How to make Korean kimchi
Korean Kimchi Famous all over the world, the most important ingredient in Korea, kimchi is a fermented food made primarily with vegetables, with fruits, seafood, and meat as ingredients. Korean kimchi has a delicious and refreshing flavor, and is rich in lactic acid bacteria, making it nutritious.
How to make Korean Kimchi
Ingredients preparation
Chinese cabbage 1 head,glutinous rice flour 2 cups, chili powder 4 cups, water, salt, fish sauce 150ml, minced garlic 7 cloves,ginger minced,onion 1, sugar 1 tablespoon,apple 1.Steps 1, cut the Chinese cabbage in half, sprinkle salt evenly on the Chinese cabbage and between the gaps.
2, add warm water at about 40 degrees, enough to cover the Chinese cabbage, and press with a flat object, and ferment for 1 night.
3, after the Chinese cabbage is fermented, wash off the salt, taste it, and if it's too salty, wash it again.
4,
glutinous rice flour
ratio with water is 1:2, cook in a pot, stir constantly, glutinous rice cooked, add water, and continue to cook over low heat. 5, approximately 3-4 minutes, turn off the heat, and cool.6, put chili powder into the cooked glutinous rice flour, add fish sauce and mix well, then add minced garlic, minced ginger, and sliced onion. 7, cut the apple into thin strips, add appropriate
sugar
and add to the sauce, mix well, and let it sit for 5 minutes.8, place the drained Chinese cabbage in a dish, and evenly spread the Chinese cabbage leaves with the cooked glutinous rice flour. 9, place in a sealed jar, and it can be eaten after about 1 day.
The most authentic way to make Korean Kimchi Ingredients preparation Chinese cabbage
750g, carrots
25g,
green bell pepper
50g, apple 100g, onion 20g,
leeks 30g, garlic 40g, chili powder 30g, sugar 30g, coarse chili powder 5g,MSG 5g,flour 35g, ginger minced 25g, salt 5g, white vinegar 30g, fish sauce 20g.Steps 1, first wash and chop the Chinese cabbage into large pieces,carrot cut into long strips, green bell pepper cut into strips, then sprinkle salt and let it ferment for about 2 hours.2, wash the leeks, cut into 1.5cm segments, and set aside. 3, put the flour in a pot, add appropriate water and mix well, and cook over medium heat to make a slightly thick paste.
4, put the coarse and fine chili powder into the paste and mix well.
5, after mixing the chili powder, add MSG and sugar and mix well while hot.6, add rice vinegar and fish sauce and mix well. 7, add a little salt and mix well.
8, put the garlic and onion into a food processor, and chop finely, and set aside. Add a little mineral water to chop the ginger finely.
9, pour the three chopped ingredients into the chili paste and mix well.
10, cut the apple into small pieces, put it in a food processor and chop it into mince, and add it to the chili paste and mix again.
11, put the prepared leeks in the paste and mix well, and combine the ingredients.
12, after the Chinese cabbage is fermented for 2 hours, drain the salty liquid, and wash it clean with water, and mix it with the prepared chili paste, pour it into the Chinese cabbage and mix well.
13, place the mixed Chinese cabbage in a sealed bag, squeeze out the air with your hand, and place it at room temperature for 2 hours, then put it in the refrigerator for 24 hours.
Nutritional benefits of Korean Kimchi
Nutritional value
Each gram of fermented kimchi contains about 1 billion lactic acid bacteria, which can reach four times the weight of lactic acid.
Lactic acid bacteria is good for the intestines, and also has antibacterial properties. Kimchi also contains a lot of vitamins A and C, calcium, phosphorus, iron, and other minerals. The fiber in it also helps to integrate food and digestive enzymes, which promotes digestion and absorption, and has good effects on preventing constipation and
colon cancer.
Put the mixed cabbage into a sealed bag, squeeze out the air, and place at room temperature for 2 hours.
Korean kimchi's nutritional benefits
Nutritional value
Mature kimchi contains approximately one billion lactic acid bacteria per gram, which can reach four times the weight of lactic acid. Lactic acid bacteria are beneficial for the intestines and also provide antibacterial properties to the kimchi. Kimchi also contains rich amounts of vitamins A and C, calcium, phosphorus, iron, and fiber, which helps in the fusion of food and digestive enzymes, promoting digestion and absorption, and preventing constipation and Large intestine Cancer.
