Simple kimchi
Overview
If you have a bad appetite in summer, it would be best if you have refreshing and appetizing kimchi. Now that the family is small and I make too much kimchi, not only can I not eat it, but it is also very annoying to put a big jar there. Today I will teach you how to make a simple version of kimchi. It is very convenient to put a small jar in the refrigerator and eat it on the go.
Tags
Ingredients
Steps
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Wash the prepared vegetables.
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Wash the cabbage and cut it into strips. Since you are making kimchi, you can cut it roughly.
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Cut celery into diamond-shaped sections and set aside.
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Grate the carrots with a grater.
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Chop the garlic into large pieces, and cut more.
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Cut the ginger into thick slices. The ginger should be cut into larger pieces to make it easier to pick, because once it is soaked, it will become a tall and tall pickled ginger, which can be used for stewing fish and chicken. You should add Chaotian pepper according to your own taste. If you like spicy food, you can add more.
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Find a large enough container, put all the chopped vegetables in it, and add two tablespoons of salt.
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The usual spoon for eating, two spoons of sugar.
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tablespoons of apple cider vinegar. I used this because I want to wash away the sugar that sticks to the spoon. If you use a spoon, two tablespoons will be enough.
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For high-strength liquor, only two bottles of caps are enough, which is crucial for rapid fermentation. Then add 30 peppercorns and mix all ingredients evenly.
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In order to mix evenly, everyone should start kneading. Feel it when the grains of salt and sugar are completely gone.
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Let the mixed vegetables rest for about an hour, and the soup will come out. At this time, put the kimchi into a sealable container. Xi'er uses canning bottles, but if you don't have them at home, you can use crisper boxes. The vegetables should be pressed properly into the porcelain, and the soup should be poured in. If the soup does not completely cover the kimchi, add water. Be sure to use mineral water or cold boiled water, not boiled water. After canning is completed, sprinkle a small spoonful of salt on the mouth of the bottle and add a capful of white wine (this is for sterilization and to prevent the pickles from rotting, so don’t forget it). Cover the lid and place it in a cool place. After about 5 days of fermentation in summer, you will see small bubbles running up from the bottom of the bottle, which proves that the kimchi is fermented. At this time, the kimchi should be stored in the refrigerator. Why do you see that your mother’s kimchi never needs to be put in the refrigerator? That’s because traditional kimchi puts a lot of salt in it. Now that we are on a low-salt diet, the kimchi made by Cun’er puts less salt in it, so it is more delicate.
