The practice of authentic kimchi

1. Two Chinese cabbage (determined kind) cut into four. Place, such as pot.
2. Salt. Put a heavy pressure on it. Day.
3. Remove cabbage. The salt water dry grip. Aside.
4. Prepare spices: dried red pepper paste with water transferred; add salt, MSG, apple silk, beef powder (not floss), shrimp sauce (can be used instead of oyster sauce), mashed garlic and ginger (be sure to pound), hand stirring.
5. Layers to wipe the sauce on the cabbage.
6. If placed in covered containers. Two days later, a little sour, can be placed in the refrigerator. Meal to eat when cut.
addition to cabbage, can also pickled radish. Radish cut into pieces.
To Remember, beef and shrimp sauce powder essential. And we have to wait a bit sour and then into the refrigerator. 3-4


cabbage trees, coarse salt 2 cups white radish 1.5 kg, Sydney, 50 grams, ginger 50 grams garlic 50 grams, onion 30 grams, 30 grams of celery, onion 500 grams, 30 grams pine nuts, sesame amount, South Korea brine shrimp paste 1 / 3 cup chili powder 1 / 2 cup.
Method:
1. Wash and cut the cabbage in half, sprinkle evenly between the leaves coarse salt, marinate at room temperature for 4 hours.
2. the white radish, Sydney, on the bowl with the garlic onion, ginger, chili powder mixture, then into the brine shrimp, celery, onion, etc. and mix well.
3. try taste, if taste is not enough, can consider adding chili powder and salt.
4. leaves the marinade evenly ground floor in the middle, then put away was a semi-circular-shaped leaves, if eaten the same day, then marinate at room temperature within half a day to bowl.
Note:
store kimchi is best covered containers sealed, only 0-5 ℃ placed in a refrigerator, can be stored for 2-9 months. The longer the more pickled kimchi flavored, crisp taste like it if, from three days to marinate for half a day.



world famous Korean kimchi, essentially become South Korea's signs.
kimchi Korean pronunciation:
Note: Fish sauce is the most essential thing, is why the Chinese hot and sour pickles and kimchi greatest difference, almost every family in South Korea make their own fish sauce, Chinese people do not eat this thing, but in large supermarket which has sold about 8-10 dollars a bottle, mostly Thai fish sauce.
preparation materials:
1.
cabbage, Chinese cabbage leaves more table thin, dense foliage, there is no need to remove the outer leaves too much to see them clean and fresh as the last election. Storage cabbage to have green leaves look fresh cabbage is appropriate, the better the new production of Chinese cabbage, cabbage to moderate size in autumn, cabbage good degree and weight for good. Cabbage is not only rich in vitamins or minerals, also contains a variety of pharmacological effects of various ingredients. According to the papers published, cabbage contains methyLmethionine methionine bio-active substances, with the effects of atherosclerosis, and methyLsysteinsuLfoxid with enhanced cholesterol effect.
2.
radish radish composed mainly by water, rich in vitamin C and digestive enzymes - amylase glucoamylase factors, if eaten raw, it helps digestion. Compared with the heart radish, vitamin C mainly in Luobu Pi, so best not to peel, wash after eating. Radish with thick and uniform, no scars, fresh, smooth color, soft, succulent fruit, not too spicy, sweet for the last election.
3.
chili peppers in addition to carotene and vitamin C, but also contains a variety of ingredients. With sterilization and sterilization effect of capsaicin, can promote the secretion of saliva or gastric juice, and promote digestion. In addition, with increasing the body's metabolic effect. Kimchi used pepper dried in the sun should use the color red, flesh thick, smooth skin of the pepper.
4.
garlic Garlic is the source of origin in Central Asia, belongs to the lily family of the onions, garlic in the ground. Garlic garlic is light brown skin surrounded by a 5 to 6 small internal garlic. Ordinary farm cultivation of indigenous varieties of representation as a late-maturing varieties of six Orange Peel garlic and garlic, and long stems of garlic. More use when making pickles taste spicy Orange Peel garlic, and garlic or use garlic salt production leaves many with long stems of garlic when. The main ingredient in garlic stimulate - C sulfite bactericidal for the carbonic acid of 15 times, with the promotion of metabolism, pain, constipation, detoxification and other effects.
5.
ordinary vegetables are alkaline onions, but onions are rich in sulfur, are acidic foods. Onion is difficult to store vegetables, water content of 80 percent. Onions, green part is also rich in vitamins A and C. Because onions contain sulfur components in the stimulus and C compounds, bactericidal, insecticidal effect. Green onions and fresh selection of roots thick, short and thin onion pick fresh leaves. Two kinds of onions with the light blue part of the long, thick, shiny appropriate.

6.
ginger and ginger vinegar, soy sauce, salt, honey consistency, do not damage the inherent taste of food. About 80% water, rich in minerals. Has a unique flavor and spicy taste, spicy taste which comes from the material elements called ginger, with stomach sweating effects, also contribute to weight loss. Petals thick, tortuous small,journal, thin, transparent skin, fiber is not less spicy ginger, and more water and soft.
7.
parasitic gill pine green algae in the shallow sea, the overall dark green, touch smooth, calcium and phosphorus content than moderate. Pickled cabbage storage use.
8.
salt salt use in humans so far the oldest of spices, the most important. Because salt is not only regulate the salty food, nutrition or physiology, etc. are other substances can not be replaced. Absorbed into the sodium salt and chlorine, into the blood, digestive fluid, tissue fluid osmotic pressure to play a role and participate in acidity regulation and neuromuscular excitability regulation.
9.
fish sauce is a fermented food storage, during storage proteins into amino acids, natural flavor and aroma generation. Fish spines broken down into easily absorbed calcium, fat into volatile fatty acids to produce the unique flavor and aroma of the sauce. Fish sauce as a high-quality protein and calcium, fat quality source of supply, the high calcium content, alkaline foods, and in body fluids has an important role. The most common shrimp paste, due to less fat, so light, anchovy butter fat and the required amino acids and heat up.
steps:
first step: buy 5 pounds of cabbage, into one piece, together with the right amount of salt, put about 15-24 hours, most of cabbage after the initial contraction of the material just fine.
Step two: find a switch to turn the pot was put garlic finely ground (a little more than five pounds of cabbage, two garlic about 3), chili powder (according to their tastes may be), then sugar, fish Lucy (as much as soy sauce), according to your taste you can recapture some of the salt. Blending the mix of these spices together, and the dumplings look like it.

third step: to seal the fermentation fermentation, the fermentation time, as the temperature, are generally 4-5 days of spring, summer, 3 days, in winter you need a week.
Step four: delicious food, attention is please do not put too long, it is recommended to do after some single friends to share with friends, or else eat a bad place to pity.

finished on the first, revisit the practice.


material:
1, a cabbage (about two pounds), leaf to leaf rinse.
2, a small piece of ginger, garlic one.
3, two spoons of chili powder (increase or decrease according to personal preferences).
4, shrimp, shellfish exposed two spoons, shrimp, fish sauce, Hall (120 grams).
5, a tablespoon of sugar, salt and about two or three, monosodium glutamate, a coffee spoon.
6, scallions three (if you do not like to eat onions, can not).

practice:
1, to wash the cabbage, cut about five cm segment Zhuangpen, the salt and the water just flooded cabbage, stir, cover soak until soft, about three hours (winter needs be soaked with more than eight hours).

2, cut ginger into very fine end of garlic crushed.

3, with mash.

the cabbage and onions in addition to all the materials used to reconcile external uniform.

5, the film picked up the soaked cabbage, squeezed the water after shaking loose, put the bowl (this time can taste the salty cabbage is appropriate, if not salty again in spices put a little salt), pour the seasoning mix fully.
remember to wear disposable plastic gloves, kitchen, or will be delicate.

6, marinated edible.

If you put a few days later, the taste will be better. This requires a good seal mounted on the box, then into the refrigerator, so you can put two or three months.

material:
1, a cabbage (about two pounds), leaf to leaf rinse.
2, a small piece of ginger, garlic one.
3, two spoons of chili powder (increase or decrease according to personal preferences).
4, shrimp, shellfish exposed two spoons, shrimp, fish sauce, Hall (120 grams).
5, a tablespoon of sugar, salt and about two or three, monosodium glutamate, a coffee spoon.
6, scallions three (if you do not like to eat onions, can not).
practice:
1, to wash the cabbage, cut about five cm segment Zhuangpen, the salt and the water just flooded cabbage, stir, cover soak until soft, about three hours (eight hours required in winter or more to soak soft).
2, cut ginger into very fine at the end, after the crushed garlic mash together.
3, the cabbage and onions in addition to all the materials used to reconcile external uniform.
4, the film picked up the soaked cabbage, squeezed the water after shaking loose, put the bowl (this time can taste the salty cabbage is appropriate, if salty enough to recapture a little salt in the spices ), add spring onion and other spices to fully mix well and serve.
5, packed in sealed box better, then into the refrigerator, so you can put two or three months.