Kimchi

Name: Kimchi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2s Chinese cabbage; 1 piece pear; 1 piece apple; 8 taels Bright red pepper; 1 piece onion; 3 heads garlic; 1 piece ginger; Some Chili noodles; Some Pickling salt

by Kikuko Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Spicy cabbage (Kimqi in Korean) is a traditional Korean fermented food, which is spicy, crisp, sour, sweet, white and red in color, suitable for all seasons. It is usually eaten with rice.
Cabbage is rich in crude fiber, which not only moisturizes the intestines, promotes detoxification, but also stimulates gastrointestinal peristalsis, promotes stool excretion, and helps digestion. On the prevention of colorectal cancer have a good effect.
Spicy cabbage is not afraid to put it. When it is sour, you can stir-fry pork belly, fried potato chips, spicy cabbage fried rice, pork ribs stewed with spicy cabbage, you can also make dumplings and buns, and you can make too much. . "

Ingredients

2s Chinese Cabbage
1 piece Pear
1 piece Apple
8 taels Bright Red Pepper
1 piece Onion
3 heads Garlic
1 piece Ginger
Some Chili Noodles
Some Pickling Salt

Kimchi

1. 2 cabbage;

2. 3 heads of garlic, 1 small piece of ginger;

3. 2 pears and 1 apple;

4. Fresh red pepper 8 taels-1 catty;

5. 1 white onion (small);

6. Pickling salt

7. Cut the cabbage in the middle and divide it into two. If the cabbage is very large, you can cut it in half;

8. Sprinkle a small amount of salt on each layer. Don't sprinkle too much salt. If it is pickled, the cabbage will lose too much moisture and it will not be crispy;

9. Sprinkle less salt on the surface;

10. Let the cabbage be marinated in a covered basin for 5 hours during which time the cabbage is turned upside down to let the cabbage eat evenly with salt;

11. After 5 hours, taste the cabbage. If it is very salty, rinse with some water, gently squeeze the water and control the water;

12. Cut the prepared ingredients (pear, apple, garlic, ginger, fresh pepper, onion) into small pieces;

13. Crush it with a food processor;

14. Add dried chili noodles + 2 tablespoons of sugar + appropriate amount of salt, and the saltiness of the sauce should be appropriate;

15. Stir the sauce;

16. Spread the sauce evenly layer by layer;

17. Wipe evenly

18. Put it in a sealed kimchi box;

19. After packing and sealing, put it in a cool place at room temperature for one day, and then put it in the refrigerator for storage. When the weather is hot, put it in the refrigerator after finishing, so as not to be too acidic;

20. This is cut after 19 hours;

21. This is cut after 40 hours. The cabbage is tender and crispy, very clear;

22. The size of the cut is up to the individual's mouth!

Tips:
What I did was to use the simplest seasoning. The special thing was that I used a part of fresh chili. The taste is brighter and the color is more beautiful with fresh chili. You can also add shrimp sauce or fish sauce (I don't like to eat spicy cabbage that smells like seafood). You can also add leeks. The radish is also delicious. When the radish is more delicious in late autumn, you can add the radish.