How to make kimchi crispy and delicious video tutorials

Korean kimchi is very famous, many people have not eaten authentic Korean kimchi, in fact, our country's own kimchi flavor is also very good, more suitable for our tastes, their own home inside you can make some kimchi to eat, very much under the table, can make the appetite has improved, the following and look at how to make kimchi at home, want to understand the people can look at the following introduction, so that you can can more easily make a delicious kimchi to.

How to make kimchi at home

How to make kimchi at home

You need to prepare green onions, radish, red pepper flakes, sugar, ginger, garlic and sea salt, cabbage. First, cut the cabbage lengthwise into 1/4, take out the core inside and cut it into strips. Put the cabbage and salt together inside a bowl, put gloves on your hands and rub the salt well and evenly to soften the cabbage, place something heavy on top of a plate and press it down well and wait for an hour to two hours. When the time is up, wash the cabbage in cold water, it is necessary to wash it about three times, pour it into a colander and wait for 15 to 20 minutes. It is also necessary to rinse the container in which the pickles are to be made, dry it well and there should not be any water as well as oil in it. After this step is completed you can start making the batter, put the seafood flavor, sugar, ginger, garlic together inside the bowl and mix well to form a paste, squeeze out the excess water inside, put the radish strips, scallions into the bowl and mix well, put the kimchi inside the jar and let the brine cover the cabbage, then you can seal it to keep it fermented and put it in the room temperature for 1 to 5 days. Need to check the kimchi once a day, with a spoon pressure, so that it can be fully immersed under the brine, until the flavor is sufficient to move to the refrigerator, you can immediately take some to eat, you can also eat after another 1 ~ 2 weeks.

How to do pickles and crispy and delicious

Want to do pickles and crispy and delicious, some skills or to master, pickling time pickle altar is very important, choose to seal as well as the quality of the good, altar must be clean, can not have oil, do not use raw water, or else pickles will be easy to flower, in the pickling of pickles, put it into a cool place, the weather is relatively hot, if not put in a cool place, the weather is very hot, but not in a cool place. When the weather is hotter, if you don't put it in a cool place, the kimchi will be easily spoiled.

What water should be used to pickle pickles, pickles must not use raw water, the use of raw water will let the lactic acid bacteria die in large quantities, there is a white froth, so you can boil the water after cooling after the use of water, you must add salt, the material according to their own tastes in small amounts to add some can be.

Pickle pickle method

Want to pickle with pickle pickle need to prepare rice wine, ginger, boiled water, salt, vegetables and chili peppers, chili peppers and vegetables clean, water drained, and then put into the cool water inside, add some white wine, peppercorns, ginger, as well as salt, cover the lid and put it indoors, about 5 days to 7 days or so, in winter about 10 days to 14 days, can try to taste the right flavor, you can add a little according to your own taste. You can try the flavor yourself and transfer it to the refrigerator when it's right.

What water is used for pickles

Pickle water and brine is similar, need to take care of, otherwise the water inside the altar will become cloudy flowers, the flavor will be destroyed, before pickling, the altar must be scalded clean, the water control dry, to ensure that there is no water inside, there is no oil, and then you can put the water boiled open and cooled, and then put into the altar inside the brine, be sure not to use directly tap water, the vegetables, the vegetables, the vegetables, the vegetables, the vegetables, the vegetables, the vegetables. directly use tap water, put the vegetables into the basket before, must pay attention to the embryo, which is also a very critical step, in the pickle, add a pound of fresh vegetables every day, are required to add some sugar as well as salt, vegetables into the altar inside the time also need to sprinkle some white wine, add 5 times after the vegetables, to re-add the spice package. Pickles also need to pay attention to regular cleaning, so that the brine can maintain the vitality, about every 2 to 3 months you need to clean up the altar, the pressure on the bottom of all the pickles are fished out, filter out the dregs, put in the new dishes for soaking, pickles can be put into some bamboo shoots, to ensure that the water inside the plate is not so easy to get flowers, if because of negligence in the maintenance of drinking water appeared to have white Foam, then you can add a high degree of white wine to make the white foam disappear.