Excuse me, does anyone know how to make kimchi?

Chinese cabbage kimchi is a traditional Korean kimchi. Pepper noodles, onions, garlic and sauce are mixed on radish strips, sandwiched between pickled Chinese cabbage leaves, and then fermented in a jar.

material

5 Chinese cabbages (15Kg), 2.5 radishes, 1 bundle (300g), mustard 1/2 bundle (500g), onion 1/2 bundle (200g), and onion/kloc-0. 2 heads of ginger (50g), shrimp paste 1/2 cups (120g), yellow croaker paste 1/2 cups (100g), salt and sugar.

* Saline water: salt 1.5Kg, water 7L.

working methods

1) Rooted Chinese cabbage. Marinate with 9% salt water, and when put into a vat or container, make the cut side marinate neatly. Press with a heavy object to completely immerse it in salt water.

2) Wash the sauerkraut, put it into a chopping board or a big basket to remove water, cut the big one in half and remove the roots.

3) After the Chili noodles in the radish strips are dyed red, add celery, mustard, shallots, onions, garlic, ginger and sauce to taste. If it is not enough, adjust it with salt and sugar, then add clams and raw shrimps and mix well.

4) Put the stuffing in a big bowl and put it in the middle of sauerkraut leaves, wrap it in big leaves and put it in the jar. Put the leaves outside the sauerkraut on the jar and press the clean stone. When the soup is not enough, boil the water and season with salt or sauce.

5) After 3 weeks, wait for the taste to soak.

Radish slices and pickles

Slice according to the name of radish and cabbage. Add onion, garlic and ginger to the pickled radish slices and cabbage slices, and then add seasonings such as pepper noodles and salt water. Finally, when eating, add cress.

* Carrots contain various digestive enzymes, amylases that decompose starch, prion enzymes that decompose protein, and lipases that decompose fat.

material

500 grams of radish, 300 grams of Chinese cabbage meat, 4 tablespoons of salt, 30 grams of white onion, 20 grams of garlic, 2 red peppers, 2 tablespoons of pepper noodles, 4 tablespoons of sugar 1 tablespoon, salt, water 15 liters and 50 grams of cress.

working methods

1) Wash the radish and cut it into 3×2.5×0.4cm pieces.

2) Cut the white pulp of Chinese cabbage into two halves, cut into 3cm pieces, mix with radish slices and marinate with salt.

3) Cut the white onion into 3cm long shreds, and shred the garlic and Jiang Ye.

4) It is also good to divide the red pepper in half and cut it into 3cm-sized shreds or cut it short.

5) Add the prepared seasoning into the pickled radish and cabbage, mix well and put it into the jar.

6) Make 4% salt water in the mixed tableware, put the salt and pepper bread into the cloth, make the salt water turn red, and pour it into the jar.

7) Cut the Oenanthe javanica into 3cm pieces and put them in when the pickles are tasty. Taste it and put it in the refrigerator.

Pickled vegetables

Sauce pickle is a kind of high-grade pickle made of radish, celery, onion, garlic, chestnuts, pears, peppers, mushrooms, tremella and pine nuts marinated in soy sauce. , and put it in soy sauce soup.

Kimchi was made in the imperial palace or aristocratic family in the Korean era.

* Kimchi is the main non-staple food. In winter when vegetables are scarce, it is an excellent food, which can not only supplement vitamins A, B and C, but also serve as fermented food for lactic acid bacteria.

material

1 kg of Chinese cabbage pulp, 500g of radish, 2 cups of soy sauce, 1 pear, 5 chestnuts, 1 tablespoon of pine nuts, 50 cress, 4 tremella, 2 shiitake mushrooms, 3g of shredded pepper, 30g of white onion, 20g of garlic,/kloc-

working methods

1) Cut the Chinese cabbage in half and cut it into 3cm wide.

2) Cut the radish into pieces of 3×2.5×0.4cm, and marinate it with Chinese cabbage in soy sauce. Marinate while stirring.

3) Peel the pear and cut it into the same size as the radish, peel the chestnut and cut it into flat pieces, remove the triangular cap from the pine nut, and shred the pepper and cut it into 3cm.

4) Cut Oenanthe javanica into 3cm pieces.

5) Cut the mushrooms into ginkgo leaves and soak the tremella in Kamikiri silk.

6) Chop the white onion into 3cm long shreds, and shred the garlic and Jiang Ye.

7) Mix radish and cabbage marinated in soy sauce with other seasonings, put them in a jar, add water with the amount of soy sauce, season them with white sugar, and pour them into the soup.

Salted vegetables

Autumn-dried radish strips are mixed with Chinese cabbage leaves, pickles and pickles are mixed with spices such as Chili noodles, glutinous rice paste and sauce.

* Chinese cabbage leaves are rich in vitamin C and calcium, and rich in cellulose, which is effective for constipation.

material

500g dried radish strips, Chinese cabbage leaves 1Kg, 500g pepper leaves, 2 cups malt yeast, 2 cups glutinous rice paste, 2 cups pepper noodles and onion. Cup,

Garlic? Cup, 2 cups of fish in sauce, 3 tablespoons of whole sesame seeds.

working methods

1) Dry radish strips and pepper leaves are soaked in warm water.

2) Marinate the cabbage with salt water, dry it, and wash it with hot water.

3) Pour water into malt yeast powder, put it on a sieve, and put glutinous rice flour into the screened malt yeast powder to make paste.

4) Put the glutinous rice paste into dried radish strips, pepper leaves and Chinese cabbage, mix in pepper noodles, onions, garlic and soy sauce fish, and sprinkle with sesame seeds.

Burdock pickle: Burdock is boiled in rice washing water and mixed with soy sauce, fish, onion, garlic, Chili noodles and whole sesame seeds.

* The flavor of the sauce shad is due to the composition of amino acids. The sauce shad is characterized by its rich mustard and easy digestion.

* Chili noodles are rich in vitamin A, which is the form of carotene, the parent of vitamin A. Pepper seeds contain a lot of fat, so when you pound peppers, you'd better pound them together.

Material (burdock pickle)

Burdock 1Kg, onion 200g, garlic 120g, ginger 30g, shad 1 cup, salt, whole sesame 2 tbsps, pepper noodles 1 cup, glutinous rice paste 1/2 cup.

working methods

1) Peel the burdock and cut it into 5cm, or cut it with a pencil sharpener and cook it in rice washing water.

2) Put the sauce shad juice into the sticky rice paste, and mix the Chili noodles, garlic and ginger to make Chili sauce.

3) Cut the shallots into 4cm long.

4) Add shallots to the beef sauce, mix in Chili sauce and sprinkle with sesame seeds.

Pickling with bean leaves: Pickling with bean leaves that turn yellow in autumn with salt water, and then pickling with sauce shad, onion, garlic, ginger, Chili noodles and soy sauce.

Material (bean leaf pickle)

Bean leaf 100 slice, mud carp in sauce12 cup, garlic 80g, pepper noodles13 cup, ginger 10g, soy sauce and salt.

working methods

1) Put the red bean leaves in a jar and soak them in salt water with 10 cup of water and 1/2 cup of salt for 15 days or about 20 days to make them dye beautiful colors.

2) Wash the fermented bean leaves, remove water from each piece and tie several pieces together.

3) Boil the mud carp juice, dip the bean leaves in the mixed liquid of onion, ginger, Chili noodles and soy sauce, and put them in the tank neatly for stewing. If you put onions in the seasoning, the kimchi will rot.

Leek pickles: leek pickles are characterized by not putting onions and garlic, but mashed ginger and Chili noodles and mixed catfish.

Materials (leeks and pickles)

1Kg leek, 1 cup Chili noodles, 30g ginger, 80g garlic, 1 cup shad sauce, 1 tablespoon sugar.

working methods

1) Wash leeks and cut them in half.

2) Sprinkle shad soup with sauce on leek.

3) After the leek is marinated, pour out the sauce and fish sauce.

4) Add Chili noodles, ginger and white sugar as seasonings into the poured sauce shad juice, and mix the leeks and put them into the jar.

Pickle with bitter herbs: Pickle made by pickling bitter herbs with salt water to remove bitterness, and then mixing with shad sauce, Chili noodles, garlic, onion, ginger, whole sesame seeds and white sugar for fermentation.

Oyster radish: cut radish into pieces, mix with Chili noodles, garlic, ginger, onion, cress and salt, and add oyster radish pickle.

Pickled pickles of Shishan mustard tuber: pickled Shishan mustard tuber with salt water, washed, mixed with shad sauce, shrimp sauce, garlic, ginger, onion, Chili noodles, glutinous rice and coriander porridge, and coated with seasoning layer by layer.

Materials (Bitter potherb pickle)

2 kg of bitter vegetables, 2 onions, 5 chestnuts, 4 garlic (30g), 2 ginger (30g), 1 cup of fish sauce, 200g of salt, 2 cups of Chili noodles (160g), 1 tablespoon of sugar, 1 tablespoon of whole sesame.

working methods

1) Pick a bitter vegetable with thick leaves and tender leaves, remove dead leaves and roots, and wash it.

2) Wash a cup of salt with 10 cup of rice washing water, press the bitter wild vegetables with stones to prevent them from floating, and leave them for a week. Wash the pickled bitter vegetables and put them in a basket to remove water.

3) Pour in the same amount of water as the sauce shad and put it on a sieve to make a clear sauce soup.

4) Shred onion and mash garlic and ginger.

5) Put the Chili noodles into the mud fish sauce soup. When the Chili noodles rise, add garlic, ginger, sugar and whole sesame seeds and mix well to make a thick seasoning. Then add bitter wild vegetables, onions and chestnuts, mix well and put them into the jar for seasoning.

* Bitter wild vegetables are pickles with the unique flavor of whole fruit, especially whole fruit. Slightly bitter taste and aroma are good. Fermented green peppers will smell better when put in.

Material (oyster radish block)

5 radishes, 300g of oyster, 20g of onion100g of water celery, 5 cups of Chili noodles 1.5, 30g of garlic, 20g of ginger, and 2 cups of shrimp paste soup1.

6 tablespoons of salt, 4 tablespoons of sugar, and a small amount of shredded pepper.

working methods

1) Cut the radish into 3×2× 1.5cm and dye it red with pepper noodles.

2) Mash ginger, onion and garlic, and cut Oenanthe javanica into 3cm pieces.

3) After the oyster is shelled, wash it with salt water.

4) Add garlic, ginger, onion and cress into radish, then add oyster, sugar and shredded pepper, and season with shrimp sauce soup and salt.

Materials (Shishan mustard tuber)

Shishan mustard 1 bundle, salt 100g, water 1L (liter), glutinous rice porridge 1 cup, 50g dried Chili, 40g Chili noodles, fish flavor 1/2 cups, shrimp paste1/.

Seasoning: fried sesame, shredded pepper, onion, carrot and chestnut.

working methods

1) Picking fresh mustard, soaking in 100 L water, soaking in 100g bittern, curing for1-2h, taking out and draining.

2) Mix the fish sauce with the shrimp sauce.

3) Grind garlic, ginger, onion and dried chili, mix with glutinous rice flour and cook into porridge.

4) Mix other materials except mustard as seasoning.

5) When pickling, grab a thick seasoning and put it on it. Fold the big one in half and then marinate the small one.

6) Mix the fried sesame seeds with seasoning, shredded pepper, onion, carrot or chestnut slices.

Eggplant kimchi: blanch the whole eggplant, draw stripes on the eggplant, add seasonings such as onion, garlic and shredded pepper, then cook soup with soy sauce and eat kimchi.

* Eggplant is mainly composed of sugar and contains more minerals such as calcium and iron.

Materials (eggplant and pickles)

Eggplant, soy sauce

* Seasoning: salt, onion, garlic, shredded pepper.

working methods

1) put the whole eggplant in a pot, soak it for a while, air it for a day, and cut it like a radish pickle.

2) Put the onion, garlic and shredded pepper in and cook.

3) Cook soup with soy sauce.

4) Marinate until late autumn. When you want to eat it in winter, boil the miso soup and pour it out when it is cold. Repeat this three times to prevent deterioration. Eggplant in autumn is sweeter and more delicious.

Pickling chives: Marinate with pickled chives mixed with rice flour paste, pickled shad, garlic, ginger and Chili powder, and eat after taste.

Materials (pickled with onion)

3Kg shallots, 1 cup rice paste, sauce? 2 cups of fish, 2/3 cups of garlic paste, 1/3 cups of ginger paste, 1/2 cups of Chili noodles.

New Chili noodles 1/3 cups, onion 1 cup, red pepper 1/2 cups, salt.

working methods

1) Remove the roots from shallots, wash them, soak them in 3% salt water and take them out.

2) Shred onion and red pepper.

3) put rice paste and sauce? Fish, garlic, ginger and Chili noodles are mixed together.

4) Put the shallots into the prepared seasoning and stir well, then add the prepared onion and red pepper and stir together.

5) Put it into a jar and press it until the taste permeates.

Radish pickles: pickled radishes are mixed with seasonings and sauces and eaten after tasting.

Materials (radish and kimchi)

2Kg radish, 300g onion, 300g mustard, 50g onion, 4 tablespoons garlic paste, 2 tablespoons ginger paste, 1/2 cups shad in sauce,

1/2 cups shrimp paste, 1 cup Chili noodles, 2 tablespoons sugar, 3 tablespoons glutinous rice noodles (wet), 2 tablespoons salt.

working methods

1) Scrape the hair of the radish, remove the skin from the green part of the radish, wash it, marinate it with 1/2 cups of salt, and then rinse it with clear water.

2) When pickling radish, put the washed shallots and mustard together, remove and wash them, shred the white shallots, and mash the garlic and ginger.

3) Put 1 cup of water in the pot, pour in glutinous rice flour, cook the paste, add salt and cool.

4) Put the sauce and mud carp juice in a large bowl, first add the Chili noodles, then add the onion, garlic, ginger, shrimp paste and sugar, and stir the cooled glutinous rice paste to make a slightly thick seasoning.

5) Put the radish, shallots and mustard into the mixed seasoning and mix well, then roll up the two radishes, shallots and mustard and put them neatly in the jar.

It will smell in two weeks.