Korean kimchi is very popular among the people of the country. I am also tired of eating kimchi. The Koreans of the husbands are from snacks to big ones. Kimchi: 김치 pronunciation kim qi . "Kimchi" is a fermented food. It mainly contains lactic acid bacteria, and is also rich in minerals and minerals such as vitamins, calcium and phosphorus, and more than ten kinds of amino acids required by the human body. After soaking in food, kimchi can be served with rice, can be mixed with wine, easy to digest, and refreshing appetite. It can provide sufficient nutrition, prevent arteriosclerosis, lower cholesterol, eliminate excess fat and other diseases. Not much to introduce, Baidu. Nowadays, there are many recipes for kimchi. Most of them are not authentic enough. So I lived in a live broadcast some time ago and lived the process of doing kimchi. I have learned how to watch this live broadcast. Some friends said that watching the replay Card, let me quickly write down the kitchen, and the holiday of May Day is written down to everyone. This party is absolutely authentic. Many relatives in the family live in Korea. I have consulted the recipes that have been issued many times. At present, there are few Korean young people who will make kimchi, or South Korea’s Azu Ma (Dayu) will do it. The earliest traditional kimchi is placed in the jar. Now Koreans have developed kimchi refrigerators for storing kimchi. The appearance is like the domestic freezer. In fact, there are many Korean kimchi, not only the cabbages, radishes, and scallions, garlic moss, etc. that we often eat, combined with live broadcasts to see more detailed live broadcasts, search for the moon. I want to eat authentic Korean food, do it yourself! I will continue to write about Korean food, home cooking and baking. I welcome everyone to pay attention to my kitchen.
First of all, let's talk about the choice of cabbage, choose the picture as shown in the spring, I don't have much to look for on the Internet. This kind of cabbage is the most common in autumn and winter. If there is no such thing, you should use the larger cabbage to make kimchi.
The pickled cabbage is marinated in water, and the Chinese cabbage is cut in half. I don't have time to take pictures. The picture I found on the Internet can also cut four petals. The small four-petal container is more convenient. The salted salt is opened from the center of the heart of the cabbage to spread the salt. The position of the cabbage is scattered. After being sprinkled, put it into a large basin and melt the salt water into the basin. Press the heavy object to kill the water. This process is probably needed. About 12 hours
After the cabbage is marinated for one day, the cabbage is successfully marinated, and the excess salt is washed with running water, washed 2 to 3 times, squeezed out excess water, and placed in a container that can control the water to continue to control the water.
The following is the preparation of kimchi sauce. This step is the most important. Peel the garlic, ginger, apple and pear pieces into the cooking machine and beat them into mud.
Glutinous rice paste, glutinous rice flour into a small milk pot, stir while heating, and the translucent shape is cooked, put it aside. *Chili noodles must use kimchi pepper noodles ordinary, some ordinary can not make beautiful colors, and especially spicy. The white radish is rubbed into silk, leaving half a radish kimchi. Cut the onion and cut the onion into sections of 2 to 3 cm. spare
Prepare a large bowl, add radish, glutinous rice paste, garlic ginger, fish sauce, shrimp paste, onion, scallion, salt, and sugar, (try to taste sweet and salty taste) with gloves and mix evenly, (Placing an initial fermentation for about one hour) This fermentation step can also be omitted.
Prepare the cabbage, kimchi sauce, and put the cabbage into the pot. The leaves of the cabbage are opened layer by layer. The position of the kimchi root is wiped out, and the outermost leaves are wrapped into the box to squeeze out the air. The box is covered with 9 points and covered. Put it in the refrigerator for two weeks, the fermentation can be eaten successfully and there is still half a white radish we have not dealt with. Simply talk about the practice of radish kimchi, cut the radish, put salt to kill the water, about an hour or so, wash off the excess salt to control the water, mix in the kimchi sauce, eat after two weeks of fermentation
This is the kimchi made by my friends after watching the live broadcast. It seems that it is very appetizing. Although there are many kinds of materials, it is not difficult. The friends who love to eat quickly start to make authentic kimchi to eat! Fermented kimchi can also make a lot of kimchi food, kimchi cake, kimchi soup, fried rice cake, it is really appetizing food.
Kimchi paprika, shrimp paste, and fish sauce are available at some supermarkets and can also be purchased online. The amount of salt and sugar must be sweet and salty. The cabbage will also dilute the taste of the sauce. The cooked kimchi can be eaten within one to two days. It is best not to consume the fermentation process during the two weeks of fermentation. The nitrite will rise. After two weeks of fermentation, the nitrite will decrease and produce lactic acid bacteria that are beneficial to the body. This is a healthy taste!