The practice of Korean kimchi

Korean kimchi recipe

1 picture

“The Korean kimchi application event was very popular some time ago. I remembered that I made this Korean kimchi by myself. It seems to be very successful. After eating Korean kimchi, it has all kinds of flavors. It can be served with rice or wine. , easy to digest, refreshing appetite, can not only provide sufficient nutrition, but also prevent arteriosclerosis, lower cholesterol, eliminate excess fat and other diseases. Kimchi represents Korean cooking culture. It grows fruits and vegetables, so Koreans use salt to pickle vegetables for winter.”

Details of ingredients

Main ingredients
  • Cabbage

    Appropriate amount

  • carrot

    Appropriate amount

  • Apple

    Appropriate amount

  • Onions

    Appropriate amount

  • glutinous rice flour

    Appropriate amount

  • Chives

    Appropriate amount

  • White Sesame

    Appropriate amount

  • Sugar

    Appropriate amount

  • Oyster Sauce

    Appropriate amount

  • Shrimp

    Appropriate amount

  • garlic

    Appropriate amount

  • Ginger

    Appropriate amount

  • Korean hot sauce

    Appropriate amount

  • Paprika

    Appropriate amount

  • salt

    Appropriate amount

  • hot and sour


  • pickled


  • Days

    time consuming

  • Simple


How to make Korean kimchi

  • Korean kimchi Practice steps: 1

    One Chinese cabbage, tear off the dry and yellow leaves on the surface. Cut off the cabbage, tear off each piece, soak in water and rinse.

  • Korean kimchi Practice steps: 2

    Sprinkle a layer of salt on the surface of the drained Chinese cabbage leaves (the container is a bit small, so cut the cabbage in half), piece of codePut into a large container until all the leaves are set.

  • Korean kimchi Practice steps: 3

    Cover the lid or plastic wrap, and refrigerate overnight. Take it out the next day, and you can see that a lot of water has been marinated in the container.

  • Korean kimchi Practice steps: 4

    Soak and rinse the pickled vegetable leaves in pure water or cold boiled water.

  • Korean kimchi Practice steps: 5

    Squeeze out the water and set aside.

  • Korean kimchi Practice steps: 6

    Mix 40g of glutinous rice flour with 400g of water (1:10) and mix well, then cook over low heat and stir while cooking. Turn off the heat when it is bubbling.

  • Korean kimchi Practice steps: 7

    Then continue to stir at the remaining temperature until it becomes a thicker paste-like state, and let cool until completely cooled.

  • Korean kimchi Practice steps: 8

    Cut carrots, apples and onions into cubes. Peel ginger and garlic.

  • Korean kimchi Practice steps: 9

    Add the cut vegetables and fruits, peeled garlic and ginger to the cooking and mash them into a puree.

  • Kimchi recipe: 10

    Add chili powder to the cooled glutinous rice paste and stir well.

  • Korean kimchi Practice steps: 11

    Add Korean chili sauce and mix well again.

  • Korean kimchi Practice steps: 12

    Pour in the whipped fruit and vegetable puree.

  • Korean kimchi Practice steps: 13

    Add shrimp skin.

  • Korean kimchi recipe: 14

    Add oyster sauce and mix well.

  • Korean kimchi Practice steps: 15

    Add white sesame seeds, garlic sprouts cut into sections, and sugar, mix well, and serve as pickled sauce.

  • Korean kimchi Practice steps: 16

    For each cabbage leaf, apply a layer of sauce evenly on both sides with a brush or hand until all the cabbage is coated. Arrange the cabbage smeared with the sauce neatly in the container, and finally spread a thicker layer of sauce on the surface, cover with a lid or plastic wrap, and ferment at room temperature for 2-3 days (1 day at room temperature in summer, 3-5 days in winter). day), then put it into a small box with better sealing performance, put it in the refrigerator for 5-7 days, and then start eating it, and eat it within one month.


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