How to make various kinds of kimchi

Main Ingredients

Cabbage, daikon radish, radish, eggplant, cucumber, chili pepper, and lettuce. The side ingredients are soybean sprouts, chili pepper leaves, sasanqua, sea cress, pumpkin, pears, scallions, leeks, chestnuts, pine nuts, frozen myeongtaeng, pheasant, chicken, haliotis, halibut, cuttlefish, shrimp, yuzu, sticky rice, squid, yellowtail, scallop, and wild garlic. Ingredients include chili noodles, garlic, ginger, green onion, salt, sugar, and sesame seeds. Fish sauce has shrimp sauce, scallop sauce, towards the lake sauce, yellow croaker sauce, etc..

[edit]Ingredients

Cabbage, garlic, salt, fish sauce, chili powder, sugar.

[edit paragraph]Note

Fish sauce is the most essential thing, and why the Chinese sour and spicy pickles and Korean pickles are the most different, in South Korea almost every family makes their own fish sauce, the Chinese do not eat this thing, but in the big supermarkets inside the sale, about 8 ~ 10 yuan a bottle, mostly Thai fish sauce.

[edit]Preparation materials

1. Cabbage

Cabbage with many green leaves, thin skin, dense leaves, without too much need to remove the outer layer of the leaves, look both clean and fresh for the best choice. Storing cabbage with green leaves and fresh looking cabbage is preferred, the larger the newly produced cabbage the better, and fall cabbage is good for medium size, good degree of balling and heavy weight. Cabbage is not only rich in vitamins or minerals, but also contains a variety of components with a variety of pharmacological effects. According to academic papers published, cabbage contains methyLmethionine, a biologically active substance of methionine, which is effective in atherosclerosis, and methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish

Radish consists mainly of water and is rich in vitamin C and the digestive enzyme, amyloglucosamin, which helps digestion if eaten raw. Compared with the radish heart, vitamin C is mainly distributed in the skin of the radish, so it is best not to peel the skin and eat it after washing. Radish that is thick and uniform, without scars, fresh, glossy in color, firm and soft flesh, not too spicy and sweet is the best choice.

3. Chili peppers

Chili peppers contain a variety of ingredients in addition to carotene and vitamin C. Capsaicin has a bactericidal and antibacterial effect, can promote the secretion of saliva or gastric juice, promote digestion. In addition, it also has the ability to enhance various metabolic effects in the body. Pickles used in the pickles of chili pepper noodles should be selected in the sun dried bright red color, thick flesh, skin glossy sharp pepper.

4. Garlic

Garlic's origin is the Central Asian region, is a member of the lily family of onions, garlic in the ground. The garlic head is surrounded by a light brown garlic skin and has 5 to 6 small garlic cloves inside. Typical local varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, which is a late-maturing variety, and long-stemmed garlic. Multi-clove garlic, which has a pungent flavor, is often used in the preparation of savory dishes, and long-stemmed garlic is often used in the preparation of savory garlic or the use of garlic leaves. The main stimulating ingredient in garlic, propyl sulfite, has 15 times the bactericidal power of carbonic acid, and has a variety of effects, including stimulating metabolism, analgesia, constipation, and detoxification.

5. Scallions

Ordinary vegetables are alkaline, but scallions are rich in sulfur and are acidic foods. Scallions are vegetables that are difficult to store, with a water content of about 80%. The green part of the green onion is also rich in vitamins A and C. Because the stimulating component of the green onion contains sulfur and C compounds, which have a bactericidal and insecticidal effect. Pick large scallions with thick, fresh rootstocks and fine scallions with short, fresh leaves. Both kinds of green onions with the white part of the onion long and thick, shiny is preferred.

6. Ginger

Ginger and vinegar, soy sauce, salt, honey, etc., without damaging the inherent flavor of food. Moisture accounts for about 80%, rich in inorganic substances. Has a characteristic flavor and pungent taste, of which the pungent taste from the substance called gingerin, with stomach sweating effect, but also helps to lose weight. Flap thick, not much zigzagging, thin and transparent skin, less fiber ginger is not pungent, moisture and soft.

7. Salt

Salt has the longest and most important history in the seasonings used by mankind so far. Because salt not only regulates the saltiness of food, in terms of nutrition or physiology are other substances can not be replaced. Salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive fluids, tissue fluids to play the role of osmotic pressure, and participate in the regulation of acidity and the regulation of neuromuscular excitability.

The second step: the finely ground garlic (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), in the pot and stir, and then put the sugar, fish sauce (like soy sauce as much), according to their own tastes you can also put some salt, and ginger, put these seasonings together and stir, like and dumplings can be stuffed with a little.

Step 3: Combine the seasonings with the pickled cabbage and mix well.

Step 4: Fermentation Fermentation should be sealed, the fermentation time depends on the temperature, usually 4~5 days in spring, 3 days in summer, winter will need a week

Step 5: Taste the delicious delicacies, attention is please do not put too long, suggest that single friends do well after the friends must be shared with friends, otherwise a person can not eat all put bad will be a pity.

[edit]Several Korean pickles production method

Program one.

1. Divide the cleaned whole cabbage into two halves or four equal parts (note: cut vertically) and pickle in brine.

2. Cut the radish into thin julienne strips.

3. Wash oysters (sea oysters) and seafood in salt water.

4. Shredded radish into the appropriate amount of chili noodles, will be stirred.

5. All kinds of seasonings (garlic, ginger, etc.) pounded into a puree and added to (4), add the right amount of fish sauce, salt, sugar seasoning and mix well.

6. Finally, add the oysters and mix well (filling production is complete).

7. Put the stuffing between the pickled cabbage leaves.

8. Starting from the core of the cabbage, spread the stuffing until the outer leaves are finished.

9. Wrap the cabbage with the outer leaves. Neatly yard the spicy cabbage into the jar and lightly press the top with a layer of pickled cabbage leaves.

Program two

Raw materials:

Cabbage 5000 grams of apple 250 grams of pear 250 grams of white radish 500 grams of beef broth 1500 grams of scallions 250 grams of garlic 250 grams of salt 150 grams of chili pepper 150 grams of monosodium glutamate 50 grams of taste

Method of production ：

1.The cabbage will be removed from the root and the old gangs, washed with clean water, drained, and cut with a knife. Drain the water, cut into 4 petals with a knife, put into the basin, sprinkle salt pickle 4 to 5 hours.

2. radish to remove the roots, beard, skin, cut into thin slices, pickled in salt

3. apple peeled, cut into slices; onion chopped, garlic mashed

4. will be pickled cabbage, radish drained of pickling water, installed into the altar

5. apple, pear, beef broth and other seasonings are mixed together and poured to the cabbage, the brine should be drowned in the cabbage, the top with a clean Heavy weight pressure, so that the dish sinks

6. time can be determined according to the season, summer generally 1 ~ 2 days; winter generally 3 ~ 4 days can be taken out to eat

Sichuan kimchi:

Sichuan kimchi appetizers, rice, can be eaten directly can be used as a seasoning, easy to make, fast, cheap, the market kimchi taste is not authentic, and inconvenient, why not do their own hands to drown as a jar it! The first thing you need to do is to make sure that you have a good idea of what you are doing!

The production method is very simple, introduced as follows.

Required materials:

Pickle altar a, sorghum white wine, pepper, chili peppers, dashi, rock sugar, salt

Well, here we come to the specific production.

One, cultivate the kimchi fermentation bacteria

(1) first in cold water put some peppercorns, the right amount of salt, and then boil the water. The amount of water is about 10-20% of the capacity of the altar, not too much.

Salt a little more than usual cooking, feel very salty that is.

Pepper put about 20 to 30 grains, as much as possible to put some, so that the bubble out of the dish's fragrance.

(2) When the water is completely cooled down, pour it into the altar, and then add one or two sorghum wine.

No other wine will do, the kimchi mushroom is actually from the sorghum wine koji.

(3) Put green peppers, ginger in, you can put more, can increase the flavor of the dish. And this kind of dish should be kept in the altar all the time, they have the effect of sterilization and flavor.

2-3 days after you can pay attention to carefully observe, see whether the green pepper around the formation of vapor bubbles, the beginning of

is one or two very small bubbles, do not pay attention to observe almost invisible. If there are bubbles, even a bubble,

it means that the fermentation is normal, to be completely yellow bell peppers, and then put 2 to 3 days, into the!

(5) the original juice of the kimchi is so ready (kimchi bacteria culture).

Kimchi bacteria belong to anaerobic bacteria, pay attention to the mouth of the altar seal is very important.

Congratulations on your success!

Precautions:

The inside of the altar must be washed clean, and then wipe the raw water dry, or simply scalded with boiling water will do.

No raw water at all. The peppers must not be washed, and there must be no raw water on them.

Why not raw water? The reason is simple, the chlorine in tap water (raw water) will kill the kimchi bacteria.

Second, soaking

First add also amplified material, rock sugar moderate.

(1) commonly used kimchi raw materials: radish, cowpeas, gaiwan (restaurant for the kind of boiled fish), chili peppers and so on.

Note: carrots and cucumbers are best eaten immediately after soaking, otherwise they will cause the jar to blossom.

(2) Wash the vegetables, cut them into large strips or strips (not too small), and dry them.

(3) into the cultivated kimchi juice altar, vegetables must be completely submerged in water, and then seal the mouth of the altar.

(4) every time you add a new vegetable to add the appropriate amount of salt, to the right amount, do a few times will be able to grasp the good.

If the salt is too much, it will be salty, and if it is too little, the vegetables will be sour.

After each addition of new dishes, according to different dishes, soaking time is not the same, the longest time a week.

Three, edible

1. kimchi wash can be eaten directly, eat congee on the dish kimchi, a moment will eat a few big bowls

2. can also be cut into small pieces and then stir-fried, kimchi unique flavor is more prominent. Into the pot at most 2 minutes. Taste according to their own habits with dried chili pepper stir fry, put salt and sugar.

3. You can eat it with a mix. Because kimchi is salty, you can mix the cucumber and kimchi shredded mix, flooded for a while to squeeze out the water, add sesame oil, monosodium glutamate, cilantro and so on, is also a very good piece of coleslaw.

4. with kimchi made of several kinds of home cooking

home cooking kimchi fish: (my family fish common production methods)

fishing some kimchi, to have gaiwan, chili peppers, ginger, cut up, get a good piece of fish

frying pan with oil, oil is hot, pour into the cut up kimchi, green onions can also be added to the chili sauce seasoning, etc., stir-fried to the flavor, add the right amount of water, and at the same time add the Common seasonings: soy sauce, vinegar ....... Boil and add the fish pieces, cook until the soup is fragrant and thick, add the small celery segment can be. If you like to add fish can also be added at the same time when the tofu block to cook together, so that the fish, tofu flavor are very fresh.

Kimchi Pork Soup: Choose to soak the cover of the vegetables, cut into shreds, add ginger, water to boil, add with starch grabbed the fresh inner silk, and then boil, start adding chopped green onion, monosodium glutamate seasoning. The soup is a bit sour, but not the vinegar flavor kind of sour, it is a good dish to relieve summer heat and increase appetite in summer.

Minced meat and pickled cowpeas: appetizer for the next meal.

Kimchi fried chicken gizzard: rice appetizer

Four, the maintenance of the original juice

After each soaking 3 to 4 times it is best to replenish the sorghum wine (half a tael or so), rock sugar .

The used original juice can be used repeatedly, the older the better. 5 years no problem.

Used half a year after the original juice fermentation ability is very strong, the general vegetables only need to soak a day or so can be eaten.

Special reminder; 1. altar must be sealed, it is best to use the kind of earth fired with a rim.

2. altar do not take up the oil, take up the oil will flower, serious the whole altar of vegetables will rot.