How to make authentic kimchi?

Materials?

2 Chinese cabbages

3 garlic heads

A slice of ginger (half the weight of garlic)

An onion

Appropriate amount of fish sauce

A spoonful of shrimp paste

Half a catty of onion

Two white radishes

Proper amount of pickled salt

Proper amount of salt noodles

Appropriate amount of sugar

Appropriate Chili noodles

Half an apple

Glutinous rice flour100g

Liban

Proper amount of water

How to make authentic kimchi?

First of all, talk about the choice of Chinese cabbage. Choose the kind I found online in spring, which is the most common in autumn and winter. If not, choose Chinese cabbage with big leaves to make kimchi.

Pickled sauerkraut is salted out, and Chinese cabbage is cut in half. I don't have time to take pictures on the spot. I can also cut the pictures I find online into four pieces. It is more convenient to have a small container with four petals at home.

Granular salt with salt is opened layer by layer from the position of cabbage core, and sprinkled on the position of cabbage edge. After sprinkling, put it into a large basin to melt the salt water, pour it into the basin, and crush the water with a heavy object. This process takes about 12 hours.

After a day of pickling, the cabbage was successfully pickled after being folded in half. Remove excess salt with flowing water, wash it for 2 to 3 times, squeeze out excess water and put it in a container that can control water.

Next, make kimchi sauce, which is the most critical step. Mash peeled garlic, ginger, apples and pears in a cooking machine.

Boil the glutinous rice paste, put the glutinous rice flour into a small milk pot, and heat it while stirring until it is translucent. Put it aside. * Chili noodles must be ordinary kimchi Chili noodles, some ordinary ones can't make beautiful colors, and they are particularly spicy. Rub the white radish into silk and leave half to make radish pickles. Shred onion, and cut onion into 2-3cm segments. reserve

Prepare a large pot, add shredded radish, glutinous rice paste, garlic and ginger, fish sauce, shrimp paste, shredded onion, shallot, appropriate amount of salt noodles and sugar, mix well with gloves (both sweet and salty), or let it stand for about an hour for preliminary fermentation).

Prepare the cabbage and pickle sauce with good water control, put the cabbage in the pot, turn the leaves of the cabbage layer by layer, put more dots on the root of the pickle sauce, wrap them with the outermost leaves and put them in a box to squeeze out the air. The box is 9 minutes full. Cover it.

Put it in the refrigerator for two weeks, and you can eat it after fermentation.

We haven't treated half a white radish. Briefly talk about the practice of radish and kimchi. Cut the radish into pieces, add salt to kill water for about an hour, wash off the excess salt, control the water, add kimchi sauce, and ferment for two weeks before eating.

This is the kimchi made by my friend who watched the live broadcast after the live broadcast. Does it look appetizing? Although there are many kinds of materials, it is not difficult. Friends who love to eat quickly start making some authentic kimchi!

Fermented kimchi can also be made into many kimchi foods, kimchi cakes, kimchi soup and fried rice cakes, which are really appetizers.

skill

Pickled peppers, Chili powder, shrimp sauce and fish sauce can be bought in some supermarkets or online. The amount of salt and sugar must be sweet and salty, and the taste of the sauce will be diluted by cabbage. The prepared kimchi can be eaten in a day or two, and it is best not to eat kimchi during fermentation in the next two weeks. After two weeks of fermentation, nitrite will increase, and after two weeks of fermentation, nitrite will decrease, producing lactic acid bacteria that are beneficial to the body. This is healthy and delicious!