Korean kimchi

Overview

To make a good kimchi, the first thing to do is to choose fresh and delicious Chinese cabbage and radish. 1. When choosing cabbage, you should pay attention to whether the cabbage should grow sideways (fat) and the roots should be concave. This type of cabbage is heavier and has a tight interior. It is a good cabbage, usually weighing about 1.5~2 kilograms. 2. The radish depends on whether there are many lines on the side, and the ones with less lines are softer. Don’t choose those with lush leaves on the upper body. The lower body should be round and plump, with less hairs and a good radish that tastes sweet and refreshing. 3. Cucumbers should be long, straight, uniform in thickness, and those with more thorns are preferred.

Tags

• side dishes
• korean food
• carrot
• chinese cabbage
• chives
• coarse paprika
• garlic
• glutinous rice paste
• onions
• pine nuts
• sugar
• fine chili powder
• fish sauce
• ginger
• radish
• salt
• shrimp paste
• thin leeks
• water
• water pear

Ingredients

Steps

1. 1 Remove the damaged and dirty surface of the Chinese cabbage, and use a kitchen knife to make a slit about 15 cm deep at the bottom.

   

2. 2 Tear in half using your hands.

   

3. 3 Sprinkle the white parts of the leaves evenly with salt.

   

4. 4 After the bottom is soaked in salt water for about 2 hours.

   

5. 5 Soak everything in salt water for 5 to 6 hours, and the cabbage will be completely soft (not too salty, just tear off a small piece and wash it with water, taste it for a little salty taste).

   

6. 6 Rinse with clean water and drain on a sieve for about 1 to 2 hours.

   

7. 7 Cut leeks and scallions into 4cm sections and set aside, and slice the peppers.

   

8. 8 Cut red and white radish into shreds and set aside.

   

9. 9 Put all the kimchi sauce seasonings into a juicer and blend into kimchi sauce (the effect of cold rice and glutinous rice paste is the same).

   

10. 10 Add shredded radish, green onions, and leeks to the kimchi sauce and stir gently.

    

11. 11 Spread the mixed sauce evenly on each leaf of the cabbage. Find a container and place the cabbage coated with sauce flatly in the container, stacking one layer on top of another. Cover the lid and wait until it roars.

    

12. 12 Place the mixed cabbage in layers in a container, compact it with your hands, and store it at room temperature. It will ferment quickly.