Kimchi
1.
Scallions, onions, leeks.
2.
When it is cut, the onion is best pureed, but I can't stand it anymore and cut it into small dices.
3.
Ginger and garlic.
4.
This is diced onion, ginger, and garlic.
5.
Hard-won fish sauce, and expensive hoisin sauce.
6.
Puree the pears and apples (remember to peel them).
7.
Chinese cabbage is all four. Put 80 grams of salt in cold water to dissolve, then use 70 grams to wipe the roots of Chinese cabbage, cover it and let it stand for ten hours (I didn’t hold it back, just take it in seven hours) Came out), this box was bought in the morning for six yuan, which is quite suitable, this picture has begun to change
8.
The seasoning is on. The ratio of chili shell to chili powder is two to one. I put eight spoons (that iron spoon) of chili shells, four spoons of chili powder, two spoons of sugar (but I think I put less), and fish sauce. I took a bowl of that kind of small rice bowl, two spoons of hoisin sauce, added a little salt, and then grabbed it with disposable gloves. At this time, I could smell the kimchi.
9.
Finished seasoning.
10.
The next step is to evenly spread the prepared sauce on the marinated kimchi. Take the kimchi out of the salted water and drizzle it quickly, dry it, and then wipe it piece by piece.
11.
Find a big bowl, put a plastic bag on it, and forcefully roll the marinated kimchi into a mound, which looks quite appetizing.
12.
After finishing all four, squeeze out all the air, tie a knot, and put it back in the box. Remember to wipe the box dry! But it may not be good to use a bag, I won't use it in the future.
Tips:
I saw it on the Internet that I had to keep it at room temperature for one day and then put it in the refrigerator for a week, but I couldn’t wait to eat it three days later. I also made kimchi soup. The hot and sour taste is good, but it’s a pity. I didn't take a picture, next time.
