[simple Kimchi Recipe] ----you Can Enjoy The Hot and Sour Kimchi Taste without Going Out

Name: [simple Kimchi Recipe] ----you Can Enjoy The Hot and Sour Kimchi Taste without Going Out
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Round cabbage; 2 pcs garlic; 1/2 jar Shimizu; 50g salt

by Fallen leaves flying all over the sky

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

I don’t know if everyone is the same as me. Sometimes when I don’t have any appetite, I want to have some hot and sour kimchi. These days, it is not easy to be a housewife, because there are some unscrupulous businessmen. Every time I go out shopping for food, I am more serious than an exam. For what you buy, you should look at the ingredients and the date of manufacture, and you are always worried that your family's negligence will cause trouble to the healthy diet of your family.

Closer to home, the kimchi I made today was learned from my neighbor’s aunt a few years ago. Originally, her method was more complicated, haha, because I am a super lazy person, I simplified the process of making kimchi by myself. It’s really easy to make this kimchi, and no experience is fine. The only thing to avoid is to prevent oil and fishy odors during the production process. Usually you can take it out and eat it in 10-15 days after making it.

I wanted to publish it a long time ago, but I haven't had time to record the whole process. Today, I can share the more complete process with you. Hope you all like it too. . . . . . "

Ingredients

2 pcs Round Cabbage
2 pcs Garlic
1/2 jar Shimizu
50g Salt

[simple Kimchi Recipe] ----you Can Enjoy The Hot and Sour Kimchi Taste without Going Out

1. Rinse the surface of the cabbage with water first.

[simple Kimchi Recipe] ----you Can Enjoy The Hot and Sour Kimchi Taste without Going Out recipe

2. Cut each cabbage with a knife, usually 4 servings are enough. Wash the cabbage again.

3. Fill the jar with 1/2 tap water and add half of the salt. (I used the water from the last kimchi this time and mixed it with some new tap water.)

4. Put the cabbage in. After putting it, you can put some garlic, ginger, and small peppers with the stems. Add the remaining salt on top.

5. Because mine is a traditional kimchi jar, it cannot be completely sealed. So finally fill the edge of the disaster jar with water, so that the inside can be sealed and air cannot enter. The water on this side usually needs to be replaced every few days, it will be dry or dirty.

6. It can be taken out and eaten after it is ready for at least ten days. But remember to keep your hands clean and free of oil and smell. After taking it out, put it on a plate and thoroughly wash two waters with clean water to wash away some of the salt inside.

7. After washing, find a chopping board and knife for cutting cooked food, and chop up kimchi.

8. Chopped kimchi.

9. Add a little sugar, light soy sauce, cooking oil, garlic and chopped peppers to the cut kimchi.

10. Stir it with chopsticks, seal it with a crisper, and put it in the refrigerator. Take some in a bowl when you want to eat. However, even the Korean kimchi bought outside will become sour every day after opening, so you have to eat it within a few days.

Tips:
1: When making kimchi (in fact, soak beans or pickles, etc.), you need to avoid oily fishy. If it is oily, it is easy to break, or it has a strange smell when it is made.

2: Also prevent air from entering the jar. If it is made with a traditional kimchi jar, water should be poured into the edge of the jar regularly.

3: After the kimchi is ready, you can send porridge, or make side dishes during daily cooking, the flavor is better.

4: If the kimchi made for the first time is eaten, the acidic water in the jar can still be used, but when making the second kimchi, you need to add an appropriate amount of salt. I usually use the water twice and then pour it out and clean the jars and start again.