A complete guide to making kimchi includes not only various methods of making kimchi, but also delicious dishes made from kimchi. Although not exhaustive, it still provides several popular and commonly needed methods for everyone.

A complete guide to making kimchi:Sichuan kimchi

IngredientsPreparation

WhiteRadish1,Green radish.Carrot.Water radish.Heart radishCabbage,Green vegetables,Long beans.Lotus rootGreenChili peppersSmall red chili peppers, tenderGinger,Star aniseWild star anise,CinnamonCinnamon, bay leaves, sugar, ginger,Coarse salt.Sorghum50g of wine, 3L of water.

Steps

1. Wash and dry all vegetables, cut into strips and cubes, and let them sit for half a day;

2. Wash the kimchi pot, dip it in a small amount of white wine, pour out the wine, and invert the pot for use;

3. Place 3L of water in a non-greasy pot, add star anise, cinnamon, bay leaves, sugar, old ginger, and boil.

4. After boiling for another 5 minutes, turn off the heat and cool, pour into the kimchi pot, then add wild star anise, and put in an appropriate amount of sorghum wine.

5. Then put the kimchi in the pot, cover it with kimchi juice, seal the pot with water, and place it in a cool place;

6. The different vegetables have different eating times, and you can eat them in order.

Tips

Keep it away from light, don't make too much kimchi at once, otherwise the taste will be bad if it's not eaten in time.

A complete guide to making kimchi: Korean styleCabbage

Ingredients

Large cabbage200g of Korean chili powder, 200g of sea salt,GlutinousRice flour, 50gWhite radishCarrot,OnionA little bit, garlic, ginger,ApplePear，50g of sugar, 50ml of fish sauce,BlackSesame seedsA little bit, 3 tablespoons of shrimp paste,ScallionA little bit,CeleryAppropriate amount.Steps

1. Peel the old leaves of the large cabbage, cut it into four pieces, and sprinkle salt in each layer;

2. Put salt and water in the kimchi box to soften the cabbage, then put the cabbage into the kimchi box and cover it with water.

3. Then press the cabbage with a weight for one night, and then wash and squeeze the cabbage clean and use it;

4.

GlutinousRice flour, add 500ml of water, stir well, and cook on the fire while stirring until it becomes viscous and set, then cool it down;5. Shred half a white radish, add salt to soak, squeeze out the water, then add 200g of chili powder, mix with glutinous

Rice flour6. Add apple and pear puree, add ginger, garlic, onion, and carrot puree, then mix with shrimp paste and fish sauce.；

7. Add

SugarAnd a little bit of black sesame seeds, add a little chopped scallion and celery, and mix well, then evenly spread the marinade on the cabbage;8. Then put the cabbage into the kimchi box, cover it with a layer of marinade, seal it, and ferment for 2 to 3 days, then you can eat it after refrigerating for 1 week.

Tips

It is delicious when fermented for about 20 to 40 days.

A complete guide to making kimchi: Kimchi stir-fry

BeefIngredients

Beef

Rib, 200g, kimchi 200g,Red bell pepper1,Green onionAppropriate amount, egg white, oil, salt,Soy sauceStarch, blackPepperChili oil, appropriate amount.Steps1. Cut the beef into small pieces, cut the green onion into segments, and cut the red bell pepper into pieces;

2. Add soy sauce,

Black

Pepper, egg white, salt and starch to marinate beef for 1 hour;3. Heat oil in a wok, add beef and stir-fry until browned, then remove;4. Add a little oil to the wok, pour in the kimchi and stir-fry until fragrant, then add the beef and stir-fry.

5. Finally, add red bell pepper and green onion and stir-fry, add salt and chili oil, and stir-fry evenly.

Tips

Since kimchi has a certain amount of salt, so the amount of salt should be less.

A complete guide to making kimchi: Korean style kimchi

Eggs

CookiesIngredientsEggs,

Korean kimchi

Shiitake mushroomsRice flour,，Green onion, salt.，Steps1. Chop the kimchi and shiitake mushrooms into small pieces, put them in a bowl, and add a little salt to mix.

2. Add rice flour to make dry vegetable balls, then add eggs and mix.

3.

Pan

Small fire, add a little oil, then scoop in the egg vegetable, slowly fry, until both sides are yellow and cooked through.TipsThe batter cannot be too thin, you can omit the shiitake mushrooms and replace them with other vegetables.

Tip

The paste shouldn't be too thin; you can omit the shiitake mushrooms and use other vegetables instead.