In the hot summer, in order to relieve the heat, many people like to cook some mung bean porridge or small bean porridge, and some like to make their own Korean cold noodles. Today, make a "kimchi" for drinking porridge or making cold noodles.
Many people like to eat "Korean kimchi", and some people like to make it themselves, but the methods are different and there are all kinds of dishes!
This kimchi is easy to use and easy to use. When making kimchi in summer, due to the hot weather, it will ferment faster than in winter.
Korean kimchi uses a wide range of ingredients, and almost 60% of the ingredients can be made, such as vegetables, meat, poultry, aquatic products, etc. Today, this one uses cabbage, the most common and cheapest ingredient.
It is best to use cabbage in summer, so you can eat it as you cook it. To choose Chinese cabbage, it is recommended to make it in winter. If you cook too much, it will easily rot if you don't keep it well, but if you don't have enough, it will be troublesome, because at least one Chinese cabbage is suitable at a time. It requires all Chinese cabbage to be divided into four pieces., you need to make it in large pieces. Today, we will use cabbage to make "kimchi" first. As for other varieties, we will introduce them in winter.
Korean kimchi
By DougLittel
Recipe Recommendations
- sweet and sour
- pickled
- an hour
- ordinary
Steps for Korean kimchi
1
Main raw materials.
2
First wash the cabbage and tear it into large pieces (do not cut it with a knife), cut the carrots into long strips, and cut the green peppers into strips.
3
Then sprinkle with salt and marinate for about two hours.
4
Wash the leeks and cut them into one-and-a-half-inch sections for later use.
5
Put the flour into the pan.
6
Add appropriate amount of water to the flour and stir well.
7
Then heat it over the heat and cook it into a thicker paste.
8
Pour in the thick and thin chili noodles while hot and stir well.
9
Fine chili noodles.
10
Stir well the chili noodles, add MSG and white sugar while hot and mix well.
11
.......
12
While it is still warm, add appropriate amount of white rice vinegar.
13
Add the fish sauce and mix well.
14
Add a little salt and mix well.
15
.....
16
Put the garlic and onions in the cooking machine, beat at high speed until they are minced, and remove for later use.
17
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18
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19
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20
Add a little mineral water to ginger and beat until fluffy.
21
Pour the three beaten mashes into the chili paste and mix well.
22
Cut the apple into small pieces.
23
Put in the cooking machine and beat until fluffy.
24
Pour into the chili paste and mix well again.
25
.........
26
Finally, put the previously cut leeks into the paste and mix well.
27
Mix several materials and set aside.
28
After marinating the cabbage for two hours, remove the salty soup.
29
Rinse well with clean water.
30
Pour the pre-mixed chili paste mixture into the cabbage and mix well.
31
Fermentation begins below.
32
Put the mixed cabbage into a sealed bag, squeeze it with your hands to expel the air inside, and press the zipper so that the air will not enter it for safety reasons. Put an ordinary plastic fresh-keeping bag on the outside, which should be thicker. Good. After leaving it at room temperature for two hours, put it in the refrigerator and refrigerate. It will be ready for consumption after 24 hours. It will take longer in winter. At this point, all operations are completed.
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Characteristics of kimchi; beautiful color, sweet, sour, salty and spicy, fragrant fruit acid, rich nutrition, appetizing with the meal, and unique flavor.