Homemade kimchi

Homemade kimchi

Introduction:

Production steps:

Step 1: after the Chinese cabbage is washed, completely peel off the largest leaves outside, a total of four for use. Then cut half into four equal parts, soak in salt water for about 3 minutes, take out and drain the water slightly, smear appropriate amount of salt on the surface and leaves, put it into a container and press it with a heavy object, let it stand for 4 hours until the leaves become soft, and wash it with clean water for 2 times, then squeeze out the water.

Step 2: shred radish and apple, cut leek into sections. Add appropriate water to the glutinous rice flour, mix it in the microwave oven, heat high for 30 seconds to form a paste, and let cool. Peel the garlic and ginger, and grind them into flour with a garlic grinder.

Step 3: put shredded radish, shredded apple, leek section, glutinous rice paste, minced garlic, ginger and all seasonings into the container. Mix well.

Step 4: fill the mixed seasonings and ingredients into the leaves of Chinese cabbage and wipe them evenly, roll them from the root to the end of the leaves, wrap them with the earliest leaves, put them into the container, cover them, marinate them for half a day at room temperature until they are fermented, and then refrigerate them in the refrigerator. After 2-3 days, they will be sour and ready to eat.

Materials required:

Chinese cabbage: 1

Carrot: Half Root

White radish: 1 / 2

Leeks: 20

Glutinous rice flour: 3 tbsp

Apple: 1

Garlic: 2

Ginger: 50g

Chili powder: 100g

Fish sauce: 3 tbsp

Sugar: 3 tbsp

Salt: 1 tbsp

Note: 1. After the cabbage is washed, peel off the biggest leaf completely. A total of four leaves are ready for use. Then cut half into four equal parts, soak in salt water for about 3 minutes, take out and drain the water slightly, smear appropriate amount of salt on the surface and leaves, put it into a container and press it with a heavy object, let it stand for 4 hours until the leaves become soft, and wash it with clean water for 2 times, then squeeze out the water. 2. Shred radish and apple, cut leek into sections. Add appropriate water to the glutinous rice flour, mix it in the microwave oven, heat high for 30 seconds to form a paste, and let cool. Peel the garlic and ginger, and grind them into flour with a garlic grinder. 3. Put shredded radish, shredded apple, leek, glutinous rice paste, minced garlic, ginger and all seasonings in the container. Mix well. 4. Put the seasoning and ingredients into the leaves of Chinese cabbage and wipe them well. Roll them from the root to the end of the leaves, wrap them with the earliest leaves, put them into the container, cover them, marinate them for half a day at room temperature until they are fermented, and then refrigerate them. After 2-3 days, they will be sour and ready to eat.

Production difficulty: simple

Process: others

Production time: one day

Taste: Original