Kimchi is a kind of dip product processed by wet fermentation, which is a kind of sour pickled vegetables. Kimchi is easy to make, low in cost, nutritious and hygienic, and delicious in flavor, which is good for storage. Every country has the habit of making kimchi. The kimchi tastes salty and sour, the taste is crisp and tender, the color is bright, the fragrance is tangy, the appetizer is refreshing, the wine is refreshed, the appetite is enhanced, and the digestion is helped. It’s almost a day, no problem learning. Reprinted from QQ space
Sichuan kimchi Material: 250 grams of white radish and carrot. Seasoning: wild pepper, salt, white sugar, white wine, aniseed, ginger, peppercorns, the right amount. Practice: 1. Wash the white radish and carrot separately, drain and cut into strips. 2, pour the middle of the altar into the cold water, then add wild pepper, salt, white sugar, white wine, aniseed, ginger, peppercorns, stir well. 3. Put the white radish strips and carrot sticks evenly into the altar, cover them, and marinate them for 2-3 days. Tip: The first time you make kimchi, you must use radish, which makes the kimchi juice sour, making it more kimchi flavor.
Korean kimchi Material: 300 grams of cabbage, 3 red peppers. Seasoning: minced garlic, cooking wine, Korean chili sauce, salt, white sugar, MSG, the right amount. Practice: 1. Wash the cabbage and cut into large pieces; wash the red pepper, remove the stalk and diced. 2. Add cabbage and salt to the pot, marinate for 10 minutes, rinse with cold water and drain. 3, the cabbage into the cabbage, red pepper pieces, minced garlic, cooking wine, Korean chili sauce, white sugar, MSG, mix well, cover and seal for 3 days. Tip: After washing cabbage and pepper, be sure to drain the water and put it in the altar. Otherwise, the kimchi water will be deteriorated and the fragrance will be lost.
Kimchi Material: One cabbage, one half pear and one apple. Seasoning: white wine, ginger, garlic, chili powder, the right amount. Practice: 1. Wash the cans and dry them; the cabbage is cut into two halves, and the salt is evenly spread on the surface. After being placed for one night, the water is squeezed out; the pears and apples are washed and cut into pieces. 2, put the apple, pear, ginger, garlic cloves into the crusher, add a little white wine, beat into a mud, remove and add the chili powder and mix well to make a spicy sauce. 3, the spicy sauce on the cabbage, sealed in a can, placed for 3-5 days. Tip: The cabbage is marinated for one night and then marinated for a crisper taste.
Traditional kimchi Material: half a cabbage, one radish, carrot and cucumber. Seasoning: salt, white wine, peppercorns, white sugar, the right amount. Practice: 1, cabbage, carrots, water radish, cucumber washed, cut into pieces. 2, wash and dry the jar, add the peppercorns, salt, white sugar, pour the appropriate amount of cold water, stir well, add the cut vegetables, add a little white wine, seal, place for 3-5 days . Tip: You can also add other vegetables according to your taste, good cauliflower.
Bubble mustard material: 5000 grams of mustard. Seasoning: salt, brown sugar, dried red pepper, white fungus, aniseed, grass fruit, pepper, pepper powder, sand ginger, and grass. Practice: 1, mustard greens to the old stems, dead leaves, washed, sun dried to 80% dry. 2, take clean gauze, wrapped in white fungus, aniseed, grass fruit, pepper, pepper powder, sand ginger, row grass, made into a spice package. 3, layer one layer into the mustard, salt layer by layer, and pressed with heavy objects, pickled for 1 day, remove and drain. 4, the original altar washed into the mustard, pour the right amount of water, then add salt, brown sugar, dried red pepper and spices, compacted and covered with a lid. 5. Pour the water on the edge of the altar and soak for 2 days. 6. Take out the appropriate amount of marinated mustard and cut into sections. Tip: The deeper the color of mustard, the bitter the taste. Therefore, if you don't like bitterness, you can use light-colored colza to make kimchi.
Salt and pepper kimchi Material: 500 grams of cabbage. Seasoning: salt, pepper powder, the right amount. Practice: 1, cabbage to roots, old leaves, cut into four petals, washed. 2. Boil the cabbage with boiling water until it is soft and transparent. When the dish is milky white, remove and drain. 3. Put the processed cabbage in layers on the layer and sprinkle salt and pepper powder on each layer of cabbage. 4, pour the right amount of water into the altar, so that the surface of the water has not been over 10 cm of the noodles pressed on the heavy objects, brewing for 10 days. 5. Take a proper amount of marinated cabbage and cut into pieces. Tip: Don't lick the cabbage to keep it crisp.
Cucumber kimchi Material: 1 cucumber, 100 grams of chives. Seasoning: ginger, minced garlic, pear juice, glutinous rice flour, shrimp paste, salt, coarse salt, chili powder, the right amount. Practice: 1. Wash the cucumber, cut into 6 cm sections, put a cross knife on one end, put it into a bowl, sprinkle with coarse salt, marinate for 1 hour, rinse with water, and squeeze out excess water. 2, wash the leek, cut into segments of about 1 cm. 3, take a small bowl, add glutinous rice flour, cold water, stir into a glutinous rice paste. 4, the wok is hot, pour the glutinous rice paste, stir until thick. 5, take a large bowl, add leek, chili powder, shrimp paste, salt, pear juice, minced garlic, ginger, glutinous rice paste, mix well into kimchi stuffing. 6. Stir the kimchi stuffing into the cross-knife at the top of the cucumber. It can also be sealed and placed in the outdoor fermentation before consumption. Tip: Extrusion of excess water from the cucumber can make the cucumber more crisp.
Radish kimchi Material: 2000 grams of radish, mustard, shallot 300 grams each. Seasoning: salt, glutinous rice flour, salt, garlic, ginger, sauce squid sauce, shrimp paste, white sugar, chili powder, the right amount. Practice: 1, radish peeled and washed, marinated with salt water, remove, rinse and drain. 2, the shallots are washed and shredded; the mustard is washed, marinated in brine, taken out, rinsed and drained. 3, pour the right amount of water into the pot, add glutinous rice flour, knead into a paste, season with salt, remove and let cool, into a glutinous rice paste. 4, the pot into the glutinous rice paste, sauce squid juice, chili powder, garlic, ginger, shrimp paste and white sugar, tune into a slightly thick, into a marinade. 5, put the radish block, scallions, mustard, marinade, mix well and marinate until the taste, take the appropriate amount of pickled radish mustard plate. Tip: radish kimchi can put more white sugar to remove the spicy taste of raw radish.
Eggplant kimchi Material: 500 grams of eggplant, 200 grams of carrots, 30 grams of water celery. Seasoning: the concentration of 60% salt, onion, glutinous rice flour, chili powder, fish sauce, minced garlic, ginger, white sugar, the right amount. Practice: 1. Wash the eggplant, cut the thick slices first, then cut the knife from the middle piece, but do not cut it, make the eggplant clip, soak it in salt water until it tastes, and take out the squeezed water. 2, carrots washed, peeled and shredded; water celery washed, cut into sections, drained. 3, put the glutinous rice flour in the pot, add the right amount of water, boil the paste into a small fire, let cool. 4, put carrot, chili powder, fish sauce, minced garlic, ginger, white sugar and glutinous rice paste in the pot, stir well, then add water celery section, onion section, and turn into a filling. 5. Stuff the stuffing into the eggplant clip, and apply the remaining stuffing to the surface of the eggplant clip, put it into the eggplant to soften it, then take the appropriate amount of eggplant to serve. Tip: After the eggplant is soaked in salt water, it should be squeezed out of black water, which not only can avoid affecting the color of the whole dish, but also has a smoother taste.
Shallot kimchi Material: 3000 grams of shallot, 500 grams of onion, 300 grams of red pepper. Seasoning: 3% concentration of salt water, sauce squid juice, sticky rice flour, minced garlic, ginger, chili powder, the right amount. Practice: 1. Remove the shallots from the roots, wash them, soak them in salt water with a concentration of 3% for 10 minutes, remove and drain; wash the onions with onions; remove the red peppers and wash the shreds. 2, put sticky rice flour in the pot, add a small amount of water, tune into a paste, add squid juice, minced garlic, ginger, chili powder, stir well, into a marinade. 3, take another pot, add scallion, marinade, mix well, add onion, red pepper, stir well, all into the altar, press on the heavy, pickled to taste. 4, take a proper amount of pickled shallots, cut into sections, put in the marinated onion, red pepper, mix well. Tip: You can pour sesame oil before eating, and the aroma is more intense.
Vinegar, cabbage, carrots Material: 4 leaves of cabbage, 1 carrot. Seasoning: salt, white sugar, vinegar essence, peppercorns, dried red pepper section, ginger silk, the right amount. Practice: 1. Wash the cabbage leaves, cut into pieces, and cook; carrots are peeled, washed, sliced, and cooked. 2, take the cooked vegetables, drain, let cool, put into a large pot, add ginger, dried red pepper section, peppercorns, salt, white sugar, vinegar and mix well, marinate for about 2 hours, ie Edible. Tip: Do not like to eat spicy, you can use whole dry red pepper, no chili powder.
Perilla kimchi Material: 600 grams of perilla leaves, 1 apple, 50 grams of leeks. Seasoning: salt, shrimp paste, red pepper, garlic seedlings, ginger, chili powder, fish sauce, the right amount. Practice: 1. Wash and drain the basil leaves, add salt and marinate for 12 hours, wash and drain. 2, the apple is washed, peeled, pedicle, child, chopped; leek washed and minced. 3. Put salt, shrimp paste, red pepper, garlic seedlings, ginger, leeks, chili powder, fish sauce, apples, and mix well into marinade. 4, put the basil leaves, marinade, mix well, marinate for 3 days. 5. Take an appropriate amount of marinated perilla and serve. Tip: The end of the leek can also be replaced with ready-made bottled cauliflower.
Assorted kimchi ingredients: 250 grams of cabbage, garlic, onions, lettuce, cucumber, fresh red pepper, radish, and lentils. Seasoning: garlic, dried red pepper, peppercorns, ginger, salt, liquor, brown sugar, the right amount. Practice: 1, cabbage washed, cut into pieces; garlic washed and cut into sections; onion peeled cut petals; lettuce, radish peeled and cut. 2, cucumber washed, cut into sections; red pepper washed, go to the pedicle, the child; lentils go to both ends, cooked. 3, pour the water into the pot, add dried red pepper, peppercorns, ginger, brown sugar, white wine, garlic cloves, salt, boil over the fire, let out cool, into kimchi water. 4, disinfection of the altar, wash, dry with a cloth, pour into the kimchi water, put in the material, seal the mouth of the altar, pickled 7-10 days. 5, take a proper amount of pickled kimchi plate. Tip: Ginger should choose the old one, the aroma is more intense.
Chicory kimchi Material: 300 grams of cucumber, 20 grams of cooked sesame seeds. Seasoning: salt, sesame sauce, sugar water, soy sauce, water starch, chili powder, the right amount. Practice: 1, the cucumber to the head and tail, washed and cut into strips. 2, put sesame sauce, sugar water, soy sauce, water starch, chili powder in the pot, stir well into a sauce. 3, take another pot, add the cucumber strips, salt and mix well, marinate for 10 minutes, drain and drain. 4, wash the original pot, add the marinated cucumber, add the sauce, mix well, then sprinkle with cooked sesame. Tip: When picking a melon, the more the thorns are, the finer the better, and the more straight the cucumber is, the crisper it is.