Traditional Korean kimchi

Traditional Korean kimchi

Introduction:

"Make pickles for the first time, if you have any problems, please give me more advice"

Production steps:

Step 1: cabbage processing: cut the cabbage into half and half, then put the cabbage into the container, spread salt evenly on each leaf, and then press it with a heavy object for 6 hours, turn the pickle up and down, continue to marinate for 6 hours, then wash the cabbage with water and drain the water for 4 hours

Step 2: cut the pear, radish, onion and leek into 4-5cm segments, put the material into the container and stir well. If it is dry, bring it to a cool boil, and then let it stand for 3-5 minutes

Step 3: spread the sauce evenly on the cabbage, and wrap the cabbage with the outermost leaves to prevent the juice from flowing out. If the sauce is a little too much, just the right amount will do

Step 4: put the pickle in the jar (sealed) for a while at room temperature, then put it in the refrigerator and ferment at 0-5 ℃ for 3-5 days

Materials required:

Cabbage: 1

Leeks: moderate

Radish: 1

Pear: 1

Shrimp sauce: right amount

Onion: 1

White Sesame: right amount

Cooked flour paste: appropriate amount

Mashed garlic: 3 tbsp

Minced ginger: 2 tbsp

Korean chili powder: 10 tbsp

Korean chili sauce: right amount

Salt: right amount

Sugar: right amount

Fish sauce: moderate

Note: 1. The cooked flour paste should be soaked in boiling water and then cooled in the air. Cooked flour: stir fry with flour until yellowish. 2. It is recommended that you buy special shrimp sauce instead of me. This shrimp sauce is the source of pickle sour taste. Suggestion: it is best to taste the taste of shrimp sauce first. Add appropriate amount of shrimp sauce and do not over salty. 3. You can't use raw water in the whole process! 4. Leeks Pears and radishes are essential. They all contain vitamin C, which can inhibit the formation of nitrite. Generally, pickles can't be eaten in half a month. It's estimated that the secret of pickles can be eaten in three days is that the amount of them is two handfuls. 5

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: hot and sour