Experience in making pickles

In Korea, there are almost no women who can't cook kimchi. Jin Xiuzhen almost fell in love with this kind of red pepper after watching his mother make kimchi since childhood. Therefore, when she was in college, she deliberately chose the major of food preparation and systematically studied Korean food culture.

Pickle is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. Not only is it delicious and refreshing, but it also has a aftertaste in hot and sour, which is rich in nutrition.

First, the washed vegetables are marinated with salt water, which takes 4 hours to make the water in the vegetables seep out and the salt seep into them to obtain a salty taste. This is also to use the antiseptic effect of salt to inhibit the reproduction of harmful bacteria and maintain the quality of vegetables. When it is soft, take it out, wash it with clear water and control the water for more than an hour. Cut the radish into thin strips, cut the onion into strips, put them in a pot, then add sugar, refined salt, sesame, pepper powder, garlic paste and fish sauce in turn, stir them into a muddy seasoning, spread them evenly on the vegetable leaves, spread them layer by layer, then put them in a jar and take them out in a few days. There is no regulation and proportion of salting time and seasoning of salt water, depending on your own tastes and hobbies.

With a pickle and a feeling, Korean young people and domestic and foreign tourists opened a unique food culture research institute. As long as you talk about Korean traditional food culture, you will talk endlessly, like a few treasures. From the history and nutrition of traditional diet to the production methods and processes, it is designed to be simple and interesting, so that learners can understand history, master skills and taste local customs in vivid situations. Jin Xiuzhen deserves to be the inheritor of Korean traditional food culture.