Home-made kimchi
By CeasarHyatt
Simple, refreshing and rich in probiotics. Marinate it for about 1 month. Be careful not to get oil during the process; adding apples and pears is the process of accelerating the fermentation of kimchi.
Recipe Recommendations
- pepper 3 grams
- dried chili 25 grams
- ginger 1 block
- liquor 15 grams
- Apple one
- Yali pear one
- carrots appropriate amount
- Beautiful radish in my heart appropriate amount
- water radish appropriate amount
- caitou appropriate amount
- celery appropriate amount
- cauliflower appropriate amount
- refined salt appropriate amount
- sour and salty
- skills
- an hour
- ordinary
Steps for Home-made kimchi
1
Wash and dry the kimchi jar you bought back, taking care not to get stained with oil or raw water.
2
Wash and dry the ingredients.
3
Cut the ingredients into the appropriate size. It is recommended not to be too small, which will make it difficult to fish out.
4
Put all ingredients into the jar.
5
Add salt, white wine, and cool white wine.
6
Add appropriate amount of white wine.
7
Add water to the mouth of the jar to seal the kimchi jar. Wait for 20 days and you can eat it! Also, if you like to be sour, put less salt and pickle for a longer time. If you like salty food, put more salt and the marinating time will be shortened. Personally, I recommend having less salt and delicious.
8
While waiting, the jar will bubble every day. It's fermentation. It doesn't matter. If it doesn't bubble, the jar may leak. You need to check it. Note that kimchi should not be stained with oil and will cause white hair. When you see white hair, you can add some white wine to relieve it.