Chinese Food
Korean kimchi (spicy cabbage)
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The importance of spicy cabbage in Korean food is not emphasized. When I was a sophomore, I worked part-time in Korean food in the South Gate of Shandong University. The purpose was to learn Korean food... Later, watching Han Zong and TV shows, we know that different families use different wines, but usually rice wine. After I went to Korea, I prefer sauerkraut with strong taste, but it's sour and tastes strong. It depends on the taste you have tasted. So many of them are not specific to gram. But the wonderful place of food is here. As long as you know the basic materials, the amount and taste are all personal experiences.
Cooking ingredients
Cooking Steps
Step1:Two Chinese cabbage. Cut it into four pieces with two knives horizontally and vertically. Wipe each leaf with coarse salt (you can only wipe the side of vegetables) and put it in the prepared salt water container. Cut it face up. Press the weight on it. Marinate for 6 to 8 hours. Turn the surface once in the middle. It is better to have soft cabbage leaves and light salty tast
Step2:Before making kimchi, first use rice paste (rice and water) made by soybean milk machine. If there is no utensil, starch can be used instead. But rice paste is better. Cool down after doing well.
Step3:Wipe the white radish with silk. Don't overdo it. It's just ingredients. Sprinkle some coarse salt on it. It's ready to use
Step4:Apples and pears are rinsed and peeled. Pears have forgotten to be patted
Step5:Take 1 / 4 of the whole onion, and garlic (more), ginger (less, about three to seven with garlic). Apple and pear are crushed together with a juicer or other utensils. Break the picture and forget to take it agai
Step6:Clean and cut the chives.
Step7:Prepare the relevant seasoning. Fish sauce is not in the mirror. Salt, sugar and pepper are fine. Pepper is not black pepper
Step8:Mix the shredded radish and leek together. A little salt, a little sugar (not too little). A little beef flour (the beef flour itself is salty, not too much, not too much, not too much). Pepper (not too much, not too much). More chili noodles (according to the taste). Add the crushed apple, pear, onion, ginger and garlic. Put shrimp sauce (not too much. If the taste is light, it can be adjusted again Fish sauce. Rice wine. Rice paste. Stir. Taste salty. A little bit salty. But if the cabbage itself has a salty taste, it's just fine.
Step9:Wash the pickled cabbage with water. Control the water content in advance (about 2-4 hours). Put it into the prepared seasoning, and evenly smear each layer inside and outside.
Step10:Leave it at room temperature for half a day (in the shade and light). Pay attention to the temperature in summer. Then refrigerate in the refrigerator for 7 days.
Cooking tips:1. When salting, don't over salt or too little salt. The salty taste of pickles is mainly from the seasoning. Pickles only make cabbage fermented to taste. 2. The standard for good pickling is that the leaves are soft and have a fermented taste. There are skills in making delicious dishes.
