How to cook kimchi?

"This weekend, when I got the fish sauce, my long-term plan to make kimchi finally came true.

It is so difficult to buy a bottle of fish sauce in this big county where I live, and fish sauce is an essential seasoning for kimchi.

On Saturday morning, this is my first time to go to the vegetable market, and I should be able to buy the freshest dishes. "

Composition details

condiments

Appropriate amount of Chinese cabbage

An apple accessory

Lizi no.1

Ginger no.1

Garlic No.1

A little leek

A little pepper shell

An onion

Appropriate amount of fish sauce

Appropriate amount of shrimp paste

Appropriate amount of Chili powder

Proper amount of sugar

Salt160g

Hot and sour taste

Hybrid technology

A day takes time.

Unknown difficulties

Steps of kimchi practice

1

Onions, onions, leeks.

2

After cutting, the onion had better be made into mud, but I couldn't stand it anymore and cut it into small squares.

three

Ginger and garlic.

four

This is chopped green onion, Jiang Mo and minced garlic.

five

Hard-won fish sauce and expensive seafood sauce

six

Mash pears and apples (remember to peel them).

seven

Chinese cabbage is divided into four parts. I melted 80 grams of salt in cold boiled water, then put 70 grams on the root of Chinese cabbage, covered it and left it for ten hours (I didn't hold back, I took it out in seven hours). I bought this box this morning and spent six yuan, which is quite suitable. This situation has begun to change.

eight

Seasoning has begun. The ratio of Chili to Chili powder is two to one. I put eight spoonfuls (iron spoonfuls) of Chili, four spoonfuls of Chili powder and two spoonfuls of sugar (but I think I put less). I put one of the small bowls in the fish sauce, two spoonfuls of seafood sauce and a little salt, and then grabbed it with disposable gloves. By this time, I have smelled kimchi.

nine

Seasoning is finished.

10

The next step is to spread the prepared sauce evenly on the pickled kimchi. When kimchi is taken out of salt water, it should be soaked quickly, controlled to dry, and then applied one by one.

1 1

Find a big bowl, put a plastic bag on it, and roll the pickled kimchi into the bowl. It looks appetizing.

12

When all four are ready, squeeze out all the air, tie a knot and put it back in that box. Remember to dry the box! But it may not be good to use a bag, so I won't need it in the future.

skill

I read on the internet that I was supposed to put it in the refrigerator at room temperature for one day and then eat it for a week, but I ate it in less than three days. I also made pickle soup, which was delicious and sour, but unfortunately I didn't take any pictures. Maybe next time.