How to make kimchi. (cabbage kimchi)

How to make kimchi. (cabbage kimchi)

 

 

 

 

 

The process of pickled cabbage is the most important thing.
Depending on the condition of the cabbage, the time to pickle should be adjusted little by little depending on the temperature.
Like these days, the temperature is high in the heat, and the cabbage is not thick, so I pickled it for 4 hours.
In the fall, you have to pickle for about 5 hours.As I said when I introduced the kimchi series last year,
It's a temple for 8 to 9 hours. Also, you have to adjust it little by little depending on the size of the cabbage you make.
And when you pickle, you must use domestic sun salt!
Today, I didn't make glutinous rice paste, but ground rice in a blender.I've introduced glutinous rice paste to you many times, right?
You can use rice.Boiled potatoes can be ground in a blender.
For beginners, try the cabbage kimchi that you can easily make deliciously!

 

 

 

Main ingredient: 2 cabbages. 15 stems of chives. About 4 cups of sea salt. A bowl of rice (or glutinous rice paste). 1/6 pears.
1/4 onions.10 pieces of garlic. 2 pieces of ginger. Four red peppers. One white part of green onion. 1/2 cups of fish sauce.
Two and a half cups of red pepper powder. 2T of sugar. 1 slice of radish (about 4cm thickness × 6cm diameter).
=> My measurement is 1T of a spoon of rice.One cup of paper cup is one cup. (Peel it and measure it.)
=> Make sure to use domestic sun salt... If you make kimchi and it tastes bitter...Salt is the cause.

 

 

 

 

 

 

1. I prepared 2 cabbages. It was about medium size.
After removing only the yellow leaves of the cabbage.Cut the roots into four parts with a knife. (If the cabbage is large, cut them into four parts.If it's small, cut it in half)
Pour 15 cups of water into a large basin and add 1 cup and a half of sea salt to dissolve the salt well.
Put the cabbage in 4 pieces in melted salt water and soak it for about 5 minutes.
(Don't put all two cabbages in salt water at once.Dip only two pages in salt water.I'm going to soak it :)

 

 

2. Lift two to three cabbage leaves on the cabbage that has been soaked in salt water for about five minutes and sprinkle salt on them.
(Spray salt on the stem, not on the leaves of the cabbage.)The amount of salt that I put on is about two cups)
Put the cabbage sprinkled with salt in a large bowl and soak it in No. 1 and sprinkle the remaining salt water evenly on the cabbage.
I'm going to soak it for about 4 hours. (Turn the cabbage upside down in the middle so that it can be pickled evenly...)
==> It's been pickled for four hours in the heat like these days.About five hours in the fall.
In winter, it's pickled for about 8 hours. (Adjust the time depending on the size of the cabbage.)~)

 

 

 

 

 

 

3. A piece of radish. 1/4 onion. 1/6 pear. 1 green onion white part. 10 pieces of garlic. 2 pieces of ginger. 4 red peppers. 1 bowl of rice.
I'm getting ready.Cut all the ingredients into pieces so that it's easy to grind.
Put the cut ingredients with rice in a blender.Add 1/2 cup of fish sauce + 1/4 cup of bottled water and grind finely.
(If you don't grind it finely in a blender, it's not good to see because the rice grains float in kimchi later on.
Or soak the rice in bottled water for 1-2 hours and grind it well.~~ )
==> When you go to the blender, you can add anchovy and kelp broth instead of bottled water, which makes it more savory...
Pour the finely ground one into the bowl.Add 2 cups of red pepper powder + 2T of sugar + 2T of salt.
Mix it well. (The sauce is done.)
==> It's better to add plum extract instead of sugar.
*** If you add glutinous rice paste instead of rice.
How to make glutinous rice paste: Put 2 cups of water in a pot, 5T of glutinous rice powder, and mix it well. (If you whisk it with egg foam, it will dissolve well.)
Turn the gas on medium heat.When it boils, stir it and boil for about 5 minutes.

 

 

 

4. The cabbage is well pickled.The degree to which it bends well when bent.
When the cabbage is pickled, wash it in cold water about three times and drain it by placing it on a basket.
30 minutes is appropriate for draining water.

 

 

 

5. While draining the pickled cabbage, wash 15 stems of chives and cut them into 4cm long pieces.
*** I don't put radish in my cabbage kimchi. Instead of adding radish, cut the radish into pieces when you grind the sauce.
I changed it.If you want to add radish, please add it.
Normally, I cut radish into pieces and grind it in a mixer so that the cool taste of radish comes out of the kimchi.
In kimchi-making cabbage kimchi, cut radish kimchi into pieces and put them in cabbage.

 

6. Add chives to the prepared kimchi seasoning and mix them evenly.
It is completed by evenly adding seasoning to the drained cabbage.
Put it in a kimchi container, store it at room temperature for about a day, and store it in a kimchi refrigerator or refrigerator when it smells cooked.
You can eat it.~
*** You can adjust the seasoning little by little to suit your taste.
Red pepper is coming out a lot these days, right? When it's cheap, wash it with scissors, put it in a sanitary pack, and store it in the freezer.
It is useful to take out little by little and use it when making kimchi.
If you don't have red pepper, soak it in water and use it.If you don't have it, you can skip it.