Kimchi, a Korean appetizer~

Kimchi, a Korean appetizer~

Introduction:

"This pickled turnip has bright and attractive color, sour and spicy taste, and crisp taste! This kimchi, which is actually made of cabbage, is the first Korean kimchi taught by my Korean boyfriend's mother. I learned it earlier than spicy cabbage! It's said that Korean families would make kimchi when they couldn't afford spicy cabbage in the past. In fact, the reason why P.S. became turnip kimchi is that the Northeast called cabbage turnip. When the Northeast Korean people speak Chinese, they use the local northeast dialect! ^^”

Production steps:

Step 1: prepare a turnip. The leaf should be tightly wrapped, heavy and not too green.

Step 2: remove the old leaves, wash the surface, and remove the protruding vegetables.

Step 3: cut into small pieces, the leaves should not be too small, about 4cm long.

Step 4: after cutting the leaves, leave the hard part in the middle and cut into thin slices.

Step 5: slice and then cut into silk, so that the dishes that are not easy to taste are easy to marinate.

Step 6: cut the turnip, put it in a big basin with leaves and sides, and set it aside.

Step 7: put salt in the basin.

Step 8: knead and mix with your hands to make the dish taste good.

Step 9: knead the turnip until the leaves come out of the water and become soft. At this time, the cabbage tastes salty but not heavy.

Step 10: put sugar in the basin.

Step 11: add the chili noodles in the bowl.

Step 12: put the thick chili noodles in the basin (it's OK to put one of the two kinds of chili noodles. The amount depends on your own taste. Mine is generally spicy).

Step 13: mash garlic into mashed garlic, ginger into minced ginger, the amount of ginger is about 1 / 2 of minced garlic.

Step 14: mix the vegetable leaves well, then add the mashed garlic and ginger, stir well.

Step 15: add a little vinegar essence or white vinegar into the basin.

Step 16: finally, mix all the seasonings evenly (you can taste it again and adjust it according to your own taste).

Step 17: put the mixed turnip into the fresh-keeping box, press it tightly, and then pour the soup into the fresh-keeping box.

Step 18: close the lid and ferment at room temperature for one night! In fact, you can eat it after mixing, but it will taste better after fermentation~~~

Step 19: This is the second day of fermentation ~ look, the color is a little orange! It's very appetizing to eat sour and spicy food~

Materials required:

Cabbage: 1

Garlic: 3 ~ 4 pieces

Ginger: 1 small cut

Thick chili noodles: 10 TSP

Fine chili noodles: 4 tsp

Table salt: 10 teaspoons

Sugar: 7 ~ 8 TSP

Vinegar extract: 1 ~ 2 teaspoons

Note: 1. Cabbage leaves to choose a tight package, about the hair heavy, leaf color is not too green, this is the Korean boyfriend mother said.. 2. I don't use coarse salt here. If I use coarse salt, the quantity should be reduced. 3. Step 8 is the key. When mixing vegetables, you must knead and mix them at the same time, which is easy to taste ~ 4. Step 11 ~ 12 can be combined into one step, using a kind of hot pepper noodles. The hot pepper noodles at the back are brought by Yanji, and the color is light. The color of pickles is very beautiful, which is a bit of fluorescent orange color ~ ^ ^ 5. The amount of hot pepper noodles can be mixed and tasted by yourself, and my amount is about Medium hot bar... Those who can eat spicy food may think it is not too spicy... Adjust yourself! 6. Children's shoes with vinegar essence can be replaced by white vinegar. The amount is a little more than this. But it's better not to use rice vinegar ~ 7. It's better to ferment at room temperature for one night~~

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: other