Korean kimchi(han shi pao cai )

Korean kimchi

Introduction:

"Dangdang ~ ~ ~ ~ I'm a pickle maniac, pickle maniac... Ha, the pickles you usually buy outside are so expensive and so few, because they have so much weight! A kilo is a fart. It's heartbreaking and delicious. So I decided to do it by myself, and I satisfied myself very much! This is the third time to make kimchi. This time, kimchi is the most successful. I bought this material from a Korean store. I don't like to boast about it, because it's really authentic. Next, I'd like to share with you my little girl's works

Production steps:

Step 1: peel off the outer old leaves of Chinese cabbage and divide it into four parts. Sprinkle a little salt into each layer and rub it. After spreading evenly, press the weight on the cabbage for 6-8 hours. Soak the cabbage in saturated and cool water for 1-2 hours to avoid saltiness! Finally, control the moisture content of the cabbage and set aside

Step 2: prepare the materials! Peeling garlic

Step 3: cut leeks into sections

Step 4: peel the radish, rub the silk, add the salt and squeeze out the bitter water

Step 5: apple, pear, peel and cut into small pieces, onion peel and cut into small pieces. To be used

Step 6: boil with 500g clean water, turn to low heat, pour in glutinous rice flour, and quickly stir until there are no powder particles. Turn off the fire and let it cool down

Step 7: This is the finished product map of cooked glutinous rice paste, waiting for cooling

Step 8: pour 130g chili powder into the cooled glutinous rice paste and stir well to form... Chili sauce

Step 9: pour the apple, pear and onion into the blender and mix them into mud. Stir garlic and ginger into mud. spare

Step 10: pour the mashed vegetables and garlic into the chili sauce and stir well

Step 11: pour in 50ml fish sauce and stir well.

Step 12: pour in leeks and mix well

Step 13: pour in the white radish to squeeze out the bitter water and stir well. 90% complete! dear

Step 14: mix well

Step 15: finally, spread the chili sauce evenly on each layer of cabbage leaves which have been controlled dry, and put them into the fresh-keeping box. Put it in a well ventilated place and ferment for about 3 days, then you can put it in the refrigerator and enjoy it slowly

Materials required:

Chinese cabbage: 1

Apple: 1

Pear: 1

Onion: half

Leeks: 1

White radish: half

Garlic: 2

Ginger: 1 small piece

Chili powder: 130g

Glutinous rice flour: 50g

Sea salt: moderate

Fish sauce: 50ml

Note: 1, chili powder is best used in South Korea special pickle chili powder, and our domestic chili is different from its bright color, will not die hot die hot drop. 2. Apple, pear, onion, ginger and garlic are best mashed by cooking machine, which is more delicious! 3. Glutinous rice paste is the key to pickles, so we should play it well!

Production difficulty: ordinary

Process: salting

Production time: one day

Taste: slightly spicy

Chinese PinYin : Han Shi Pao Cai