1. The necessary seasonings are apples, pears, carrots, sesame seeds, garlic (half head), leeks, ginger, shrimp skins, sugar, rain dew, Korean chili sauce, chili powder, and preferably a little white radish. I forgot to buy it. It does not affect the taste too much. You can purchase materials according to your needs.
2. Put the water in heavy salt and marinate the cabbage in it for a whole day until the cabbage is soft. It is best to press some heavy objects on the top. I filled two bags of water in a fresh-keeping bag and pressed them on it. It will soon soften.
3. Wash it with water and wring it dry for later use. Under normal circumstances, the seasoning can be added directly in this section, but I don't like to cut it after marinating, so I cut all of it. Of course, there is definitely a difference between cut and uncut kimchi. According to Koreans, uncut kimchi tastes better, so you can try it yourself;
4. I don't want to cut it after soaking, so I cut it all up! ! !
5. Shred the carrots and pickle them with salt for a while. If there are white radishes, this step is synchronized~~~
6. Apples, pears, garlic, and ginger are all made into a paste for use~~ It is said that the kimchi in each household in South Korea is different. Some use other fruits and spices. You can try it yourself. Cloves, plums, dried fish, etc.~~~~
7. Prepare some shrimp skins, put some water, and put it in the microwave oven for 3 minutes. You can make something similar to shrimp paste for freshness. Of course, sisters with good economic conditions can buy shrimp paste directly, and use fresh shrimp with salt and rouge. In fact, There is not much difference in taste, so I personally think it is more economical
8. Add fish sauce and Korean chili paste
9. All the ingredients are complete. I added a little more Sichuan chili. Because it is very spicy, I added a small amount. Actually, the amount of chili powder and chili sauce is not enough. Chili powder is added. Please pay attention to the thick kimchi chili powder when you buy it. I heard from the Korean aunt that it tastes better.
10. All the ingredients are evenly blended. The chili powder is seriously not enough, otherwise it will be a big piece of red. Everyone should pay attention to selling kimchi chili powder. You must buy Korean kimchi chili powder. Don't buy it from Sichuan, China and other places. It will be very spicy. You can also buy the Huhu brand chili powder in Qingdao. The Korean flavor is very red in color but not spicy. You can buy it on Taobao.
11. Then add the cut kimchi and stir to mix evenly
12. All mixing is complete! !
13. Pack it and leave it to ferment for one day at room temperature. Put it in the refrigerator at noon tomorrow, and you can eat it the day after tomorrow. The best fermentation temperature of kimchi is 0-25 degrees. You can adjust the time of putting it in the refrigerator according to your own experience. The longer it is left, the more delicious the kimchi will be. It can be used to make kimchi soup when it is sour later, copy pork belly, copy rice cake or something~~~~
14. As mentioned earlier, I am seriously not enough chili powder. I have added it online in the past two days. I put it in today. Hahaha, it's okay, it tastes good, and it can be eaten today! The finished product tastes great!
15. Use the existing kimchi to make other dishes~~~Kimchi rice cakes~~~ Very delicious, soft QQ, sour and spicy~
16. Korean kimchi cakes, sour, hot and spicy!
17. The kimchi and pork belly tastes great too!
