Korean Kimchi(han guo pao cai )

Korean Kimchi

Introduction:

"Pickle, formerly known as Peng, refers to vegetables fermented for long-term storage. Generally speaking, as long as the fiber rich vegetables or fruits can be made into pickles. In the book of songs, the earliest collection of poems in China, there is a poem that "Zhongtian has Lu, battlefield has melon, peeling is Potamogeton crispus, offering to the emperor". According to the interpretation of Shuowen Jiezi by Xu Shen of Han Dynasty, "Potamogeton crispus is also pickled.". It is a kind of fermented food with vegetables as main raw materials and various fruits, seafood and meat as ingredients. It is mainly composed of lactic acid bacteria, rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by human body. Korean kimchi has all kinds of flavors. It can be served with rice and wine. It is easy to digest and tastes good. Due to the geographical location of South Korea, winter is cold and long, without fruits and vegetables, so South Korean people use salt to pickle vegetables for winter. By the 16th century, pepper was widely used in pickles. There are more than 200 kinds of Korean kimchi, and what I do is just one of them. All kinds of vegetables can be pickled, and even fruits, fish, meat can be pickled into various styles of pickles. It can be said that there are many kinds of pickles with unique flavor and unique style, which attract people's love. It seems that there are many steps. In fact, it's very simple. For you to see clearly and make records step by step. "

Production steps:

Step 1: prepare the main ingredient: Chinese cabbage

Step 2: prepare seasoning: apple, pear, chili noodle, glutinous rice flour, garlic and ginger

Step 3: cut the Chinese cabbage lengthwise, rinse and drain it (the one I bought is bigger, only half of it)

Step 4: pickle the cabbage with refined salt. There is no strict quantity. The main purpose is to pickle out the water in the cabbage. I used about 10 spoons for this half. Please refer to it

Step 5: cut ginger and garlic into small pieces

Step 6: peel the pear and apple

Step 7: cut the apple

Step 8: cut the pear into pieces

Step 9: press the pear and apple juice separately

Step 10: pour the glutinous rice flour into the milk pot

Step 11: add apple juice

Step 12: add pear juice

Step 13: bring to a boil over low heat, stir constantly in the middle, and add appropriate amount of water to prevent paste

Step 14: when the fruit juice and glutinous rice flour are fully integrated, the paste can be formed, and then air to cool

Step 15: after cooling, add chili powder

Step 16: add in garlic powder

Step 17: add minced ginger

Step 18: stir well to make chili paste. At this time, you can smell pickle

Step 19: dry the pickled cabbage as much as possible

Step 20: put on disposable gloves and apply chili paste on cabbage

Step 21: lift one piece at a time and wipe it on the surface

Step 22: seal (this tree is too big, there is no suitable box at home, so we have to use a boiler)

Step 23: after refrigerated for 3 days, once opened, the flavor of pickles overflows. (room temperature, depending on local gas temperature)

Step 24: congee, fried meat, pancakes, fried rice Delicious pickles can be used!

Materials required:

Chinese cabbage: half a tree

Apple: one

Pear: one

Hot pepper noodles: 100g

Glutinous rice flour: 50g

Garlic: 2

Ginger: right amount

Refined salt: right amount

Note: 1, with salt pickled cabbage, strict amount, according to the size of cabbage to decide, mainly pickled cabbage moisture. 2. When cooking glutinous rice flour, apple juice and pear juice, don't leave. Keep stirring over low heat to prevent paste. 3. When refrigerating in the refrigerator, seal it, or the refrigerator will smell of pickles! 4. Gloves must be worn, otherwise they are very hard

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Han Guo Pao Cai