I had the idea of doing it myself a long time ago. Especially after "Untold Love" was played over and over again on Hunan TV, my mother-in-law's evaluation of this Korean drama at that time was: The family had nothing to do all day long and was just cooking food. The deepest impression is that my mother-in-law, my eldest daughter-in-law and my sister-in-law make kimchi together. They eat while cooking. When they are happy, they each have a bowl of wine. That scene, wow, really makes people think that Korean dramas have such great charm and temptation ~~~~
I bought chili noodles on Taobao, and the shopkeeper was kind enough to tell me that if I couldn't control the amount of shrimp paste when I made it the first time, I wouldn't make it anymore and just use fish sauce. Because it was the first time I made it, I didn't know if it would succeed. I didn't make much. I pickled cabbage before going to bed at night, and I got up the next morning and started making it. My husband laughed at me at the time. Don't only use photos this time ~~ Three days after it was cooked, I started eating it. It seemed to suit my mother-in-law's taste. Every time I cut it, she could eat it alone. A small plate. After eating it, he told me the next day, Oh, the kimchi I ate yesterday was too spicy and I felt a little angry.
Because there is no kitchen scale at home, the approximate amount of seasoning is not very clear. However, I secretly tasted it when I finally mixed all the seasonings, and I started to marinate it when I thought the taste was good.
Korean kimchi
By EnricoHuels
Recipe Recommendations
- cabbage appropriate amount
- leek appropriate amount
- Apple appropriate amount
- pear appropriate amount
- glutinous rice flour appropriate amount
- white radish appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- fish sauce appropriate amount
- white sugar appropriate amount
- chili powder appropriate amount
- hot and sour
- flavoring
- several days
- ordinary
Steps for Korean kimchi
1
Wash the cabbage and cut it into four.
2
Put it into a clean oil-free container, pour in cold water, add salt, try to be salty, soak in cabbage, and press it with something. I used a crisper bag with water in it.
3
The leaves of cabbage will not break when rolled up, which means that they are ready to pickle. (I made it when I went to bed the night before, and started making it after getting up the next morning after having breakfast)
4
Peel and shred the white radish, and scratch it with salt.
5
Bleach cabbage and shredded radish to remove the salt water, squeeze dry with your hands, and set aside.
6
Add water to the glutinous rice flour and cook over low heat to make glutinous rice paste.
7
Wash the leeks and green onions and cut them into sections.
8
Peel the apples and pears and cut them into dices, add a little water, and stir until a paste.
9
Also stir the garlic cloves and ginger into a puree.
10
Pour the fruit puree, garlic, ginger puree, and glutinous rice paste into a large bowl containing leeks.
11
Add appropriate amount of chili powder, sugar and fish sauce.
12
Pour in shredded radish and stir well. (At this step, you can taste a little and taste it)
13
Spread the mixed chili paste evenly on each leaf of the cabbage, and place it in the refrigerator to refrigerate. I placed the refrigerator at room temperature for three hours, and it was ready to eat on the third day.Korean kimchi Make Tips
1. Be sure to wear gloves when mixing kimchi, not only for hygiene, but also to avoid the impact of chili powder on your skin. 2. The containers and chopsticks in the kimchi factory must be clean and free of raw water. 3. The sealing performance of the box containing kimchi must be good, otherwise the kimchi smell will be very strong and will give the refrigerator a peculiar smell. 4. The reason for putting glutinous rice paste is to make the chili powder thicker and taste better. If you don't make glutinous rice paste, you can also use cold boiled water instead.