Making kimchi in Korea

Making kimchi in Korea

Introduction:

Production steps:

Step 1: cut cabbage into pieces. Cut the bottom of cabbage with a cross knife, remove the hard heel, cut into 4 pieces, and cut into small squares.

Step 2: water the cabbage. The cut cabbage is dried in water.

Step 3: coarse salt. Use 50ml of coarse salt to marinate the cabbage and let it taste better. Wilted cabbage is more likely to taste spicy.)

Step 4: 3) marinate with coarse salt.
Sprinkle coarse salt evenly, turn it gently every 30 minutes, 3-4 times.

Step 5: (look! Out of the water ~)

Step 6: 4) rinse with water.
Rinse with clean water for 3 times.

Step 7: 5) air dry water.
Empty water for 30 minutes - 1 hour.

Step 8: (start making sauce! Towards this goal, start!!! This step can be done 30 minutes after the cabbage is pickled. Don't worry ~)

Step 9: 6) make glutinous rice paste.
In a small pot: 30ml jiangmi + 100ml water, heat over low heat. When it is almost paste, add a spoonful of sugar

Step 10: (it's probably glossy. Pull it up and paste it into an inverted triangle on the shovel. OK! **Jiangmi paste must cool down!!! It can be cooled by cool water ~)

Step 11: (except for jiangmi paste, this is the rest of the material to put ~)

Step 12: 7) mash onion, garlic, ginger and apple ~ < br > with blender

Step 13: 8) cut leek into sections.
About 4cm

Step 14: 9) shred the white radish. In South Korea's diner, turnips in autumn are sweet as pears. It's the right time to eat turnips. I used the middle part. Maybe it's sweeter? --.）

Step 15: 10) mix all materials. Don't forget to add fish sauce, rice paste ~! **After mixing, place for about 30 minutes, let the chili powder fully absorb and soften~

Step 16: 11) mix the sauce and cabbage, finish! Put it in a sealed jar. Ferment at room temperature for 1 day, then store in refrigerator.

Materials required:

Cabbage: 2-3 kg / piece

White radish: 1 / 4 (20cm long)

Onion: 1 / 4

Leeks: a handful

Garlic: 5 pieces

Ginger: 1 small piece (less than garlic)

Apple: 1 / 4

Chili powder: 110ml (10 spoons)

Fish sauce: 50ml

Crude salt: 50ml

Glutinous rice flour: 30ml (2 spoons)

Sugar: 10ml (about 1 teaspoon)

Note: the third step (Figure 4): flip! The more times you turn it, the better it tastes. This simple pickle is easy to taste, do not marinate for too long, 1-2 hours is appropriate. Step 4 (Figure 6): don't be selfish. If you wash the cabbage too clean, it will be insipid! If you don't clean it, it will not only be salty, but also make pickles bitter. Step 5 (Figure 7): don't use your hands to dry the water, the cabbage will "die". If it doesn't taste crisp, it's your responsibility. Step 6 (Figure 9): 1. The "spoon" here is usually used for eating, 10ml is a flat spoon, wipe off the sharp edge of the spoon. Because the amount is small, it ripens quickly; the fire is big, the glutinous rice paste is easy to agglomerate. 3. It's healthier to replace sugar with apples and pears (photo 11): 1. In the Korean cartoon diner, it introduces two key points of making kimchi: "salt, chili powder." 2. I made pickles three or four times before, and the taste failed because of chili powder. Domestic chili powder is not red, too hot. So if you want to use domestic chili powder, you must pay attention to reduce the amount! 3. ^ ^ that * chili powder * is the key point. Korean red chili powder is fragrant but not too spicy because dry red chili is seeded and mashed. On the contrary, the common chili powder and chili seeds in China are also mashed together, which tastes spicy and the color is not very red. Finally: Pickles can be eaten after finishing (cabbage is too thick to taste) 3 days later can be eaten ~ 10 days later fermentation appropriate, obviously sour. After 20 days of fermentation, it is very sour and not suitable for eating. It is more suitable for making pickle cake and pickle soup

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: slightly spicy