Kimchi(chao xian pao cai )

Korean kimchi method:

Raw materials for making kimchi:

Chinese cabbage, 5000g; apple, 250g; pear, 250g; white radish, 500g; beef clear soup, 1500g; scallion, 250g; garlic, 250g; refined salt, 150g; chili noodles, 150g; monosodium glutamate, 50g;

The processing steps of kimchi are as follows:

(1) Remove the root and old side of Chinese cabbage, wash, drain water, cut into four pieces, put into the basin, sprinkle with salt and marinate for 4-5 hours; remove the root, beard and skin of radish, cut into thin slices and marinate with salt; peel and Slice Apple; chop green onion; pound garlic into mud.

(2) Drain the pickled cabbage and radish, put them into the jar, and then pour all the seasonings such as apple, pear and beef soup on the cabbage. The marinade should submerge the cabbage and press it with a clean weight to make it sink. The time can be determined according to the season, generally 1-2 days in summer and 3-4 days in winter.

The characteristics of kimchi are as follows

Bright color, sour and spicy crisp, refreshing and delicious, with strong local characteristics.

Kimchi

Kimchi is a kind of traditional non-staple food that Korean people like to eat since ancient times. It is a kind of vegetable processing product fermented by lactic acid with cabbage, radish and other vegetables as main raw materials, pepper, onion, garlic, ginger, fruit, salt and other ingredients.

On December 2, 2015, at a meeting held by the United Nations Educational, scientific and Cultural Organization (UNESCO) in Namibia, Korean traditional pickles were listed as intangible cultural heritage.

brief introduction

Kimchi is a typical traditional fermented food, which is one of the most important non-staple foods in Korean diet. The source of Korean kimchi

From Dawan Town, Jiangbei County, Chongqing (today's Yubei District, Chongqing), Tang Dynasty general Xue Rengui was assigned to Korea (today's Korea) by the government to settle down in Korea (today's Korea). Many of his entourage were from Jiangbei County, Chongqing, who could make kimchi in his hometown. Since then, Chongqing kimchi has entered Korea. Several wars in Korea have brought this kind of dish into Korean civilian families. South Korea used to be an agricultural country in history, and rice has been the staple food since ancient times. Korean cuisine includes all kinds of vegetables, meat and seafood, while pickles (fermented hot cabbage) and seafood sauces (salted fish)

South Korea (also known as South Korea in South Korea) pickle materials (19 pieces), soy sauce (fermented bean products) and other fermented foods have become the most representative food with rich nutritional value in North Korea. The biggest feature of Korean table culture is that all the dishes are served at one time. According to tradition, the number of small dishes varies from the lower 3 dishes to the 12 dishes for the king. And the place of dining table, decorate also has very big difference with the kind of dish.

Kimchi is the most common food in the daily life of the people in the Korean Peninsula. It is also the first delicious food in the Korean Peninsula. It has been a necessary food for every meal since ancient times. From the 16th to 17th century, the introduction of pepper made a revolutionary change in the production of kimchi.

Characteristics of dishes

classification

Kimchi can be made at any time throughout the year, which greatly contributes to the diet life of the Korean people. Kimchi can be divided into winter kimchi, spring kimchi, summer kimchi and autumn kimchi.

Pickles play an important role in winter diet. Since ancient times, North Koreans have pickled every household around Lidong (November 7). Pickles vary from place to place, but the winter pickles made nationwide are pickles pickled with whole cabbage. The radish pickles in Pyongyang, the bag pickles in Kaesong, and the mustard pickles in the northern mountainous areas are famous. Pickles are salted lightly in colder places to keep the taste of raw materials as much as possible, while pickles are salty and spicy in hotter places to prevent rot. There are many kinds of seasonal pickles, which are very popular.

Pickles that can be pickled for the whole winter at one time are good, but pickles that can be pickled easily at any time in spring, summer and autumn are also first-class non-staple food. In spring, there are pakchoi pickles, radish slices pickles, wild vegetables pickles, clover pickles, etc.; in summer, there are pakchoi pickles, cucumber pickles, stuffing cucumber pickles, scallion pickles, etc.; in autumn, there are pakchoi pickles, whole radish pickles, package pickles, radish block pickles, etc. In addition, there are radish pickles, mustard pickles, sliced pickles of radish and cabbage, shredded pickles, etc.

Practice 1

Ingredients: a cabbage, half a pear and half an apple. Seasoning: Sprite, ginger, garlic, chili powder, the right amount. Methods: 1. Wash the jar and dry it; cut the cabbage into two parts, evenly spread salt on the surface, and squeeze out the water after one night; wash the pears and apples and cut them into pieces. 2. Put apples, pears, ginger slices and garlic petals into the grinder, add a little sprite, beat them into mud, take them out, add chili powder and mix them well to make chili sauce. 3. Spread the chili sauce on the cabbage, put it in the pot and seal it well, and leave it for 3-5 days. Tip: the cabbage is salted overnight, and then pickled, the taste is more crisp.

Pickles are easy to make and preserve, and can be eaten all year round. North Korean women are good at making kimchi. Although they use the same materials, the taste of kimchi made by each family is different. Korean kimchi is seasoned with salt, chili noodles, soy sauce, shrimp sauce and fish sauce, and then refined by fermentation. The fermentation process of pickles is very important, which directly determines the taste of pickles. Under normal circumstances, pickles pickled in summer can be fermented and matured in only two days.

The northeast region is a place where Korean people live together, so Korean diet has become a part of Northeast People's diet. South Korean researchers believe that in the fermentation process of kimchi, lactic acid bacteria can not only make kimchi taste delicious, but also inhibit the proliferation of harmful bacteria in the intestine. Today, with the improvement of the quality of life, the emergence of chili oil has caused a historic outbreak of kimchi Great changes.

Practice 2

Ingredients: 300 grams of cabbage, white radish, red radish, green radish, water radish, pepper, cowpea, ginger.

Seasoning pickled cabbage: anise, cinnamon, pepper, Baijiu, fragrant leaf, pickled vegetables, boiling water, salt, sugar candy, and right amount.

Method: on the first day, wash all the vegetables and dry them in the basket. Then cut into strips or pieces, and continue to air for half a day

Second days pickled cabbage pickled cabbage thoroughly washed, dried and poured a little high Baijiu, shake the bottle to make the wine evenly wash the altar 20cm high body of the pickle jar inside the wall, then pour the wine, buckle the jar backup.

On the third day, pour 3L clean water into an oil-free pot, add 1 pinch of prickly ash, 2 star anise, 1 piece of cinnamon, a few pieces of fragrant leaves, 1 piece of rock sugar and a few pieces of ginger (peeled), boil for 5 minutes, cool thoroughly, pour into the pickle jar, and then pour in a half bottle of wild pepper with juice and sorghum wine. Finally, put the vegetables in the air. All vegetables should be soaked in pickle juice.

On the fourth day, after closing the lid, pour water into the sink and seal the jar. Place in a cool and ventilated place and keep the water in the sink dry. Cabbage can be eaten in 1 day, and it tastes best in 2-3 days. After 3 days, the radish also tastes good, and the radish tastes best in 5-7 days. Seven days later, the radish is very sour. Ten days later, the beans are almost there. So it's better to put the first dish into the bottle at last, so it's more convenient to take it out first. Beans can be put into the bottle first, at the bottom. If you can't finish the pickles in time, you can take them out and put them in a sealed box for cold storage. But pickles can't be stored for a long time. You should eat them as you like. Because of the XinLiMei radish, the picture on the right shows that on the fifth day, the pickle juice is already red

The fifth day, start a little confused which is carrot, which is white radish, slightly sour

Day 12: in fact, radishes taste best in seven to ten days. Because I forgot, 12 days later, I thought of fishing it out. At this time, I can't see which is the carrot and which is the white radish. The color is very uniform and beautiful, but the taste is very sour. It is suitable for frying meat or making sour soup.

Detailed practice

nutritive value

Kimchi is rich in vitamin C, sodium, potassium, calcium, magnesium, phosphorus, iron and other inorganic components, which is regarded as a non-staple food with nutritional value. Vegetables are rich in inorganic substances such as calcium, copper, phosphorus, iron and salt, which can promote the absorption of vitamin C and vitamin B, especially important for people who eat rice as staple food. Kimchi can purify the stomach and intestines. It can promote the protein decomposition and absorption in gastrointestinal tract. It can also normalize the distribution of intestinal microorganisms. With the maturity of fermentation, Korean kimchi produces sour lactic acid bacteria, which not only makes kimchi more delicious, but also inhibits other harmful bacteria in the intestine.

The reason why Korean people make kimchi at any time regardless of season is to make use of the vegetables produced in each season, and also because it can produce lactic acid bacteria by itself and ferment well soon. Lactic acid bacteria contained in pickles can inhibit the growth of pathogenic microorganisms, which is beneficial to the growth of intestinal microorganisms. Lactic acid bacteria are effective in the prevention of hypertension, diabetes, cancer, colitis, dermatitis and other diseases.

Kimchi has been selected as the world's top five health foods, according to the US monthly health. It can be seen that Korean kimchi is famous for its good health food, and its processing method is widely spread.

1. To maintain a balanced diet is a low calorie food.

Chinese PinYin : Chao Xian Pao Cai