The practice of Korean kimchi

The most authentic way of kimchi is as follows:

Ingredients: 2.5kg Chinese cabbage, 2 carrots and 2 apples?

Accessories: 1 bottle of Korean fish sauce, 1 garlic, proper amount of salt, 1/3 cans of Korean shrimp sauce, 500g of Chili powder?

1, a Chinese cabbage is washed.

Step 2: Cutting

3. Soak in salt water for 48 hours, press with a heavy object, and remember that the water should be full, because salt water can release the water of Chinese cabbage.

Chinese cabbage shrank by half after 48 hours. 5. After wringing the Chinese cabbage, spread it out and drain it. If you are in a hurry, it is not a big problem not to drain.

6.a handful of garlic

Step 7 cut it open and put it aside

8. Open the shrimp paste for later use.

9. Start pickling

10, one layer of Chinese cabbage, one layer of apples and carrots, and evenly sprinkle with Chili powder.

1 1, all completed.

12. Mix the fish sauce and shrimp sauce evenly, add some salt, and you can taste it. After adjusting the taste, pour in the Chinese cabbage.

13, pour in Chinese cabbage.

14, cover

15, pickled for 35 days is said to have the highest vitamin, so wait patiently for the result.

16, after 35 days, pickles will be ready.

? Basic information of kimchi:

"Kimchi" is a fermented food with vegetables as the main raw material and various fruits, seafood, meat and fish sauce as ingredients on the Korean peninsula. The main beneficial factors are lactic acid bacteria, but also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body.

There are five flavors of kimchi after eating, which can be accompanied with rice and wine. It is easy to digest, has a good appetite and can provide sufficient nutrition. Kimchi represents Korean cooking culture. Because Korea is located in the cold and long winter, there are no fruits and vegetables, so Koreans use salt to pickle vegetables for the winter.

In the16th century, the imported peppers were widely used to pickle pickles. Actually, it is incorrect to call it "kimchi". The real "pickle" refers to a delicious food fermented by lactic acid bacteria, which is popular in southwest China. Its production process is obviously different from that of "Korean kimchi", with the emphasis on the word "bubble". We should distinguish between these two kinds of food.