This kohlrabi kimchi has bright and attractive colors, a sour, spicy and refreshing taste, and a crispy taste!
This kohlrabi kimchi is actually kimchi made of cabbage. It was the first kimchi taught me by my Korean boyfriend's mother. I learned it earlier than spicy cabbage! Absolutely authentic Li Fu kimchi ~~^It is said that Korean families would make this in the past when they could not afford spicy cabbage ~
The reason why P.s became kohlrabi kimchi is actually because Northeast China calls cabbage kohlrabi, and when the Korean people in Northeast China speak Chinese, they speak it in the local Northeastern dialect ~~~so~~~~~~~~ Quoted it!^^
kohlrabi kimchi
Recipe Recommendations
- cabbage 1
- garlic 3~4 petals
- Jiang 1 small section
- salt 10 teaspoons
- white sugar 7 - 8 teaspoons
- acetin 1~2 scoops
Steps for kohlrabi kimchi
1
Prepare a kohlrabi ~~ The leaves should be tightly wrapped, heavy, and not too green.
2
Remove the old leaves, wash the surface, and remove the protruding vegetables.
3
Cut the leaves into small pieces, not too small, about 4CM long.
4
Cut the leaves, leaving the hard part in the middle, and cut thin slices.
5
The thin slices are then changed into silk, so that the vegetables that are not easy to taste can be easily marinated.
6
Put the chopped kohlrabi in a large basin with leaves and straps for later use.
7
Put salt in the basin.
8
Rub with a little force with your hands and mix well to make the dishes taste well.
9
Rub the kohlrabi until the leaves come out of the water and become soft. At this time, the cabbage tastes salty but not heavy.
10
Put white sugar in the basin.
11
Put the fine chili noodles into the basin.
12
Put the coarse chili noodles in the basin (you can put one of the two types of chili noodles, and the amount depends on your taste. Mine is usually spicy when made).
13
Mash the garlic into mashed garlic, and make the ginger into minced ginger. The amount of ginger is about 1/2 of the minced garlic.
14
Mix well the vegetable leaves, then add mashed garlic and shredded ginger, and stir well.
15
Add a little vinegar or white vinegar to the basin.
16
Finally, stir all the seasonings evenly (you can try it again and adjust it slightly according to your usual taste).
17
Put the mixed kohlrabi into a crisper, press it tightly, and then pour the soup in the basin into the crisper.
18
Cover and ferment at room temperature overnight to enjoy! In fact, you can eat it after mixing it, but it will taste better after fermentation ~~~
19
This is the second day of fermentation ~ look at the color, it is a bit orange-red! Eating sour and spicy food is very appetizing ~kohlrabi kimchi Make Tips
1. Cabbage should be wrapped tightly, heavy when it is weighed down, and the leaves are not too green. This is what my Korean boyfriend and mother said. 2. I don't use crude salt here. If I use crude salt, the amount will be reduced. 3. Step 8 is very critical. When mixing vegetables, you must knead and mix it, so that it will be easy to taste. 4. Steps 11 to 12 can be combined into one step, just use a kind of chili noodles. The chili noodles behind are Yanji. The color is light, the color made of kimchi is very beautiful, and it has a bit of fluorescent orange-red feeling ~^5. You can taste the chili noodles while mixing them yourself. My amount is probably medium spicy... Those who can eat spicy food may think it's not too spicy... Adjust yourself! 6. Children's shoes with vinegar essence can be replaced with white vinegar, which is slightly more than this. But it's best not to use rice vinegar ~7. Fermentation at room temperature overnight and then eat it will taste better ~~