Korean kimchi (simplified version)(han shi pao cai jian yi ban )

Korean kimchi (simplified version)

Introduction:

"Korean kimchi must have the taste of Korean fish sauce and chili powder. Korean kimchi is very strange. It is different from other pickled products. Other pickled products will produce a lot of nitrite (carcinogen), but the nitrite content of Korean kimchi is almost zero. Because vitamin C (lemon juice, brewing vinegar) is added in the pickling process of Korean pickles. According to scientific experiments, vitamin C can block 95% of the incidence of nitrite. And because put a lot of garlic and green onion, so the trace nitrite produced when brewing will also be reduced to almost No. So Korean kimchi is delicious and healthy. I know a very good Korean grandmother. She teaches Korean traditional home curing. I asked her if chili powder can be replaced by chili sauce. She said no, does it have to be Korean chili powder? She said no, chili powder doesn't have to be Korean chili powder. Just look at the taste and add the fine chili powder ground with dry chili. If you like the spicy flavor, add it If you don't like spicy peppers, add slightly spicy ones. But vinegar must be traditional brewing vinegar, and fish sauce must also be Korean fish sauce. These two ingredients can not be changed. OK, let's make delicious Korean pickles together. Onion, ginger and garlic are important ingredients for sterilization and prevention of harmful substances

Production steps:

Step 1: wash the fresh Chinese cabbage and cut it in half. Spread salt evenly (cut Chinese cabbage in half and Chinese cabbage in four).

Step 2: after five hours, the cabbage will soften out of the water, wash the cabbage with pure water and drain it (if there is no pure water, it is OK to use boiled cold water).

Step 3: drain the cabbage on a clean white towel, cut the radish, carrot, apple, onion, ginger and garlic into small pieces.

Step 4: mix the cut materials evenly.

Step 5: add chili powder, sugar, Korean fish sauce, brewing vinegar and shake the basin in circles.

Step 6: stir well with chopsticks, then add lemon juice while mixing.

Step 7: spread the ingredients evenly on each cabbage leaf that is filtered and dried, and then spread lemon juice on each cabbage leaf.

Step 8: put the pickle into the hot and air dried fresh-keeping box (to ensure that there is no drop of water, oil or foreign matter), and put it into the refrigerator.

Step 9: if you make it in the morning, soak it in the evening. If you want a stronger flavor, soak it for three days before eating.

Materials required:

Cabbage: moderate

White radish: right amount

Shredded onion, ginger and garlic: appropriate amount

Apple: moderate

Lemon juice: right amount

Brewing vinegar: right amount

Sugar: right amount

Korean fish sauce: moderate

Chili powder: appropriate amount

Note: 1 when mixing vegetables, chopsticks must be washed clean to ensure no oil, no water and no foreign matter, so it's best to put on the kitchen gloves by hand. Cutting tools and cutting boards must be disinfected to ensure no oil, no water and no foreign matter. 3. When taking out and eating, it is necessary to take out the sterilized chopsticks and put them in the big bowl, quickly cover them and put them in the refrigerator, so as to avoid the contamination of the pickles in the disinfection box.

Production difficulty: simple

Process: salting

Production time: one day

Taste: other

Chinese PinYin : Han Shi Pao Cai Jian Yi Ban