Korean pickles
By VicentaLakin
Recipe Recommendations
- cabbage
- white radish 1/4
- onion 1/4
- leek a small handful
- garlic 5-merous
- Jiang
- Apple 1/4
- chili powder
- fish sauce 50ML
- coarse salt 50ML
- glutinous rice flour
- white granulated sugar
- slightly spicy
- mix
- several hours
- simple
Steps for Korean pickles
1
Cabbage cut. Crucial knife at the bottom of the cabbage, to the hard heel, cut into four pieces, cut into small squares。
2
The cabbage is wet. After cutting the cabbage, dry water is drained。
3
(coarse salt. picking cabbage with 50 milligrams of salt makes it taste more spicy. i'm not sure
4
3) Coarse salt pickled. The salt is spread evenly, flipping gently every 30 minutes, 3-4 times。
5
Look! There it is
6
4) Water washing. Water washes three times。
7
5) Empty dry moisture. Empty water 30 minutes-1 hour。
8
Let's do the sauce! This can be done 30 minutes after the pickles
9
6) production of rice (snap) paste. in the pot: 30 milligrams of rice + 100 milligram of water
10
it's probably glowing. pull up. i'm going to get cold! it cools off
11
That's all that's left to put
12
Onions, garlic, ginger, apples
13
8) slices. about four centimeters
14
9) white radish cut silk. {\bord0\shad0\alphah3d}korea
15
(10) Combining all materials. Don't forget to put a fish stand on it. ** After the mix, put it around 30 minutes to fully absorb the pepper powder and soften it
16
11) Combining sauce with cabbage, done! Put it in a sealed tank. Put one day of fermentation in constant temperature and then keep the fridge。Korean pickles Make Tips
Step 3 (Figure 4): Flip gently! The more times you flip it, the more delicious it becomes. This simple kimchi is easy to taste. Don't pickle for too long, it should be 1-2 hours.
Step 4 (Figure 6): Don't be selfish and think that washing the cabbage too clean will be dull! Not only will it be salty if you don't wash it, but it will also make the kimchi bitter ~
Step 5 (Figure 7): Don't use your hands to hold dry water, the cabbage will "die". If it doesn't taste crisp, it's your responsibility ~
Step 6 (Figure 9): 1. The "spoon" here is used for eating at ordinary times. 10ml is a flat spoon. Remove the "tip" along the edge of the spoon.
2. Small fire. Because the amount is small, it is cooked quickly; if the heat is high, the glutinous rice paste is easy to cake
3. It is healthier without sugar. It will be healthier to use apples, pears, etc. instead of sugar ~(My apples are not sweet, so I had to put some sugar in it.)
(Figure 11): 1. In the Korean comic book "Diners", two key points in making kimchi are introduced: "Salt, chili powder."
2. I have made kimchi 3 or 4 times before, but the taste failed because of paprika. Domestic chili powder is not red and is too spicy. So if you want to use domestic chili powder, you must pay attention to reducing the amount!
3.^^ The * chili powder * is the key point. South Korea's red chili powder is fragrant but not too spicy because the dry red peppers are removed from the seeds and mashed. On the contrary, chili powder, which is common in China, is also mashed with chili seeds. The taste is spicy and the color is not very red.
Finally: You can eat the kimchi after you are done (the cabbage is too thick and not very delicious) You can eat it after 3 days ~ After 10 days, the fermentation is suitable and it will be obviously sour. After 20 days, it will be completely fermented. It is already very sour and not suitable for eating. It is more suitable for making kimchi cakes and kimchi soup.
Step 4 (Figure 6): Don't be selfish and think that washing the cabbage too clean will be dull! Not only will it be salty if you don't wash it, but it will also make the kimchi bitter ~
Step 5 (Figure 7): Don't use your hands to hold dry water, the cabbage will "die". If it doesn't taste crisp, it's your responsibility ~
Step 6 (Figure 9): 1. The "spoon" here is used for eating at ordinary times. 10ml is a flat spoon. Remove the "tip" along the edge of the spoon.
2. Small fire. Because the amount is small, it is cooked quickly; if the heat is high, the glutinous rice paste is easy to cake
3. It is healthier without sugar. It will be healthier to use apples, pears, etc. instead of sugar ~(My apples are not sweet, so I had to put some sugar in it.)
(Figure 11): 1. In the Korean comic book "Diners", two key points in making kimchi are introduced: "Salt, chili powder."
2. I have made kimchi 3 or 4 times before, but the taste failed because of paprika. Domestic chili powder is not red and is too spicy. So if you want to use domestic chili powder, you must pay attention to reducing the amount!
3.^^ The * chili powder * is the key point. South Korea's red chili powder is fragrant but not too spicy because the dry red peppers are removed from the seeds and mashed. On the contrary, chili powder, which is common in China, is also mashed with chili seeds. The taste is spicy and the color is not very red.
Finally: You can eat the kimchi after you are done (the cabbage is too thick and not very delicious) You can eat it after 3 days ~ After 10 days, the fermentation is suitable and it will be obviously sour. After 20 days, it will be completely fermented. It is already very sour and not suitable for eating. It is more suitable for making kimchi cakes and kimchi soup.