Kimchi
1.
Vegetables: Chinese cabbage, radish, onion, chives, leeks (too much swelling...(^_^)
2.
Remember to chop apples and pears into puree. If the knife doesn't work well, just use the beater.
3.
Ginger, garlic.
4.
Selected white sugar.
5.
Fish sauce, shrimp paste, chili powder.
6.
Chop the ginger and garlic into puree, use a double knife to make it faster and more evenly, chop the chives and leeks into small pieces
7.
Cut the radishes into strips and soak them in salt water for 30 minutes to make them less choking and softer.
8.
Apples and Sydney are mashed, and there are onions. When it is said that the onion made me snot and tears, sad reminder····<(︶︿︶)
9.
Chinese cabbage is all four. Use 80 grams of salt to dissolve in cold water, and then use 70 grams to wipe the roots of the Chinese cabbage. Press the cabbage with a heavy object to fully soak the cabbage. Leave it for ten hours. When the time is up Rinse it with cold boiling water, take it to dry and let it stand for 1 hour, hoid it, or use a ceramic pot, it's healthy and green, and plastic can't hurt it, dear.
10.
Start seasoning, radish, Sydney, apple, onion, those are poured in in turn, chives and leeks are added at the end, then the flavor is fresher, put 6 spoons of chili powder (which spoon is in the picture), 3 spoons of sugar, and 4 fish sauce. Spoon, two spoons of hoisin sauce, add a little salt, and then grab it with disposable gloves. At this time, you can smell the kimchi. Brilliant in the···└(^o^)┘(Finished Seasoning)
11.
The next step is to evenly spread the adjusted sauce on the marinated kimchi. Take the kimchi out of the salt water and pour it quickly, wash it with cold boiling water, let it sit for an hour, and then wipe it piece by piece. Just fold it in half and hold it down.
12.
After everything is set up, put it in a pollution-free jar that I have chosen, tightly cover and seal it, put it at room temperature for fermentation, and ferment for 24 hours in summer and 48 hours in winter. Then put it in the refrigerator and ferment for 10 days. (The longer it is left, the more sour it is)
13.
10 days later... Hee hee so fast, soaking in a lot of water, at this time, I have the urge to want kimchi soup, sour and delicious\(^o^)/
14.
The kimchi on the table tastes great (the authentic is similar to what a Korean restaurant makes) Friends, hoid live.
15.
The sour and slightly spicy kimchi soup is delicious. My cousin said it is delicious and helps digestion. ^_^o~ Work hard
Tips:
1. Remember to wear gloves when mixing kimchi, not only for hygiene, but also because the chili powder is very spicy. Don't find me if your hands hurt.
2. The container and chopsticks used to make kimchi must be clean and free of raw water. When washing vegetables, wash them with cold boiled water, and then drain the water thoroughly.
3. The sealing performance of the box containing kimchi must be good, otherwise the taste of kimchi will be very strong, which will cause peculiar smell in the refrigerator.
