Steps to make Korean kimchi. Thanks.

Here is an introduction to Korean kimchi made with cabbage

(Cabbage is the most commonly used ingredient for making kimchi, you can also use cucumber, eggplant, bamboo shoots, radish, ferns, etc., and since Korea is surrounded by sea on three sides and has plenty of aquatic products, people have started to pickle the kimchi with various kinds of seafood, such as fish, shrimp, and crab.)

Materials:

One cabbage, 2-3 small green onions, 2-3 leeks, a small piece of ginger, 4-5 cloves of garlic, chili powder, fish sauce (it is best to have it, and if not, it will not affect the flavor of the kimchi too much, but it is recommended to add it if you want to make a Korean flavor.)

Start to do it ~ O (∩_∩)O ~

Steps:

1. large cabbage, wash, cut in half, divided into a piece of a piece of, with the appropriate amount of salt pickle up, put about 15 ~ 24 hours, until the cabbage stalks become soft until the cabbage shriveled up the most preliminary material on the good. (Note: the production of spicy cabbage from start to finish can not dip a little oil Oh!)

2. After pickling, rinse with water and squeeze out the water .

3. leeks, small onions cut into sections, garlic, ginger pounded into the mud, add chili powder (like to eat spicy friends can put more) and a little salt with a small amount of water and mix well, marinated into the sauce. (The deployment of the sauce depends on personal taste, you can also add a small amount of shredded apples, pears, radish, etc. to increase the sourness and sweetness, this depends on personal taste!)

4. Start the pickles! Starting from the innermost layer, spread the sauce evenly over the cabbage, inside and out, and smear it well

5. Wipe the cabbage with the sauce and roll it up, take a container with a lid that is sealed well, and put the cabbage in it, pay attention to the container to be washed and clean, and make sure that it does not have any oil, and if the container does not have a lid, use the plastic wrap to seal it up, as well.

6. Start fermentation.

7. Fermentation time depends on the temperature, generally 4 ~ 5 days in the spring, 3 days in the summer, the winter will need almost a week

8. Taste the delicious delicacies, pay attention to please do not let go for too long, we recommend that single friends do well after the friends must be shared with friends, or a person can not finish eating put bad on the pity.

(The above is organized from the network, you can refer to the reference)

(The following excerpts from the "Baidu Encyclopedia")

Nutrition and efficacy of kimchi

pickled mature kimchi contains about 100 million lactobacilli per gram, the highest can reach the same weight lactic acid four times. Lactobacilli are not only good for the intestinal tract, but also give kimchi antibacterial properties. Korea was spared the SARS epidemic in Asia, and it is believed that it was the kimchi that earned kimchi super popularity throughout East Asia. Korean kimchi Kimchi is also rich in vitamins A and C, calcium, phosphorus, iron and other inorganic substances, but also the fiber in it can help the food and digestive enzymes well integrated to improve digestion and absorption, good for the prevention of constipation and colon cancer.

Kimchi is a kind of power

For Koreans, kimchi is not only a small dish, but also a kind of power and a reflection of culture. There are many expositions, exhibitions and seminars on kimchi in Korea, the largest of which was held in November 2005 in Seoul for low-income families and social welfare organizations, "Pickled Kimchi with Love", in which 6,000 volunteers participated and 40,000 cabbages were used at one time. Kimchi is also eaten in a variety of ways, from eating it directly to roasting it and making soup from aged kimchi. Sankin" restaurant in Myeong-dong, Seoul, is a specialty restaurant in Korea famous for kimchi wrapped with pork. The restaurant wraps the meat in kimchi and puts it in a jar to ferment for about a week before taking it out to cook. In many traditional Korean families, the original marinade of kimchi can be passed down for up to nine generations: great-grandmother kimchi to grandmother, grandmother to mother, and then mother to daughter-in-law, and then down the line. ...... Therefore, the real Korean kimchi is called "kinship marinated in mother's love! Therefore, the real Korean kimchi is called "affection pickled with a mother's love", and the longer it lasts, the stronger the flavor becomes, so that Koreans call the good taste of kimchi "mother's taste". Perhaps it is out of their love and gratitude for their mothers that Koreans call kimchi a "filial product". Kimchi in the daily life of Koreans has gone far beyond a meal dish, but sublimated into a unique tradition and culture, has become an indispensable part of Korean life. Koreans love kimchi there is another reason, the Korean people's temperament is quite like kimchi - very spicy, and even a little violent; very cool, do things quickly and easily. Because of this, hidden in the hearts of Koreans kimchi complex, I am afraid that will never linger.