This wish of kimchi that I had been planning to make (it tasted very good and was very good for the meal. I ate all the rice that Xiaotu and I usually ate alone) was finally realized this weekend when I got the fish sauce.
In this huge county town where I stayed, it was actually so difficult to buy a bottle of fish sauce. In the end, it was still Taobao that arrived in 2 days, realizing my little wish. Fish sauce is an indispensable ingredient in making kimchi. A seasoning ~>_<~
At 6 a.m. on Saturday morning, I went to the vegetable market excitedly and started shopping for ingredients (bargaining time). I should be able to buy the freshest vegetables so early.
Korean kimchi
By OvaRau
Recipe Recommendations
- hot and sour
- mix
- a day
- senior
Steps for Korean kimchi
1
Vegetables: Chinese cabbage, radish, onion, chives (swollen Moduo···(^_^)
2
Apples and pears, remember to chop them into mud. If the knife is not working well, put them on the beater.
3
Ginger, garlic.
4
Select white sugar.
5
Fish sauce, shrimp paste, chili powder.
6
Chop the ginger and garlic into paste, use a double knife faster and more evenly, and cut the chives and leeks into small pieces.
7
Cut the radish into strips and soak in salt water for 30 minutes. That will be less choking and more fluffy.
8
Apples and pears were ground into mud, and onions. Speaking of which, that onion really made me snivel and cry. It was sad...()
9
All Chinese cabbage is divided into four. Use eighty grams of salt and put it in cold boiling water to melt, then use seventy grams to rub it on the roots of the Chinese cabbage. Use a heavy object to press the cabbage to completely soak it, and let it rest for ten hours. After the time is up, rinse it with cold boiling water, take it to dry and let it stand for 1 hour. It must be hoid. It must be made of ceramic basins. That way, it will be healthy and green, and plastic will not hurt, dear.
10
The seasoning began. Pour in radish, pear apple, and onion in turn. Add chives and leeks last, so that the taste will be fresh. Put 6 tablespoons of chili powder (which spoon in the picture), 3 tablespoons of sugar, and 4 tablespoons of fish sauce., 2 tablespoons of seafood sauce, add a little salt, and then use disposable gloves to scratch and scratch. By this time, you can already smell the smell of kimchi. With strength···(^o^)(Finished seasoning)
11
The next step is to evenly spread the mixed sauce on the marinated kimchi. Remove the kimchi from the salt water and pour it quickly. Wash it with cold boiling water, let it sit for an hour, and then spread it piece by piece. Fold it in half and press it down.
12
After everything is done, put it into the pollution-free jar I purchased, cover it tightly and seal it, and leave it at room temperature to ferment for 24 hours in summer and 48 hours in winter. Then put it in the refrigerator and ferment for 10 days. (The longer you leave it, the more acidic it is)
13
10 days later... Hehe, the days passed so fast that I soaked in a lot of water. At this time, I had the urge to think of kimchi soup. The sour taste was so good\(^o^)/
14
The kimchi served tasted great (the authentic food is similar to what is cooked in a Korean restaurant) Friends, stay here.
15
The sour and slightly spicy kimchi soup is delicious. My cousin said it is delicious and helps digestion.^_^ o~ Work hardKorean kimchi Make Tips
1. You must remember to wear gloves when mixing kimchi, not only for hygiene, but also because chili powder is very spicy. Don't call me for pain in your hand. 2. The containers and chopsticks in the kimchi factory must be clean and free of raw water. When washing vegetables, wash them with cold boiled water, and then drain the water completely. 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.