Korean kimchi

Overview

Kimchi, also known as kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, any fiber-rich vegetables or fruits can be made into pickles. The earliest collection of poems in my country, "The Book of Songs", contains the poem "There is a house in the middle field, there are melons in the battlefield, and they are both peeled and pooped, and they are dedicated to the emperor's ancestors." According to Xu Shen's "Shuowen Jiezi" of the Han Dynasty, the name of kangcai is sauerkraut. It is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. The main component is lactic acid bacteria, and it is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body. Korean kimchi has all five flavors after being eaten. It can be eaten with rice or wine. It is easy to digest and refreshing. Due to the geographical location of South Korea, winters are cold and long, and fruits and vegetables do not grow, so Koreans use salt to pickle vegetables for winter. By the 16th century, chili peppers were introduced and widely used to make pickles. There are more than 200 kinds of Korean kimchi, and what I make is just one of them. All kinds of vegetables can be pickled into kimchi, and even fruits, fish, meat, etc. can be pickled into various styles of kimchi. There are all kinds of kimchi, which are spectacular, unique in flavor, and arousing people's love. It seems like there are a lot of steps, but it's actually very simple. For everyone to see clearly, I recorded it step by step.

Tags

• cold dishes
• apple
• chili noodles
• chinese cabbage
• garlic
• glutinous rice flour
• pear
• refined salt
• ginger

Ingredients

Steps

1. 1 Prepare main ingredients: Chinese cabbage

   

2. 2 Prepare seasonings: apples, pears, chili powder, glutinous rice flour, garlic, ginger

   

3. 3 Cut the Chinese cabbage lengthwise, rinse and drain (the one I bought is larger and I only used half of it)

   

4. 4 Use refined salt to pickle the cabbage. There is no strict amount. The main thing is to pickle the moisture in the cabbage. I used about 10 spoons for this half. You can refer to it

   

5. 5 Chop ginger and garlic into minced pieces

   

6. 6 Peel pears and apples

   

7. 7 Apple cut into cubes

   

8. 8 Pears cut into cubes

   

9. 9 Squeeze the juice from pears and apples separately

   

10. 10 Pour the glutinous rice flour into the milk pot

    

11. 11 Add apple juice

    

12. 12 Add pear juice

    

13. 13 Bring to a boil over low heat, stirring constantly and adding an appropriate amount of water to prevent the pot from sticking

    

14. 14 When the juice and glutinous rice flour are fully mixed into a paste, let it cool

    

15. 15 After it cools down, add the chili powder

    

16. 16 Add, minced garlic

    

17. 17 Add ground ginger

    

18. 18 Stir evenly to form a chili paste. At this time, you can faintly smell the smell of kimchi

    

19. 19 Try to squeeze out as much water as possible from the pickled cabbage

    

20. 20 Wear disposable gloves and spread the chili paste on the cabbage

    

21. 21 It should be opened evenly one by one, and it should be spread until

    

22. 22 Sealing (this tree is too big, I don’t have a suitable box at home, so I have to use a cooking pot)

    

23. 23 After refrigeration for 3 days, the aroma of kimchi is overflowing as soon as it is opened. (Normal temperature is also acceptable, depending on the local temperature)

    

24. 24 Porridge, fried meat, pancakes, fried rice... delicious kimchi can be used in everything!