I like Korean kimchi most. The Northeasters like to call it "spicy cabbage". I started doing it from my parents. Beijing Wangjing also has a lot of places to sell kimchi, but I always feel the taste. Once I tasted the kimchi made by my friend's mother, I felt so delicious. So I immediately asked for the secret recipe. I went home and tried it many times. I also improved some recipes and finally made my most satisfying taste.
Cut the cabbage into the head of the dish, one minute and four petals, and the leaves are relatively complete after being torn by hand. Spread the salt evenly on each leaf, place it in a clean container without oil, cover it for 24 hours, then remove the water to remove it, and tear a little leaf to taste the salty, if the salt is more salty Rinse with water.
Use glutinous rice flour and a little water to heat into a glutinous rice paste. Pay attention to the low heat during the heating process and keep stirring, so as not to paste the pan. Then add the appropriate amount of chili powder to the glutinous rice paste according to your own taste. This step is to use the hot air to rush out the scent of the chili powder, and at the same time make the chili powder not thick and dry. If you do not want to buy glutinous rice flour, you can directly use the boiling water to brew the chili powder, but The kimchi made will be very watery. After the production is completed, add an appropriate amount of sugar according to your taste.
Cut apples, pears and ginger into pieces and peel the garlic.
Peeling garlic is a cumbersome process. Every time I use a knife to press the garlic, the skin will split and the process of peeling will be faster.
The apple, pear, ginger, and garlic cooking machine are made into mud, and added to the chili paste to make a sauce.
Add two simmered (Chinese soup spoon) Korean fish sauce to the chili sauce.
Add the right amount of shrimp paste to the sauce.
Rub the white radish.
Finally, the sauce is evenly spread on each leaf, and the cabbage is placed in the development container. One cabbage is layered according to the size of the container, and white radish and leeks are sprinkled on each layer of cabbage. The cling film or container lid is sealed and placed for 20 days to a month before it can be eaten. Studies have shown that the content of nitrite in pickled vegetables is reduced with the increase of curing time, and it is safe to eat from 20 days to one month. In addition, the preserved ingredients must be fresh, otherwise the nitrite content will increase.