Kimchi
1.
Cut the whole cabbage in half, and then evenly rub salt on each cabbage leaf, especially the stems. Spread the salt and place the cabbage in a clean basin, fill it with water in a crisper, press it on the cabbage, marinate for 6-8 hours, wash and drain the water. stand-by.
2.
Prepare the materials as shown in the picture: fish sauce, starch, salt, sugar, chili powder, shrimp paste, ginger, green onions, garlic, apples, oranges )
3.
Use such a small tool to fumble all the apples, ginger, and garlic. Of course, if you have a mixer at home, it will be much easier. If not, let's use the soil method, and the effect is the same.
4.
This is the frustrated fleece, the effect is not bad
5.
Cut the scallions into inch-long shreds and set aside (I should have bought carrots, but I forgot, this time I omitted them. If there are carrots, cut them into fine shreds)
6.
Put all the raw materials except cabbage in a clean basin, turn the starch into water starch, slowly pour it into the materials, mix all the materials evenly, and set aside. (Tips here: add salt, sugar, and chili powder in batches until it is moderately salty according to personal taste. In addition, the fish sauce also has saltiness, so you must not add too much salt at one time)
7.
Cut the drained cabbage into a suitable length (generally, the whole leaf is not cut in Korean TV dramas, but the cut here is to facilitate future eating)
8.
Put the cabbage into the sauce in batches and stir to make sure that each piece of cabbage is evenly coated with the kimchi sauce.
9.
Stir it to this level and it's almost the same
10.
Put it in a fresh-keeping box and put it in the refrigerator to keep it fresh. You can eat it in about 6 days.
Tips:
1. Salt, sugar, and chili powder must be put in batches according to personal taste, and the saltiness of the marinated cabbage must be taken into consideration. For example, if the marinated cabbage is too salty, the salt and fish sauce in the sauce must be reduced. Usage
2. From a health point of view, the nitrite content in kimchi will reach its peak on the 9th day, then gradually decrease, and will basically decompose after about a month. However, if the kimchi is marinated for too long, it will affect the taste. If you live, don't eat too much at once, health comes first.
