Kimchi
by Little Master
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. Remove the cabbage from the outside and get the roots
2. Divide the picked cabbage into two for use
3. Taken off the old gang film net spare
4. Cabbage cabbage help spread salt layer by layer
5. The cabbage that has been sprinkled with salt is placed neatly in the container with the section facing up
6. Pour water along the inner wall of the container until the cabbage is covered with a heavy-weight plastic wrap for later use (generally, the cabbage is changed up and down in the middle of 4-8 hours)
7. Mince ginger and garlic and set aside
8. Cut leek and green onion into sections
9. White radish pear shredded and set aside
10. 100 grams of glutinous rice flour, 500 grams of cold water, stir evenly and then batter on low heat and let cool for later use.
11. Mix the fine spicy coarse spicy sugar and salt, add 800 grams of boiling water and boil it evenly and let it cool for later use
12. Stir all the ingredients and seasonings evenly for later use (no seasoning particles)
13. Wash the well-killed cabbage and control the water, then use the prepared kimchi sauce to spread layer by layer (focus on the roots of the cabbage)
14. Wrap the cabbage with the section face up neatly and place it in a non-metal container, keep it cold and airtight for more than a week before eating
Tips:1. What should be noted in the seasoning is that the thick spicy is thick chili noodles, and the fine spicy is chili powder.
Need to use chili powder for kimchi
2. Fish sauce is more common. Sea oyster is a kind of shellfish, used raw and chopped.
Shrimp paste is not easy to find, you can replace it with shrimp skin,
But you must not use "Shrimp Paste" for Chinese food.
3. I tried it a long time ago and it tastes weird.
Pay attention to hygiene during the entire operation and prohibit contact with oil.
4. If you are in a hurry, you can put it at room temperature for 1 to 2 days and then keep it fresh for 2 to 3 days. But the taste is not as good as cold fresh fermentation.
Spicy cabbage is eaten for about 7 to 20 days. Raw food is the most refreshing. When the taste is best, it should be kept at minus 1 to 4 degrees.
(Kimchi juice has ice ballast, but the kimchi is not frozen) It can maintain the best taste as much as possible.
5. Kimchi juice is great for making kimchi soup
The ratio of salt to sugar should be adjusted according to taste. For example, Korean spicy cabbage is sweeter than Korean spicy cabbage.
