Korean Kimchi (simple Version)

Name: Korean Kimchi (simple Version)
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Chinese cabbage; Some White radish; Some apple; Some Lemon juice; Some Brewed vinegar; Some Sugar; Some Korean fish sauce; Some Chili powder

by Pretty girl kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Korean kimchi must be tasted with Korean fish sauce and chili powder. Korean kimchi is very strange. It is different from other pickled products. Other pickled products produce a lot of nitrite (carcinogen), and Korean kimchi has nitrous acid. The salt content is almost zero.
This is because vitamin C (lemon juice, brewed vinegar) is added during the pickling process of Korean kimchi. According to scientific experiments, vitamin C can block 95% of the incidence of nitrite. And because there are a lot of garlic and green onions, the trace nitrite produced during brewing will also be reduced to almost nothing. So Korean kimchi is really delicious and healthy.
I know a very good Korean grandma. She taught the traditional Korean way of pickling. I asked grandma, can the chili powder be replaced with chili paste, the grandma said no, does it have to be Korean chili powder, the grandma said no , Chili powder does not have to be Korean chili powder, just look at the taste and add fine chili powder ground from dried chilies. If you like the spicy taste, add the more spicy chili, and if you don’t like the spicy taste, add the slightly spicy chili. .
But the vinegar must be traditionally brewed vinegar, and the fish sauce must also be Korean fish sauce. The two ingredients cannot be changed. Okay, let's make delicious Korean kimchi together!
Green onion, ginger, garlic is an important condiment for sterilization to prevent the growth of harmful substances and cannot be omitted. "

Ingredients

Korean Kimchi (simple Version)

1. Wash and cut fresh cabbage in half, and evenly coat with salt (half small cabbage, cut Chinese cabbage into four).

2. After five minutes, the water from the cabbage becomes soft. Wash the cabbage with purified water and drain it (if there is no purified water, use boiled cold water).

3. While the cabbage drains the water on a clean white towel, shred the white radish, carrot, apple, green onion into sections, and ginger garlic into small pieces.

4. Mix the cut materials evenly.

5. Add chili powder, sugar, Korean fish sauce, brewed vinegar, and shake the pot in a circle.

6. Stir evenly with chopsticks, then add lemon juice while mixing.

7. Spread these mixed ingredients evenly on each leaf of cabbage that has been drained of water, and then apply lemon juice to each leaf.

8. Put the kimchi in a hot air-dried fresh-keeping box (make sure that one drop of water, one drop of oil, and no foreign matter), and put it in the refrigerator.

9. If you make it in the morning, soak it in the evening and eat it. If you want a stronger flavor, soak it for three days before eating it.

Tips:
1 When mixing vegetables, chopsticks must be washed to ensure that there is no oil, water and foreign matter, so it is best to wear kitchen gloves with your hands.

2 All shredded knives and cutting boards must be sterilized to ensure that they are oil-free, water-free, and free of foreign matter.

3 When taking it out for consumption, you must also use sterilized chopsticks to take it out and put it in a large bowl, quickly cover the lid and put it in the refrigerator to avoid contamination of the kimchi in the sterilization box.