Since kimchi is called "kimchi," it naturally involves the word "kimchi." Making kimchi actually refers to a method of preserving vegetables that ancestors used.The method of making this kimchi has been passed down for centuries and is still used by people today. The essence of this method has been continuously maintained, which is truly remarkable.

Methods for making kimchi:Sichuan Kimchi

IngredientsPreparation

WhiteRadish1,Green radish,Carrot,Water radish.Heart radishCabbage,Green vegetables,Long beans,Lotus rootBlueChili pepperssmall red chili peppers, tenderGinger.Star aniseSichuan peppercorns,Eight cornerCinnamon, fragrant leaves, sugar, ginger,Coarse salt,Sorghum50g wine, 3L water.

Steps

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

2. Wash the kimchi jar, add a small amount of white wine, rinse, and discard the wine, then invert the jar for use;

3. Place 3L of water in a non-oiled pot, add star anise, eight corners, cinnamon, fragrant leaves, sugar, and old ginger, and bring to a boil;

4. After boiling for 5 minutes, turn off the heat and let it cool. Pour into the kimchi jar, then add wild mountain pepper, and add appropriate sorghum wine;

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

6. The time to eat different vegetables is different, and you can eat them in order.

Tips

Keep it away from light, don't make too much kimchi at once, and it won't taste good if you don't eat it for a long time.

Method for making kimchi: Homemade kimchi

Ingredients

Heart radish 150g,Watercress150g,CherryPeachRadish100g, carrot 80g, chili 40g,Celery100g, ginger 15g, eight corners 1, salt 1 small spoon, Sichuan peppercorns 1 small spoon, cinnamon 2g, fragrant leaves 1 piece.

Steps

1. Wash and dry the kimchi jar, put star anise, salt, cinnamon, eight corners, fragrant leaves in a large bowl, and pour cold water to cool;

2. Wash and cut various radishes and vegetables into small strips, and slice ginger;

3. Then put all the cut vegetables into the kimchi jar, press firmly, and pour in the cooled seasoning water;

4. Cover the vegetables with seasoning water, then seal the kimchi jar, and allow it to ferment for 3 days in this season.

Tips

The kimchi jar must be clean and free of oil, and the water in the basin can isolate air.

Method for making kimchi: Korean spicyCabbage

Ingredients

Large cabbage, 200g Korean chili powder, 200g sea saltGlutinousRice flour50g,White radishCarrot,OnionA little, garlic, ginger,Apple，Pear, 59g sugar, 50ml fish sauceBlackSesameA little, 3 spoonfuls of shrimp paste,SpinachA little,Bok choyAppropriate.

Steps

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

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

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

4.GlutinousRice flour, mix with 500ml of water and cook over medium heat, stirring until it becomes viscous, then cool;

5. Shred 500g of white radish, add salt to soak, then squeeze, and add 200g of chili powder, and add to glutinousRice flour；

Add apple and pear puree, add ginger, garlic, onion and carrot puree, then add shrimp paste and fish sauce and mix well;

7. AddSugarAnd a little black sesame, add a few chopped spinach and bok choy and mix well, then evenly spread the kimchi on the cabbage;

8. Then put the cabbage in the kimchi box, cover with seasoning, seal, and ferment for 2-3 days, then refrigerate for 1 week to eat.

Tips

It tastes best after being pickled for about 20-40 days.