Chinese Food
Korean kimchi
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Late autumn and early winter. It's the best time to make kimchi. Korean pickle is another name for Korean pickle or Korean pickle. It can also be called Korean pickle. It is one of the most basic and common flavor dishes in Korean families. It's spicy. Koreans usually eat it with rice. It is not only delicious and refreshing, but also rich in nutrition. It is an indispensable main appetizer on the Korean table. In the book of songs of China, the word Potamogeton appears. It is interpreted as pickled vegetables in the Chinese dictionary. It is this pickled pickled pickled vegetables that have been introduced into South Korea. There are deep traces of Chinese Confucian culture in Korean kimchi culture. There's another reason why Korean people love kimchi. Korean people's temperament is similar to Kimchi - it's very hot, even a little violent; it's cool. It's easy to do things. Because of this, I'm afraid that the kimchi complex hidden in the heart of Korean people will never disappear. In many traditional Korean families, kimchi is made by each family
Cooking ingredients
Cooking Steps
Step1:Remove the roots of cabbage. Remove the old leaves. Wash them. Cut them crosswis
Step2:Salt the cabbage evenly in the basin. Marinate for 12 hours (the marinating time depends on the amount of salt put in. Marinate until the cabbage is soft
Step3:Peel and core apples and pears. Beat them into juice in the juicer respectivel
Step4:Chopped ginger and garli
Step5:Add glutinous rice flour into the small po
Step6:Pour in apple juice and pear juice. Boil over medium heat to make a paste
Step7:Cool the glutinous rice paste. Add chili noodles, ginger powder, garlic powder and mix wel
Step8:Pickled cabbage. Squeeze out wate
Step9:Put on your gloves. Spread the chili paste evenly on the cabbage. Spread each piece evenly
Step10:Put the pickle in a sealed container without oil or water, then put it in the refrigerator, and ferment for 3-5 days
Cooking tips:1. Wear gloves when smearing chili paste. Not only for hygiene, but also to avoid the skin irritation caused by chili powder. 2. The sealing performance of the box containing pickles must be better. Otherwise, pickles taste very strong. It will make the refrigerator smell bad. 3. The reason for putting sticky rice paste is to make the chili powder thicker. After fermentation, the taste is more mellow. If you do not make sticky rice paste, you can use flour instead of cooking There are skills in eating.
