Kimchi can be said to be the soul of Korean cuisine. Every year in November, every household in Korea will make a year of kimchi, and it is almost impossible to eat three meals a day. South Korean Uncle Ted tells you that delicious kimchi, you should use squid soup, add fish sauce, shrimp paste, chili powder, glutinous rice porridge and other ingredients, wait patiently for 3 months, in order to the most delicious moment.
Take a whole Chinese cabbage, cut off the roots first, then erect it, cut the cross knife from the root, cut into the middle of the cabbage, and then cut the cabbage into four pieces;
Cabbage should be first impregnated with salt water. We adjust a salt water according to the ratio of water and salt 10..1, soak the whole cabbage into salt water, then pour it out, then open the cabbage leaves and layer the Shanghai salt.
Then put the cabbage back into the salt water, press a stone, soak for about eight hours, pay attention to observe the change of cabbage from time to time, completely soft and collapsed, you can fish out, if it is too long, it will be salty;
Next, make a sauce for pickling; first make a squid soup. Put 10 grams of kelp, 50 grams of dried shrimp, 50 grams of dried squid into a gauze bag, put it into 1000 ml of water, boil it on a large fire, then turn to medium heat, cook for another ten minutes, turn off the fire, and bring the soup to the soup. Come out and let it cool.
Then take the cold squid soup, add silver fish fish sauce, squid, shrimp paste, chili powder, stir well; then add chopped garlic, ginger, porridge porridge in advance, continue to stir;
Finally, add cress section, radish leaf, shallot section, white radish, mix well and seal, put it into the refrigerator and wake up for 6-8 hours, so that the flavor of various seasonings and ingredients are fully integrated;
After the sauce is awakened, remove the softened cabbage from the salt water, wash it, drain it; then spread the sauce evenly on the inside and outside of each cabbage leaf;
After the whole cabbage is wrapped in the sauce, put it in a sealed container and store it in cold storage. Do not open the lid in the middle to prevent damage to the kimchi fermentation; after pickling for one month, the kimchi can be eaten. When kimchi is best eaten, it is marinated for 3 months; the healthiest time is from the fourth week to the eighth week;