Kimchi

Name: Kimchi
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a tree Chinese cabbage; 1 apple; 1 pear; 100g Chili noodles; 50g Glutinous rice flour; 2 heads garlic; Some ginger; Some Refined salt

by Love promise

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

Kimchi, known as kosmo in ancient times, refers to vegetables that have been fermented to facilitate long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi.

The earliest collection of poems in our country, "The Book of Songs", contains the verse of "there is a house in the middle field, and there are melons in the battlefield. According to Han Xushen's "Shuowen Jiezi", "Porphyra radiata, sauerkraut is also". It is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as the ingredients. The main ingredient is lactic acid bacteria, and it is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids required by the human body. Korean kimchi has five flavors after eating. It can be served with rice and wine. It is easy to digest and refreshing the appetite. Because of South Korea’s geographical location, winters are cold and long, and there are no long fruits and vegetables, so Koreans use salt to pickle vegetables for the winter. In the 16th century, imported peppers were widely used for pickling kimchi. There are more than 200 kinds of Korean kimchi, and what I do is just one of them. All kinds of vegetables can be pickled, and even fruits, fish, meat, etc. can be pickled and made into various styles of kimchi. It can be said that there are many kinds of kimchi, which are magnificent, unique in flavor and unique, and arouse people's love.

It seems that there are many steps, but it is actually very simple. For everyone to see clearly, take a step-by-step record. "

Ingredients

Kimchi

1. Prepare the main ingredient: Chinese cabbage

2. Prepare seasonings: apples, pears, chili noodles, glutinous rice flour, garlic, ginger

3. Cut the Chinese cabbage lengthwise, rinse and drain (the one I bought is larger and only used half of it)

4. The cabbage is pickled with refined salt. There is no strict amount. The main thing is to pickle the water in the cabbage. I used about 10 spoons for this half. You can refer to it.

5. Finely chop ginger and garlic

6. Peel the pears and apples

7. Apple diced

8. Pear diced

9. Juice the pears and apples separately

10. Pour the glutinous rice flour into the milk pan

11. Add apple juice

12. Add pear juice

13. Bring to a boil on a low heat, and keep stirring in the middle. You can add an appropriate amount of water to prevent the pot from sticking.

14. When the juice and glutinous rice flour are fully fused to form a paste, let cool

15. After it cools down, add chili powder

16. Add, minced garlic

17. Add minced ginger

18. Stir it evenly into a chili paste, by this time you can already smell the kimchi faintly

19. The marinated cabbage is as dry as possible

20. Put on disposable gloves and spread the chili paste on the cabbage

21. It must be evenly opened one by one, and it must be wiped

22. Seal (this tree is too big, there is no suitable box at home, so I have to use a boiling pot)

23. After being refrigerated for 3 days, once opened, the aroma of kimchi overflowed. (Normal temperature is also available, depending on the local temperature)

24. Congee, fried meat, pancakes, fried rice...you can use delicious kimchi!

Tips:
1. Pickling cabbage with refined salt, the strict amount should be determined according to the size of the cabbage, mainly to pickle out the water of the cabbage.
2. When glutinous rice flour, apple juice, and pear juice are boiled, don't leave it, and keep stirring on a low fire to prevent the pot from getting stuck.
3. When refrigerating the refrigerator, it must be sealed, or the refrigerator will taste like kimchi!
4. Gloves must be brought, otherwise they are very harsh