Korean Kimchi(han guo pao cai )

Korean Kimchi

Introduction:

"This wish of Korean kimchi, which I had planned to make for a long time, was finally realized at the weekend when I got fish sauce. In Nuo Da County, where I stayed, it was so difficult to buy a bottle of fish sauce, and fish sauce is an indispensable seasoning for making kimchi. On Saturday morning, it's the first time I've ever been to a vegetable market. I think I can get the freshest food. "

Production steps:

Step 1: scallion, onion and leek.

Step 2: after cutting, it's better to make the onion mud, but I can't stand it any more. I cut it into small cubes.

Step 3: ginger and garlic.

Step 4: This is diced onion, ginger and garlic.

Step 5: hard to get fish sauce, and expensive seafood sauce.

Step 6: mash pears and apples (remember to peel them).

Step 7: Chinese cabbage is divided into four parts. Use 80 grams of salt to melt in cold boiled water, then apply 70 grams of salt to the root of Chinese cabbage, cover it well, and leave it for 10 hours (I couldn't help but take it out in seven hours). This box was bought in the morning. It cost 6 yuan, which is quite suitable. This picture has begun to change

Step 8: start seasoning, the ratio of chili shell and chili powder is 2:1, I put eight spoons (the iron spoon) of chili shell, four spoons of chili powder, two spoons of sugar (but I think I put less), fish sauce put that kind of small rice bowl, two spoons of seafood sauce, a little salt, and then grab with disposable gloves. At this time, I already smell the smell of pickles.

Step 9: finished seasoning.

Step 10: the next step is to spread the sauce evenly on the pickled pickles. Take the pickles out of the brine quickly, control the dry water, and then spread them one by one.

Step 11: find a big bowl, put a plastic bag on it, and roll the pickled vegetables into a mound. It looks like you have a good appetite.

Step 12: after the four are finished, squeeze out the air, tie a knot and put it back in the box. Remember to dry the box! But it may not be good to use a bag. I won't use it in the future.

Materials required:

Chinese cabbage: moderate

Apple: one

Pear: one

Jiang: one

Garlic: one

Leeks: a little

Capsicum shell: a little

Onion: one

Fish sauce: moderate

Shrimp sauce: right amount

Chili powder: appropriate amount

Sugar: right amount

Salt: 160g

Note: online to see is to put in the room temperature one day and then put in the refrigerator, a week to eat, but I can't wait three days to eat, also made pickle soup, sour and spicy taste is very good, but it's a pity, no photos, next time.

Production difficulty: unknown

Process: mixing

Production time: one day

Taste: hot and sour

Chinese PinYin : Han Guo Pao Cai