Kimchi

Overview

The leader of Mei Niu asked me how to make kimchi. I haven’t made it for a long time and I decided to try it today. The weather is getting warmer and the recent dishes are quite fresh. The garlic sprouts are very tender. When it comes to kimchi, radish and cowpea are inseparable. They are the first choice. Cowpeas need to be soaked for a longer time. After soaking, you can fry the cowpeas with minced meat. They are very delicious and can be eaten with rice. I also like the young ginger and red pepper. The fried fish-flavored shredded pork is very flavorful, but it's a pity that they are not on sale.

Tags

• appetizers
• cold water
• cowpea
• liquor
• zanthoxylum bungeanum
• carrot
• garlic moss
• salt
• water radish

Ingredients

Steps

1. 1 Wash your hands before washing vegetables, wash off hand cream and oil on your hands, avoid getting oil on your hands during the whole process, and control the moisture after washing vegetables.

   

2. 2 The kimchi jar should also be washed first and then scalded with boiling water. When scalding, be sure to pay attention to ⚠safety😄 and control the water. In the meantime, just boil some more water and let it cool for later use

   

3. 3 Put the vegetables into the jar at a time, try not to exceed two-thirds, like radishes, the more water you soak, the more

   

4. 4 Then add salt, the amount is saltier than usual for cooking, two cups of white wine, a little pepper, a spoonful of white sugar or brown sugar (you can leave out the sugar)

   

5. 5 Pour the cooled water into the vegetables to cover them

   

6. 6 Cut a piece of waterproof plastic paper and put it on the mouth of the jar to prevent water from entering the jar every time you open the lid

   

7. 7 Finally, close the lid and add half of the water to the edge of the jar to seal and insulate. If the water is low, add more. When there are kimchi, keep the water outside the jar dry. Once that’s done, leave the rest to time, fermentation, and look forward to it😊