Kimchi~

Kimchi~

Introduction:

"Korean pickle" Korean pickle is another name for Korean pickle or Korean pickle. It can also be called Korean pickle. It is incorrect to call it "pickle". The authentic "pickle" refers to a kind of food fermented by lactic acid bacteria, which is popular in some provinces and cities in Southwest China. Its production process is obviously different from that of Korean pickle, with the emphasis on the word "Pao". Two kinds of delicious food should be distinguished. Kimchi is one of the most common dishes in South Korea. It is spicy. North Korean people usually use it with rice. Salted vegetables (fermented hot cabbage), seafood sauce (pickled fish) used for making Korean pickles (19 pieces) and soy sauce (fermented bean products) have become the most representative and nutritious foods in South Korea. Pickled pickles contain about 100 million lactic acid bacteria per gram, up to four times the same weight of lactic acid as Korean pickles. Lactic acid bacteria are not only good for intestines, but also bring antibacterial properties to pickles. When SARS was prevalent in Asia, South Korea was spared. People thought it was the role of kimchi, so kimchi won high popularity in the whole East Asia. Kimchi is also rich in vitamins A and C, calcium, phosphorus, iron and other inorganic substances, and the fiber can also help food and digestive enzymes to integrate well, improve digestion and absorption, and has good effect on preventing constipation and colorectal cancer. "

Production steps:

Step 1: usually, we choose cabbage as the top grade, while Korean kimchi is just the opposite. Remove the green leaves on the outside, and the leaves on the inside have deep walnut grain (thick leaves), showing a charming goose yellow. Don't give up on the choice of cooking materials

Step 2: it's more obvious after cutting. It's not very tight, but each leaf is thick enough to break four petals. Otherwise, you can roll it to me

Step 3: if you want to have no grudge against cabbage, don't break all the seven meridians and eight veins. Hold cabbage from head to foot in the most comfortable position. Yes, vertically. Spread the coarse salt evenly, and the amount of salt for each cabbage is about 12 to 12. After more than ten hours The workshop version or the industrial version is soaked in warm brine, which is suitable for mass processing. If you make 4 or 5 cabbages at home, you can also refer to the brine method, quick!

Step 4: This chili powder is close to the fineness of chili noodles, fish sauce

Step 5: rinse with clean water, then soak for an hour, repeat, pinch a little cabbage leaves to taste, a little salty, control dry

Step 6: all utensils and hands should not have oil stains, otherwise the pickles will go bad!!! Without garlic, leeks and Sydney, it's hard for you to tell others that you're making Korean kimchi. Pear - Sydney. Apple - yellow flesh, crisp and sweet apple. Thin sugar - one part water + one part rock sugar + two parts maltose syrup + two pieces ginger, boil and cool

Step 7: green onion is white, leek is green, ginger peeled

Step 8: it's better to pinch the leek into an inch and a half by hand and rub it with your hand. I want to take a good picture at the back, but I didn't rub it. Chop the onion and ginger, pound out the juice when you have time, and use the garlic jar. If you don't want to pound it, you can cut it thinner than the picture

Step 9: garlic directly with squeeze garlic machine, ginger and onion pounded

Step 10: apple and pear, half each, chopped

Step 11: thin chili noodles, about 30g

Step 12: mix all the ingredients, add 10 grams of fish sauce (containing a lot of salt), 30-50 grams of Shaojiu, and then add 2.5 grams of refined salt, mix well, let it stand for a while, and then stir well, you can kill chickens_ ∩)O~

Step 13: finally, gently roll up, grasp the strength, do not squeeze out the juice, while rolling, while wiping material

Step 14: snap seal box

Step 15: refrigerate in refrigerator (no more than 5 degrees is appropriate), eat after two weeks, the best effect is one month, not more than three months

Step 16: white radish (best to remove the skin), prepare as before

Step 17: mix well

Step 18: refrigerate for two weeks

Materials required:

Cabbage: moderate

Fine chili noodles: appropriate amount

Apple: moderate

Garlic: right amount

Scallion: right amount

Leeks: moderate

Sydney: moderate

Ginger: moderate

Rock sugar: right amount

Fish sauce: moderate

Maltose syrup: right amount

Shaojiu: moderate

Refined salt: right amount

Note: it's best to wear gloves

Production difficulty: ordinary

Process: salting

Production time: several hours

Taste: sweet and sour