Korean kimchi must have Korean fish sauce and chili powder to taste right. Korean kimchi is very strange. It is different from other pickled products. Other pickled products produce a large amount of nitrite (carcinogens), while Korean kimchi has almost zero nitrite content.
Because vitamin C (lemon juice, brewed vinegar) is added during the curing process of Korean kimchi. According to scientific experiments, vitamin C can block the incidence of 95% of nitrite. And because a lot of garlic and onions are put in, the trace amount of nitrite produced during brewing will be reduced to almost none. So kimchi is really delicious and healthy.
I know a very nice Korean grandma. She taught Korean traditional home salting methods. I asked her grandma if the chili powder could be replaced with chili paste. The grandma said no, did Korean chili powder have to be used? The grandma said no, the chili powder does not have to be Korean chili powder. It only depends on the taste and add very fine chili powder made of dried chili peppers. If you like the spicy flavor, add spicy peppers, and if you don't like the spicy flavor, add slightly spicy peppers.
But the vinegar must be traditional brewed vinegar, and the fish sauce must also be Korean fish sauce. These two ingredients cannot be changed. OK, let's make delicious Korean kimchi together!
Onion, ginger and garlic are important ingredients to sterilize and prevent the growth of harmful substances and cannot be omitted.
Korean kimchi simple version
Recipe Recommendations
- cabbage appropriate amount
- white radish appropriate amount
- Apple appropriate amount
- lemon juice appropriate amount
- sugar appropriate amount
- chili powder appropriate amount
Steps for Korean kimchi simple version
1
Wash the fresh cabbage, cut it in half, and evenly coat it with salt (cut the cabbage in half and the Chinese cabbage in four parts).
2
After standing for five minutes, the cabbage comes out of the water and becomes soft. Wash the cabbage with purified water and drain it (if there is no purified water, you can also use boiled cold water).
3
While draining the cabbage on a clean white towel, shred the white radish, carrot, apple, cut the green onion into pieces, and cut the ginger and garlic into small pieces.
4
Mix the cut materials evenly.
5
Add chili powder, sugar, Korean fish sauce, and brewed vinegar in a circle and shake the basin.
6
Stir evenly with chopsticks, then add lemon juice while mixing.
7
Spread the mixed ingredients evenly on each dried cabbage leaf, and then rub lemon juice on each leaf.
8
Put the kimchi into a scalded and air-dried crisper (make sure that there is no foreign matter at all if there is a drop of oil) and place it in the refrigerator.
9
If you make it in the morning, soak it until evening, and if you want it to taste stronger, soak it for three days before eating.Korean kimchi simple version Make Tips
1 When mixing vegetables, chopsticks must be washed clean to ensure no oil, water and foreign matter, so it is best to use kitchen gloves to operate with your hands. 2 Cutting knives and chopping boards must be disinfected to ensure that they are free of oil, water and foreign matter. 3 When taking out and eating, you must also use disinfected chopsticks to remove and place it in a large bowl, quickly cover the lid and place it in the refrigerator to avoid contamination of the kimchi in the disinfection box.