I want to learn how to cook kimchi.

Kimchi is usually brewed around beginning of winter. Mainly:, Shi, Bao Sang Kimchi, etc. Kimchi is the representative of pickled kimchi. The raw materials and the preparation method are as follows: Preparation method: (1) Put a proper amount of salt in 50kg of water, then put the cabbage in a saltwater tank and sprinkle a layer of salt on it. (2) 1 Day and night, take out the pickled cabbage, put it in a basket and drop salt water. Rinse with clear water for 4-5 times, and then put it in a basket to drain. (3) Prepare seasoning. Take 10 radish and knead it into silk. Cut the rest in half and mix with salt, Chili powder and garlic. Garlic and ginger need to be mashed, and it is best to grind them in a mortar. Cut celery and mustard into 5cm. Marinate the nest with a little salt, then clean it and remove the water. If cuttlefish is used, it should be peeled first, then cut into two pieces, then twisted into silk with a bed with a width of 1 cm, marinated in salt water for 24 hours, and finally controlled. Wipe onions with bed cleaner. (4) Stir shredded radish with Chili powder to bright red, then mix with the above seasoning, and finally season with shrimp paste and salt. In addition to the above materials, appropriate amount of pears, dates, dried persimmons, chestnuts, beef slices, whitebait and cod (bighead carp) can be added. Salt the fresh fish slightly before use. (5) Spread the prepared seasoning evenly on each layer of leaves, put it in the jar, put the cut radish in the middle layer, put a layer of cabbage on it, then cover the wide leaves and press them with big stones. After 3-5 days, pour salt water or boiled, seasoned and cooled sauce soup into the pickle jar. Marinate 1 week and serve. Sauce soup is not only shrimp sauce, swordfish sauce, yellow croaker sauce, swordfish sauce, soy sauce, etc. You can put it according to your own taste. Koreans not only pay attention to pickled kimchi eaten in winter, but also carefully make seasonal kimchi. There are Bona pickles and Gaduji, which are made of radish and have different tastes. Pickles that are also seasoned with salt and sugar instead of salt are made by slicing radish and cabbage, adding pears, chestnuts, apples, grapefruit, peppers, garlic, onions and ginger, sprinkling some pine nuts and seasoning with soy sauce and sugar. It tastes sweet and delicious. So pickles have always been famous. In addition, there are many kinds of pickles, such as cucumber pickles, eggplant pickles and potherb pickles. Features: crispy and delicious, appetizing and digestion, suitable for cold dishes.

Answer supplement

Delicious Korean Kimchi In the Korean diet, besides the familiar dog meat, cold noodles and miso soup, kimchi is the most national characteristic. Korean kimchi is obviously different from Sichuan kimchi and Russian kimchi in taste. The former is mainly acid, but with less seasoning and average taste. Although kimchi is fermented, it has a lot of spices and tastes slightly sweet, salty, spicy and crisp. Generally, the main ingredients are Chinese cabbage, Chinese cabbage, radish, platycodon grandiflorum and cucumber, and the seasonings are more than ten kinds of seasonings such as refined salt, apple pear, glutinous rice, shrimp paste, white sugar, monosodium glutamate, garlic and ginger. Marinate the main ingredients with coarse salt for two or three days, remove a little water, cut Chinese cabbage and cabbage in half, cut radish and cucumber into strips, and shred platycodon grandiflorum. Then, all kinds of spices are ground into paste and evenly spread on the main ingredients. Then put the main ingredients into a vat in the cellar with the temperature between zero 1 and 5 degrees, and you can eat them directly after half a month. Because the temperature in Yanbian is relatively low, kimchi can be preserved from 10 to May of the following year, which is very convenient and affordable, and it is a necessary dish for local people in winter. In addition to the common popular dishes mentioned above, Korean kimchi also includes many kinds of kimchi pickled with cherries, potherbs, perilla leaves, wild vegetables and coriander. It has a special flavor, but the cost is slightly higher, but compared with other kinds of pickles or expensive kimchi, the price is still much cheaper, which is deeply loved by local people.