If it weren't for the crazy love of Korean kimchi, I would definitely not study the kimchi production so much.This recipe is the result of my painstaking efforts after reading various tutorials~
Be sure to ensure that all the utensils in the following process are clean and free of oil throughout the process!
The cabbage is removed from the surface leaves, without going to the roots, washed and dried. The white radish is peeled and rooted and cut into squares of the same size.
The whole cabbage is cut into four petals, and the sea salt is applied to each layer of the cabbage. In particular, the cabbage should be smeared, and the cabbage leaves need not be excessively salted. (Be patiently layer by layer). After the salt is applied, place the cabbage in a basin large enough to be used.
Next, put the radish pieces together with the sea salt in a large enough pot, mix well, and try to get sea salt on every side of the radish block.
The salted cabbage and radish need to be marinated for 3 hours until the water is released.
After 3 hours, inject cold water into the cabbage pot and the radish pot. The amount of water has just disappeared. After mixing, cover the lid and soak for 12 hours.
Soak the brine with cabbage and radish every other day, rinse the cabbage and radish with water for at least 5 times. (In order to avoid the salty product, you can taste the salty and light taste.)
Place the washed cabbage and radish aside and drain the water, then prepare the marinated sauce.
Rinse the glutinous rice flour with cold water and stir it with a large fire until it forms a thick sticky rice paste and turn off the heat. The glutinous rice paste is allowed to cool.
Ginger shredded, garlic and garlic into a large bowl of clean and oil-free, then add the chili noodles and simmered shrimp skin and mix well.
Rub the apples, pears and carrots into a pot and mix well.
Add sugar and sesame and mix well. Pour in the fish sauce and glutinous rice paste and mix well for 30 minutes.
Mix the chives with a small portion and stir in the hot sauce pot. Start the final application of the hot sauce.
First of all, white cabbage must be smeared with spicy sauce on every layer of patience, especially the roots of cabbage. Put the white radish into the cabbage and use the remaining marinade, and mix well to ensure that the sauce is on every side.
Place the radish and cabbage in a sealed crisper. If there is any remaining sauce, pour it into the crisper and close the lid.
Place the kimchi box in a dark place and ferment at room temperature (2 days in autumn and winter, 1 day in spring and summer).
After fermentation at room temperature, it is placed in the freezer of the refrigerator for fermentation. After 20 days, you can safely eat it! Don't worry, don't open the cover halfway~
1 Regarding the curing time, some recipes can be eaten after 7 days of writing. But in fact, the nitrite concentration of kimchi is up to 100 mg / kg in 3-8 days, and the nitrite in the pickled 20-day kimchi almost completely disappears, so you can eat it completely! 2 onions, ginger, garlic can help reduce the content of nitrite, while apples, pears and carrots can help ferment and increase the flavor of kimchi. 3 It is recommended to use disposable gloves to prevent skin damage from peppers and sea salt and to be more hygienic. 4 When making the marinated sauce, it is best to pickle the seasoning according to [Ginger garlic → chili noodles → shrimp skin → apple, pear, carrot → white sugar, white sesame → fish sauce → glutinous rice paste]. Vegetables, do not leave it for too long. 5 sea salt is used in an amount of 1/10 of the weight of cabbage and radish. The amount of sea salt can be adjusted according to the weight of your own ingredients. 6 glutinous rice paste is used to increase the consistency of the sauce, help the sauce to adhere better to cabbage and radish, and contribute to the taste of the ingredients.