Now it is very popular to doKorean kimchi, but what is the main vegetable in Korean kimchi? And how does it relate to spicy elements?cabbageIs it the same as other pickling methods? Can you eat more of it? Like you and me, there are many questions we have. Now, let's go with the editor to understand the techniques and nutritional value of making Korean kimchi!

"Korean kimchi" is a fermented food on the Korean Peninsula made primarily from vegetables, various fruits, seafood and meat ingredients, with fish sauce as a seasoning. Its main beneficial components are lactobacillus, and it also contains rich vitamins, calcium, phosphorus, and other inorganic substances and minerals, as well as more than ten essential amino acids for the human body.

　　Method One,materials: 300 grams of Chinese cabbage, whiteradish（）carrot( )green daikon（）radish( )pepper chili（）string beans, SonJiang.

　Korean kimchi

Seasoning: ginger,eight-cornered star, cinnamon,Chinese herb Sichuan pepperBaijiu, fragrant leaves, brine from pickles, boiling water, salt, rock sugar, each in appropriate amounts.

　Steps:

Day 1, allChinese cabbageWash, place in a basket to dry. Then cut into strips or pieces and continue drying for another half day.

The second day, thoroughly wash the kimchi crock, dry it, then pour in a small amount of high-proof alcohol and shake the bottle to evenly clean the inner wall up to 20cm inside the crock. Pour out the alcohol, then invert the crock and set it aside.

On the third day, pour 3L of clear water into a pot with no oil. Add a small amount of fennel seeds, 2 star anise, a piece of cinnamon, a few bay leaves, a piece of brown sugar (peeled), and a few slices of old ginger to the pot. Boil them until they come to a boil, then continue cooking for 5 minutes before completely cooling down. Pour this into the fermentation jar, then add half a bottle of spicy wild chili peppers with their juice.sorghumSauce. Finally, place the air-dried vegetables in. The vegetables should be fully submerged in the kimchi juice.

Day 4: After sealing the container with a lid, pour clean water into the sink to cover the jar. Place it in a cool, well-ventilated area and keep the water in the sink from drying out. The cabbage can be eaten one day later, with the best flavor in 2-3 days. The radish will also have absorbed the flavor after three days, with the best taste in 5-7 days. By seven days, the radish will have a sour taste. After ten days,yardlong beanIt's about done. So the dishes you eat first should be placed last in the jar, making it easier to take them out later. You can put the string beans at the bottom of the jar first. If there's leftover fermented vegetables by the time it's ready to be eaten, you can scoop them all out and store them in a sealed container in the refrigerator. But fermented vegetables shouldn't be stored for too long; they should be consumed as they are made. Because theyheart-pleasing carrot, The picture on the right shows that the kimchi juice had turned red by the fifth day.

The 5th day, I started to get confused about which was the red carrot and which waswhite radishIt's a bit sour.

Day 12: Actually, the radish tastes best when soaked for 7-10 days. Because I forgot, I only realized on the 12th day and then took them all out. By then, they no longer looked distinguishable as red or white radishes; the color was uniform and very pretty, but it had become quite sour.stir-fried meator make sour soup.

　Method Two,

　　Ingredients:red pepper flakes, garlic, ginger, scallions, saltsugar( )sesameetc. Fish sauce has shrimp sauce,hairtailso, to the lake soyellow croakerSo then.

　　ingredients

　　Chinese cabbagegarlic, salt, fish sauce, chili powder, sugar.

　Note

Fish sauce, also known as shrimp soy, originates from Fujian and Guangdong Chaoshan areas, inFujian cuisine, Fish sauce is widely used in Chaozhou cuisine and Southeast Asian cooking.

　Production process

Step one: Buy 5 pounds of cabbage, slice it into pieces, salt it appropriately, and let it sit for about

15~24 hours, after cabbage wilts, the initial material is ready.

Second step: Crushed garlic (use more, about 3 ounces of garlic for five pounds of Chinese cabbage), chili powder (amount to taste), are placed in a pot and stirred. Then add sugar and fish sauce (add as needed).soy sauceThat way (more), you can also add some salt and ginger flakes according to your taste, mixing these seasonings together like kneading.dumplingsJust a bite.

Step 3: Mix the well-blended sauce with the marinated cabbage thoroughly.

Step 4: Fermentation Fermentation should be sealed. The time required for fermentation depends on the temperature. Generally, it takes 4 to 5 days in spring, 3 days in summer, and a week in winter.

Step 5: Enjoy the delicious dishes. Note that you should not leave them for too long. It's suggested that single friends share what they prepare with others, otherwise, it's a waste to eat alone and spoil the food.

　Method three,

　　Ingredients:white radish or red radish, I suggest you use the red radish because the flesh inside is reddish and looks nice, and it also makes it more appetizing. Ginger two to three pieces, sugarvinegarmoderate, mainly depending on the size of the radish, the ratio of sugar and vinegar is about 2:1, then add two or three more spoonfuls of water to slightly thin out the sauce; salt

　　Method:

1. Cut the white carrots into slices. If you want to eat them on the same day, cut less of them, otherwise the carrots may not be as tasty if left for later.

2, put sliced daikon radish in a bowl, sprinkle with salt, and brine for about 20 minutes; the thinner the slices, the shorter the time; stir a few times during the process.

3. After marinating, put the pickled radish slices in a glass jar along with the ginger, and seal tightly.

4. Put water, sugar, and vinegar in a small pot and boil. Stir while boiling until the sugar is completely dissolved. You can taste it now to see if it's too sour or too sweet. Once boiled, pour this sugar-vinegar mixture into the radish jar while it's still hot, ensuring the mixture covers the radish strips. Let it cool down, then cover the jar and leave it at room temperature for one day before eating. Any leftovers can be stored in the refrigerator.

Cooking techniques

1,leekIt can accelerate the fermentation of spicy pickled cabbage and enhance its flavor.

2. Shrimp flakes are used to replace shrimp paste. Shrimp paste is better if available, but shrimp flakes are also acceptable.

3,stickyrice noodleSlurry can make cabbage easier to thicken, giving it a thicker texture and better flavor after fermentation. When cooking, stir the mixture with cool water first, and keep stirring during cooking to prevent burning at the bottom.

4. Fish sauce is available in large supermarkets and can ensure the flavor of kimchi, so it's recommended not to skip if possible. If you can't find it, you can omit it.

5. After blanching the pickled cabbage, taste it and then decide on the amount of salt to add based on its saltiness.

　　Dish features

Spicy pickled cabbage is a side dish passed down through generations of the Korean ethnic group, but it has now become a popular food for everyone. Its sour and spicy taste is greatly loved by many households.

This is the second time making kimchi, and this time I marinated 2 cabbage heads. Compared to the first time, there are more ingredients this time, but the taste isn't bad either. If you don't have much appetite, try some kimchi; it will definitely make you want to eat more and enhance your hunger. If you're inexperienced or cooking for fewer people, you canbaby cabbageTo replace cabbage, it has a better texture.

Unlike traditional pickled vegetables, napa cabbage kimchi contains rich inorganic substances such as calcium, copper, phosphorus, and iron, which can promote the absorption of vitamins C and B. Fermentation of the kimchi produces lactic acid bacteria that not only purify the intestines but also promote the activity within the gastrointestinal tract.proteindecomposition and absorption, inhibiting the proliferation of other harmful bacteria in the intestines. And kimchi can be eaten raw, cooked, or stir-fried.pork belly, kimchi soup, kimchi ramen, kimchi stewtofu, Korean Kimchibowl of mixed riceWait for the delicacies. Absolutely delicious, good things that transcend boundaries. I hope everyone likes them.