I like to eat sour, sweet and spicy Korean kimchi. I prefer to do it myself. I always want to buy Korean chili powder _( ́ཀ`" _) _ every time I buy it is 1kg big package. It’s already moldy when it’s not used up (the damn southern moisture puts the refrigerator and it’s easy to savour... so I fumbled and found a way to avoid Korean chili powder!! It’s easy to preserve Korean chili sauce and fresh red Chili instead of ~! Korean chili sauce is more practical than chili powder ~ usually can be used for cooking ~ I try to streamline the material, all materials can be bought in the supermarket ~ ~ looks slightly complicated, but it is actually very easy Just do a good job in the ~~ recipe is pickled cabbage, but it is also delicious to use this sauce to pickle white radish and the like~
It is difficult to pickle whole cabbages. I suggest that the novices still smash the big leaves outside and leave the core of the dolls. After rinsing, cut a leaf into two halves.
The core is cut into four lobes and rinsed with water.
Part of the fallen leaves, a layer of vegetable leaves sprinkle a little coarse salt, then put a layer of leaves, then sprinkle salt, repeat this action until all the leaves are processed. (At this point, pay attention to the part of the bottom layer, the leaves are mostly left on the top, because the leaves are easy to taste)
Pressing on a heavy object can accelerate the release of moisture. I use a night stain, if not, use a normal container.
Remember to use a normal container to press a heavy object on it~
I have been salted for four hours, and the water has already drowned the leaves.
Pick up a vegetable stalk, if the fold does not break, the basic is good ~ If the stalk is still very crisp, it is necessary to increase the time or add salt, do not crispy pickled kimchi, will lead to excessive water in the salting process, Affect the flavor.
The salted vegetables are washed twice in cool white, and it is necessary to taste the salty taste of the washed water.
Then drain and drain as much as possible.
We can make pickles while waiting for the draining process~
Add 10g of glutinous rice flour to 150ml of water, stir until no powder, heat it on low heat, and cook until thick paste.
After the paste is cool, add 2 tablespoons of Korean chili sauce and mix well.
White radish and apple peeled and diced (apple can not be peeled), peppers are seeded to core, garlic is peeled, ginger is sliced, and the whole onion portion of a whole onion is cut and washed.
Add the apple, white radish, ginger, garlic, onion, red pepper, and sugar to the blender to make the mud.
Pour the puree into the chili paste and mix well. At this time, it is recommended to taste once, to see if it is not salty enough and not enough sweet enough. If it is not enough, adjust it as soon as possible. Those who love fish sauce can add a spoonful of fish sauce.
Finally, add the shredded carrots and shallots, and the pickles will be finished~
Pour the pickled sauce directly into the drained cabbage and spread it by hand so that each cabbage leaf can be smeared with sauce~
Then add the kimchi into the sealed box, pay attention to the surface, try not to have the leaves of the vegetables exposed, and let the leaves of the vegetables soak in the sauce as much as possible.
Because the acid produced by the fermentation of lactic acid bacteria is anaerobic, it is necessary to take a sealed bag if the container is not sealed enough. The cooked kimchi is kept at room temperature for 24 hours, and then transferred to the refrigerator for more than 15 days to eat. At this time, the content of nitrite is greatly reduced, which is safer.
This is a kimchi that has been left at room temperature for 28 hours and has been soaked in the refrigerator for 15 days. When the temperature in Shenzhen is about 25 degrees, it is cooked when it is taken out~ It will not be sour~ It is very good~
1. Red pepper should choose red pepper, which is not too spicy, or red pickled pepper, be fresh, don't use Chaotian pepper. 2. Try not to open the lid frequently during the pickling process, which will affect the fermentation and will also affect the reduction of nitrite.