A complete collection of kimchi practices (kimchi is simple in common)

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List of contents for this article:

• 1、How to practice kimchi
• 2、Methods and steps of kimchi
• 3、A complete collection of kimchi practices

How to practice kimchi

1. The method of authentic kimchi is as follows: Prepare ingredients, cut leeks, cress, onions, and pears into 5-inch (about 8 cm) pieces, cut white radish and carrot into shredded strips, and set aside for later use. Processing cabbage Cut cabbage into 4 equal parts, rinse it with tap water, and control the moisture. Coat each leaf of cabbage and cabbage with sea salt to ensure uniform application. Tired the pickled cabbage on a large plate and marinate for 2 hours.

2. Marinate the cabbage in advance, then take it out and squeeze out the water, and then make kimchi, so that not much water will come out.

3. The most authentic way to make kimchi is as follows: Prepare ingredients Chinese cabbage: 300 grams, choose fresh Chinese cabbage with complete leaves. Ginger: 1 piece, used for seasoning. Garlic: 3 cloves, also used for seasoning. Salt: 1 tablespoon, used to pickle cabbage to help drain water. Chili powder: 1 spoon, which can be increased or decreased according to taste to provide spicy taste. Fish sauce: 1 spoon to add flavor. MSG: 1 spoonful to freshen.

4. The method of Korean kimchi (Korean spicy cabbage) is as follows: Ingredients prepare cabbage, 2 pieces of Korean chili sauce, 1 small bowl of Kale spicy fresh dew, 10ml minced ginger, 5g minced onions, 5g minced garlic, 10g diced apples, 10g diced pears, 10g salt, 5g Production steps, marinate cabbage, wash the cabbage and cut it in half from the bottom to ensure that each leaf is intact. Spread salt evenly on each cabbage leaf, focusing on the veins and roots, and marinate for 2 hours until the cabbage is soft and out of water.

Methods and steps of kimchi

1. Practice: Remove the old help and wash the cabbage, cut the roots and break them in half, soak in salt water, sprinkle salt on the cabbage stems, marinate for 8 - 10 hours, remove and wash.

2. The common practices of kimchi are as follows: Tools and raw materials: cabbage, apple, pear, ginger, garlic, salt, glutinous rice flour, chili noodles. Tools: basin, juicer, small pot, disposable gloves, airtight container, refrigerator. Methods and steps for handling cabbage: Remove the roots of cabbage, remove the old leaves on the outside, and cut it cross-cut. Marinate cabbage: Sprinkle salt evenly on cabbage in a pot, using 7 - 10 tablespoons of salt for each half cabbage.

A complete collection of kimchi practices

Sandwich the stuffing between the pickled cabbage leaves, wrap it with big leaves, and place it in the jar. Make kimchi soup with salt water and pour until it can drown the kimchi. Soy sauce and kimchi ingredients: 1 Kg of cabbage scoop, 500 g of radish, 2 cups of soy sauce, 1 pear, 5 chestnuts, 1 tablespoon of pine nuts, 50 cress, 4 stone ears, 2 mushrooms, 3 g shredded chili peppers, 30 g white onions, 20 g garlic, 10 g ginger, 2 tablespoons of sugar.

The recipe for authentic kimchi is as follows: Prepare ingredients, cut leeks, cress, onions, and pears into 5-inch (about 8 cm) pieces, cut white radish and carrot into shredded strips, and set aside for later use. Processing cabbage Cut cabbage into 4 equal parts, rinse it with tap water, and control the moisture. Coat each leaf of cabbage and cabbage with sea salt to ensure uniform application. Tired the pickled cabbage on a large plate and marinate for 2 hours.

How to use kimchi Wash the Chinese cabbage, divide it into slices, marinate it with a proper amount of salt, and magnify it for about 24 hours to dry.