Korean Kimchi(han guo pao cai )

Korean Kimchi

Introduction:

"This pickled cabbage, which has been planned to do, is a dream (which tastes good, very dishes, and I eat with my little rabbit two people). At last, I realized this weekend when I got the fish sauce. Awesome County town I bought, it was so difficult to buy a fish sauce. Finally, Taobao gave me strength, and arrived in 2 days, and realized my little food. Small desire, fish sauce is an essential seasoning for pickles_ ≪ ~ go to the market at 6 a.m. on Saturday morning and start shopping for the freshest food so early. "

Production steps:

Step 1: Vegetables: Chinese cabbage, radish, onion, chive, leek^_ ^)

Step 2: apple, Sydney, remember to chop into mud, knife does not work, on the beating machine.

Step 3: ginger, garlic.

Step 4: select sugar.

Step 5: fish sauce, shrimp sauce, chili powder.

Step 6: Chop ginger and garlic into mud, use double knife to make it more uniform and faster, cut chives and leeks into small pieces

Step 7: cut the radish into strips and soak it in brine for 30 minutes. It's less choking and softer.

Step 8: apple and Sydney are mashed, and there are onions. The onion makes my nose runny and tears. It's sad

Step 9: Chinese cabbage is divided into four parts. Use 80 grams of salt to boil in cold boiled water, then apply 70 grams of salt to the root of Chinese cabbage, press down the cabbage with a heavy object to completely soak it for 10 hours, then wash it with cold boiled water when the time is up, and then take it to dry for 1 hour. You need to live in a ceramic basin, which is healthy and green. Plastic can't hurt you, pro.

Step 10: start the seasoning, radish, Sydney, apple, onion, pour them in turn, chive and leek are added finally, so that the taste is fresh. Put 6 spoons of chili powder (which spoon in the picture), 3 spoons of sugar, 4 spoons of fish sauce, 2 spoons of seafood sauce, a little salt, and then grab with disposable gloves. At this time, you already smell the smell of pickles. Energetic medium (^ o ^) ┘ (finished seasoning)

Step 11: the next step is to spread the sauce evenly on the pickled pickles. Take the pickles out of the brine quickly, wash them with cold boiled water, let them stand for one hour, then spread them one by one, fold them in half and press them.

Step 12: after everything is done, put it into the pollution-free jar I bought, close the lid, and ferment at room temperature for 24 hours in summer and 48 hours in winter. Then put it into the refrigerator for fermentation for 10 days. (the longer you put it, the more acidic it gets.)

Step 13: after 10 days, I'm really happy. I soak a lot of water, which makes me feel like pickle soup. The sour taste is wonderful/

Step 14: the pickles on the table are delicious (authentic and similar to those made by Korean restaurants). Friends, stay here.

Step 15: the sour and slightly spicy pickle soup is delicious. My cousin says it's delicious and helps digestion. ^_ ^O ~ work hard

Materials required:

Chinese cabbage: moderate

Apple: one

Pear: one

Onion: one

Ginger: one

Garlic: one

Radish: one

Leeks: a little

Chives: a little

Fish sauce: moderate

Shrimp sauce: right amount

Chili powder: appropriate amount

Sugar: right amount

Salt: 130 g

Note: 1. When mixing pickles, you must remember to wear gloves, not only for the sake of hygiene, but also because the chili powder is very hot. Don't look for me if you have a pain in your hand. 2. The containers and chopsticks used to make pickles must be clean without raw water. When washing vegetables, they should also be washed with cold boiled water, and then drained thoroughly. 3. The sealing performance of the box containing kimchi must be better, otherwise the smell of kimchi is very heavy, which will make the refrigerator have a peculiar smell.

Production difficulty: Advanced

Process: mixing

Production time: one day

Taste: hot and sour

Chinese PinYin : Han Guo Pao Cai