Hehe, I had just arrived in South Korea that day. As soon as I checked in, my Korean friends dragged me out for dinner. After getting in the car and turning around for a while, I felt dizzy. Finally here... South Korea's most traditional building is visited at Shanjiao. It's very beautiful. I like this kind of beautiful scenery and delicious food business... My Korean friends told me that this Korean cuisine is very authentic, especially kimchi. I regretted leaving in a hurry and didn't bring my camera. In order to remember this delicious food, I had to take a picture with my mobile phone, but the effect was not very good...
My Korean friend is a gourmand. I learned a lot about Korean food while chatting with her. Let me talk about the nutrition of kimchi. Among many fermented foods, kimchi has various organic acids such as lactic acid, amino acids, vitamins, minerals and other nutrients. It is a very healthy preserved food. With the fermentation of kimchi, it will be produced in incomparable rich vitamins in other foods.
A, b, b1, b2, b12, c, e, etc.…
In addition, it is also quite rich in dietary fiber. Not only that, peppers also promote the burning of body fat, which is the most appropriate for people who want to lose weight. In fact, kimchi has its highest nutritional value when it is moderately fermented. At this time, this is the time when its lactic acid and vitamin content are at its highest. Because kimchi uses chili peppers and garlic, it does not require much salt, so it is an alkaline food with low calories and cholesterol. The nutrition of kimchi comes from the materials used and the fermentation state. The red spicy taste and unique flavor can increase appetite, and the production of carbon dioxide also
Korean kimchi
By ShanelZulauf
Recipe Recommendations
- Chinese cabbage 1000g
- white radish 40g
- carrots 40g
- garlic 55g
- salt 8g
- white vinegar 80ml
- sugar 45 g
- MSG 15g
- spicy oil 15ml
- sesame oil 2 tsp
Steps for Korean kimchi
1
Remove the yellow leaves from the Chinese cabbage, peel the white radish and carrot and wash them together, then tear the vegetables by hand into 4-5 cm slices, and shred the white radish and carrot.2
Put the processed vegetables with main ingredient 1 in the sun to dry for a little, drain the water, then put them into a steel plate, add seasoning 1, mix and knead. When the vegetables appear to have moisture, press the vegetables with a large stone and marinate for an hour., remove the stone, wash the salt with water, and then squeeze out the water.3
Peel the garlic in main ingredient 2, remove the stems of the red round peppers, wash them together, drain the water and place the seasoning 2 in a juicer to juice to make the marinade.4
Mix the vegetables in Practice 2 with the marinade in Practice 3 well, then add seasoning 3, mix well, place into a crisper, place in the refrigerator and refrigerate for two days, and serve.Korean kimchi Make Tips
Secrets to Deliciousness: 1. Tear the Napa cabbage by hand for better flavor absorption and a crispier texture. 2. Sun-dry to remove moisture and soften it. 3. Depending on your taste, if you like spicy food, replace the red bell pepper with red chili pepper for a more delicious flavor.