be tasted, and what is not enough is added. The filaments are not visible in the picture, but the filaments are not very thin.

  10. The last thing is to put the sauce on the dish. Every layer of leaves should be wiped and massaged a little. The filament inside the Doxe sauce is in the middle of every two leaves.

  11. This is how it is done. Don't rush to cover it. First use the cling film to seal the surface of the cooked kimchi. Then cover the lid and put it in the refrigerator, otherwise it will quickly become sour. It’s all done now, about when you can eat, the sister said that this different person is different, like her father likes to eat after eating, because this time is not sour. So still look at personal taste, like acid, wait for a while.

Tips:

1. In fact, I didn't think about sending recipes when I was doing it, so I didn't take a few pictures. Let's take a look. 2. Regarding Haiyan, the sister said that her mother said that sea salt will be delicious, so it is recommended to use sea salt. 3. Sprite can add or not, but also to see the taste of a favorite. The sister said that there are people who add soy milk. 4. The apples in the sauce, the sister said that they actually have more pears at home, they can.


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