This wish to make kimchi that I had long planned to make was finally realized this weekend when I got the fish sauce.
In this huge county town where I live, it is so difficult to buy a bottle of fish sauce, which is an indispensable seasoning for making kimchi.
On Saturday morning, this is the earliest time I have ever gone to the vegetable market. I should be able to buy the freshest vegetables.
Korean kimchi
Recipe Recommendations
- hot and sour
- mix
- a day
- simple
Steps for Korean kimchi
1
Shallots, onions, leeks.
2
When cut, it would be best to make the onions puree, but I couldn't stand it anymore and cut them into small dices.
3
Ginger and garlic.
4
This is diced onion, diced ginger, diced garlic.
5
Hard-earned fish sauce and expensive seafood sauce.
6
Puree pears and apples (remember to peel them).
7
All Chinese cabbage is divided into four pieces. Use 80 grams of salt and put it in cold boiling water to melt, then use 70 grams to rub it on the roots of the Chinese cabbage, cover it, and leave it for ten hours (I couldn't help but take it out in seven hours), I also bought this box in the morning and spent 6 yuan, which is quite suitable. This picture has already begun to change
8
The seasoning began. The ratio of chili shells to chili powder was 2:1. I put in eight spoonfuls (that iron spoon) of chili shells, four spoonfuls of chili powder, two spoonfuls of sugar (but I think I put too little), and put fish sauce in a bowl of a small rice bowl, two spoonfuls of seafood sauce, and a little salt. Then I grabbed it with disposable gloves. At this time, I could already smell the smell of kimchi.
9
Finished seasoning.
10
The next step is to evenly spread the mixed sauce on the marinated kimchi. Remove the kimchi from the salt water and sprinkle it quickly, control the water to dry, and then spread it piece by piece.
11
Find a large bowl, put a plastic bag on top, and roll the pickled pickles into a mound. It looks appetizing.
12
After all four are done, squeeze out all the air, tie a knot, and put it back in the box. Remember to dry the box! However, it may not be good to use bags, so I won't use them anymore.Korean kimchi Make Tips
I saw online that it's supposed to be kept at room temperature for a day before going into the fridge, and eaten after a week. But I couldn't wait, so I ate it after three days. I also made kimchi soup; the sour and spicy taste was really good. It's a shame I didn't take a photo, though. Next time.