Korean kimchi(han shi pao cai )

Korean kimchi

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: wash the baby cabbage and divide it into four portions.

Step 3: spread salt evenly on the surface.

Step 4: marinate for 12 hours. Pour out the pickled water.

Step 5: soak each segment in cold boiled water and wash off the excess salt on the surface.

Step 6: wash thoroughly and squeeze dry.

Step 7: cut leek, ginger and garlic, dice apple and pear.

Step 8: add fish sauce into chili noodles, then add apples, pears, leeks, ginger and garlic, add sugar and salt to taste and mix well.

Step 9: set aside the ingredients.

Step 10: add the glutinous rice flour into the water and stir it into glutinous rice water.

Step 11: put it into a non stick pot and cook it over low heat to make a paste.

Step 12: pour the cooked rice paste into the previously mixed ingredients and stir evenly.

Step 13: put on disposable gloves and apply the rice paste evenly on the baby cabbage, mainly on the root.

Step 14: after all the treatment, put it into a sealed container, ferment it for 24 hours at room temperature, and then put it into the refrigerator for storage. Generally, it can be eaten within a week.

Materials required:

Baby food: two

Apple: one

Pear: one

Leeks: a handful

Chili powder: 150g

Ginger slices: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Fish sauce: moderate

Glutinous rice flour: 50g

Note: 1. Chinese cabbage can also be used for pickling, but compared with Chinese cabbage, baby cabbage is tender and has more leaves than stem. 2. After salting water, in order to be clean and hygienic, it is better to use cold boiled or purified water instead of tap water. 3. After cleaning, you can taste the taste. If it's salty, you can clean it again. If it's light, you can add a small amount of salt. 4. The water must be squeezed out after being watered, otherwise the water will come out easily in later storage. 5. For long-term preservation of pickled food, the best use of closed containers glass, food is not easy to react, affect health.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Han Shi Pao Cai