Kimchi

Name: Kimchi
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chinese cabbage; 2 cups salt; 6000cc (35℃~40℃ warm water) water; 1/2 piece radish; 1 piece carrot; 60g Fine chives; 60g Chives; 2 tbsp Pine nuts; A cup and a half Fine chili powder; A cup Coarse chili powder; 1/2 a cup Fish sauce; 3 Keys Shrimp paste; 1 tbsp granulated sugar; 2 cups Glutinous rice paste; 15 cloves garlic; a small piece ginger; 1/2 onion; 1/2 Water pear

by m+n Zhang Zhensheng

5.0 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

To make kimchi, the first task is to choose fresh and delicious Chinese cabbage and radish
1. When choosing cabbage, it should be noted that the growth of cabbage should develop to the side (fat), and the root should be concave, this kind of weight is heavier, the inner compact cabbage is a good cabbage, and the average weight is about 1.5~2 kg
2. The radish depends on whether there are many lines on the side, and the ones with less lines are softer. Don't choose the lush leaves on the top. The lower body should be round and fat, with less miscellaneous hairs, and a good radish that tastes sweeter.
3. Cucumbers should be long, straight and well-proportioned in thickness. The ones with more thorns are preferred. "

Kimchi

1. Remove the damaged and dirty surface of the Chinese cabbage, and use a kitchen knife to make an incision about 15 cm deep at the bottom.

2. Use both hands to tear apart in half.

3. Sprinkle the white leaves evenly with salt.

4. The bottom was soaked in salt water for about 2 hours.

5. Soak all the cabbage in salt water for 5-6 hours. The cabbage is soft (not too salty, tear off a small piece and wash with water, just taste a bit salty).

6. Rinse it with clean water and place it on the screen for about 1 to 2 hours to drain for later use.

7. Cut the leeks and chives into 4cm sections for later use, and slice the peppers.

8. Shred the red and white radish and set aside.

9. Put all the kimchi paste seasonings into the blender and make kimchi paste (the effect of cold rice and glutinous rice paste is the same).

10. Add shredded radish, green onions, and chives to the kimchi sauce and stir gently.

11. Spread the mixed sauce evenly on each leaf of the cabbage, find a container and place the cabbage coated with the sauce in the container flat, layer by layer, cover the lid and wait for it to scream. .

12. Put the mixed cabbage layer by layer in a container, compact it by hand, store it at room temperature, and it will ferment soon.

Tips:
Do not buy thin, tall cabbage or summer cabbage. Because of the hot summer weather, cabbage is perishable, so most cabbage is used.
It can be soaked in formaldehyde to keep it fresh. We all know that formaldehyde is carcinogenic. You must not eat it! Unless you go to the farmland and buy it directly from the farmer, you can eat it with peace of mind.
If you are a novice, making two Chinese cabbage, you may be in a hurry, the container is not enough, etc. You can make one first, and store the remaining kimchi sauce in the refrigerator, and just make another one next time.