Today, the bakers are talking about Korean kimchi. Baidu has no intention to find a beautiful woman. The beauty may be a Korean daughter-in-law. It inherits the crafts of her mother-in-law and makes an authentic Korean kimchi. This is a blog link for beauty. . . Interested can go and see, there are a lot of recipes inside, Rui baby's blog: http://blog.sina.com.cn/zhangrui830610 I will sort out a recipe. . .
Cabbage, the outermost stripped, from the buttocks, the knife in the middle down one and two halves.
Crude salt used to pickle cabbage
Coarse salt between leaves and leaves
After the coarse salt is sprinkled between the leaves of the cabbage, the water is poured into the pot. It is almost possible to drown the cabbage (if the salt is not put in a lot, you can pour some salt in the water), then marinate for 15 hours.
After 15 hours of salting in the salt water, the cabbage is not hard. After washing in the clear water, control the water...
This is the must-eat shrimp paste for making kimchi.
Large white radish cut into thin strips as shown
Silver carp (seasoning) Checked on the Internet, the domestic may be similar to fish sauce, so try to buy it.
Chili noodles (a treasure should be sold, supermarkets should also have, the difference in the specific taste is not clear, this chili noodles are made by the beautiful mother-in-law)
Stirred pear juice as shown
Amaranth and onion cut into the state of the figure
Mix shrimp paste, pear juice, ginger, garlic, chili noodles, leeks, shallots, and silver carp
The picture is the rice milled into powder~ (I don't know if there is any other place to sell, if not, you can use flour instead) Prepare a clean pot and add water, put the appropriate rice flour or flour to stir, until the boiling becomes paste Shape, then place the cooling for use
Pour the cooled rice paste into the mixture in step 12 and mix well.
Stir together and mix, then add the white radish that you just prepared and stir again...
Let's start to wipe the cabbage on the water after the control, from the outermost layer to the innermost layer. Don't be reluctant to use the seasoning....Because you have prepared enough powder of 3 cabbages~
After the seasonings are wiped, apply a layer on the top, which will make you better.
Here is a tip: After wiping the cabbage after the seasoning, it is best to cover the cabbage in the center with the outermost big leaves. The Korean elderly people do the kimchi. This is the cabbage that will be seasoned. It’s very big, it’s going out, so you have to use both hands to go to the middle together~~ Put it in the bucket and face it up~ Otherwise the juice will flow to the bottom of the bucket, so it’s not easy to taste! Good kimchi, normal After 2 days at room temperature, put it in the refrigerator and refrigerate~ (to facilitate fermentation)