Kimchi~

Name: Kimchi~
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chinese cabbage; Some Thin chili noodles; Some apple; Some garlic; Some shallot; Some Chives; Some Sydney; Some ginger; Some crystal sugar; Some Fish sauce; Some Maltose syrup; Some Shochu; Some Refined salt

by Summer evening blossoming

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Korean kimchi is another name for Korean pickles or Korean pickles, and can also be called Korean pickles. Calling it "kimchi" is incorrect. Authentic "Kimchi" refers to a lactic acid bacteria fermented delicacy popular in some provinces, cities and regions in southwest China. The production process is obviously different from Korean pickles, and the emphasis is on the word "pao". Two kinds of cuisines should be distinguished. Kimchi is one of the most common dishes in Korea. It is spicy, and North Koreans usually use it with rice.
Fermented foods such as pickles (fermented spicy cabbage), hoisin sauce (marinated fish) for making Korean kimchi (19 photos), and fermented foods such as soybean paste (fermented soy products) have become Korea's most representative foods that also have rich nutritional value. Pickled mature kimchi contains about 100 million lactic acid bacteria per gram, up to four times the same weight of lactic acid. Korean kimchi. Lactic acid bacteria are not only good for the intestines, but also bring antibacterial properties to kimchi. When the SARS epidemic in Asia, South Korea survived. People think it is the role of kimchi, which has won super popularity throughout East Asia. Kimchi is also rich in vitamins A and C, calcium, phosphorus, iron and other inorganic substances, and the fiber in it can also help food and digestive enzymes to fuse well, improve digestion and absorption, and have a good effect on preventing constipation and colorectal cancer. . "

Kimchi~

1. Normally, we choose cabbage with firmness as the top grade, while making Korean kimchi is just the opposite. The outside green leaves are removed, and the inside leaves have deep walnut patterns (thick leaves), showing a charming goose yellow. You can't give up on cooking and choosing ingredients

2. It's more obvious after cutting. It's not very tight, but each leaf is thick enough to break into four petals, or you can roll it up and show me

3. If you want to have no hatred with cabbage, don't break all the seven meridians and eight meridians. Hold the cabbage from head to toe in the most comfortable position, yes, vertically. Spread evenly with coarse salt. The amount of salt for each cabbage is about 12 to 1 1/2. After ten hours... For the workshop version or the industrial version, it is soaked in warm salt water, which is suitable for large-scale processing. If you are at home To make 4 or 5 cabbage at a time, you can also refer to the salt water method, fast!

4. This chili powder is almost the fineness of chili noodles, fish sauce...

5. Rinse with water, then soak for one hour, repeat, pinch a little cabbage leaves to taste, there is a hint of salty taste, control dry

6. All utensils and hands must not be oily, otherwise the kimchi will deteriorate! ! ! Without garlic, leeks, and Sydney, it is difficult for you to tell others that you are making Korean kimchi. Pear-Sydney. Apples-yellow fleshy, crispy sweet apples are fine. Syrup-one part of water + one part of rock sugar + two parts of maltose syrup + two slices of ginger, boil and let cool

7. Green onions are white but not green, leeks are green but not white, ginger peeled

8. It's best to pinch the leeks into one-and-a-half inch pieces with your hands, and rub them with your hands. I didn't rub them for the sake of taking pictures later. Chop the green onion and ginger. When you have time, you should pound the juice out. Use a pounding garlic jar. If you are too lazy to pound, cut it finer than the picture

9. The garlic is directly pounded with a garlic squeezer, ginger and green onion

10. Apple and pear, half each, chopped

11. Thin chili noodles, about 30 grams

12. Mix all the ingredients, add 10 grams of fish sauce (with a lot of salt), 30-50 grams of shochu, and 2.5 grams of refined salt, mix well and let stand for a while, then stir evenly, you can kill the chicken O(∩_∩)O ~

13. Finally, gently roll up, master the strength, don’t squeeze out all the juice, roll up and wipe the material at the same time

14. LOCK SEAL BOX

15. Put it in the refrigerator (no more than 5 degrees Celsius is appropriate), eat after two weeks, the best effect in one month, not more than three months