How to practice cabbage and kimchi (simple steps of cabbage and kimchi)

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List of contents for this article:

• 1、Simple diving cabbage practice, diving kimchi is crisp and refreshing
• 2、How to make cabbage and kimchi?
• 3、How to practice cabbage and kimchi

Simple diving cabbage practice, diving kimchi is crisp and refreshing

1. Mix salt water, scoop out 3 tablespoons of salt water from the kimchi jar, pour it into the container, and add half of the cold boiled water (that is, the ratio of salt water to cold boiled water is 1:1).

2. The method of diving kimchi is as follows: Preparation ingredients: cabbage salt, chili powder, onion, ginger, garlic and fish sauce in sugar water Marinate cabbage: Cut cabbage into appropriate size pieces. Marinate cabbage with salt for 30 minutes to 1 hour to allow it to come out of the water. Rinse cabbage: Remove the pickled cabbage and rinse it with clean water. Drain the water. Preparation of seasoning: In a large bowl, add appropriate amount of chili powder, onions, ginger, garlic, fish sauce, sugar and water. Stir well.

3. Choose ingredients for early preparation. Diving dishes can use a variety of vegetables, such as radish, cucumber, lettuce, cabbage, etc.

4. The production method of diving kimchi (Sichuan bathing kimchi) is as follows: diving kimchi is named for its short curing time and crisp taste. It is usually marinated before going to bed and can be eaten the next day. It is suitable for pairing with porridge, pasta or wine. The following are the specific steps: Tools and raw material containers: Give priority to porcelain jars (kimchi is more crispy), glass jars will easily make kimchi soft. The capacity should be based on the amount consumed in one day to avoid excessive acidity caused by excess. Liquid: Sprite (directly used as kimchi water, no additional water is needed).

How to make cabbage and kimchi?

The making method of pickled cabbage and kimchi and the most complete curing steps are as follows: Preparation ingredients: 1 cabbage, 50g salt, 12 chilli peppers. Ingredients of pickled water: 15g salt, 15g sugar, 500ml of cold boiled water, 1/21 tablespoon of spices and pepper. Cabbage processing Break the cabbage on both sides, then cut each side into 4 long strips, and then change the knife into small squares 5cm to 2cm wide.

Select the right cabbage variety for non-spicy cabbage kimchi, wash it, cut it in half, and drain the water; then prepare star anise, fragrant leaves, pepper, ginger, cinnamon and other spices, put it into a pot, add salt and water to boil. After cooling the cooked seasoning water, put it into the jar, add the chopped cabbage and various spices, seal it in the jar and marinate for about 10 days.

The method of making kimchi from Chinese cabbage is as follows: Prepare ingredients: 1 Chinese cabbage to ensure that the Chinese cabbage is fresh and complete. Ingredients: 50 grams of pepper flour, 80 grams of green onions, 40 grams of garlic, 15 grams of red pepper, 15 grams of ginger, 500 ml of beef soup, 15 grams of light soy sauce, 5 grams of monosodium glutamate, 50 grams of sugar, 125 grams of salt. Processing Chinese cabbage Remove the roots of the Chinese cabbage, and then cut it straight in half.

Materials for cabbage and kimchi (quick pickles): A Long plant 1 Chinese cabbage (weighing about 2400 grams). B 45 grams of mashed garlic, 30 grams of mashed ginger, 90 grams of shrimp oil (fish sauce), 10 grams of shrimp skin, 30 grams of white sugar, 10 grams of fried white sesame seeds, 90-120 grams of Korean chili powder, and 10 grams of chopped green onion. Method of cabbage and kimchi (quick pickles): Kill the cabbage: Cut the cabbage into four, put it into boiling water and blanch it on high heat for 5 minutes, remove and control the water, let cool, and cut it into long sections.

How to practice cabbage and kimchi

1. Salting in salt water: Put the processed cabbage (whole or sliced) into a clean basin, and add sea salt and water in proportion (the salt water concentration needs to be moderate, generally add 50-60 grams of sea salt per liter of water). Soak for 20 minutes, turning the cabbage appropriately during this period to ensure uniform curing. Note: The soaking time should not be too long, otherwise excessive fermentation will cause the kimchi to be too sour, hard taste, and loss of nutrients.

2. Select the appropriate cabbage variety for non-spicy cabbage kimchi, wash it, cut it in half, and drain the water; then prepare star anise, fragrant leaves, pepper, ginger, cinnamon and other spices, put it into a pot, add salt and water to boil. After cooling the cooked seasoning water, put it into the jar, add the chopped cabbage and various spices, seal it in the jar and marinate for about 10 days.

3. The method of making sweet and sour crispy cabbage and kimchi is as follows: Prepare ingredients: Chinese cabbage, carrot accessories: red pepper, garlic seasoning: white sugar, white vinegar, salt to make sweet and sour juice Pour appropriate amount of water and sugar into the pot, heat until the sugar completely melts, and then turn off the heat. Add appropriate amount of white vinegar and 1 teaspoon of salt, mix well, and cool. Processing vegetables Cut cabbage into large pieces, peel the carrots and cut them into thin slices.

4. The making method of pickled cabbage and kimchi and the most complete curing steps are as follows: Prepare ingredients: 1 cabbage, 50g salt, 12 chilli peppers. Ingredients of pickled water: 15g salt, 15g sugar, 500ml of cold boiled water, 1/21 tablespoon of spices and pepper. Cabbage processing Break the cabbage on both sides, then cut each side into 4 long strips, and then change the knife into small squares 5cm to 2cm wide.

5. The method of making kimchi with Chinese cabbage is as follows: Prepare ingredients: appropriate amount of Chinese cabbage, white sugar, chili noodles, minced garlic, minced ginger, and minced apple.