1. Choose Chinese cabbage with appropriate size. Oversized Chinese cabbage; The outer leaves will peel off when they are old and waste too much. The leaves of too small Chinese cabbage are too tender, so it is difficult to grasp the time when pickling. Easy to pickle, too soft, without crispy taste. Wash the whole Chinese cabbage and prepare the whole dried pepper and ginger.
2. Korean food needs a constant temperature environment. The temperature of sauerkraut can't fluctuate too much, and Chinese cabbage will "catch a cold" and break down. Just keep it at 28 to 35 degrees Celsius for fermentation. Put the glass container with a lid into a plastic bag in an ordinary supermarket, tie the bag tightly and put it into a sealed container with foam.
3. Because Korean food can't be eaten at one time, you should pay attention to keeping the soaked Chinese cabbage clean and hygienic, and also prevent greasy and dirty things from mixing into the glass container, which will make the Chinese cabbage stink and deteriorate.
4. Be sure to choose a glass container. Glass containers and chopsticks should not be stained with oil, so it is best to prepare special ones; Flowers will grow when stained with oil, and the whole bowl of Chinese cabbage will rot badly.
5, the glass container must be sealed, don't open the lid in the middle.
6, kimchi water must use pure water, because pure water has no water quality precipitation, kimchi water can be drunk.
7. Everyone's hands are different, and kimchi tastes different. My hand love sweating, commonly known as "smelly hand", is not suitable for making kimchi. As long as I take kimchi, a can of kimchi water is wasted. But there are also solutions, which can be solved by wearing disposable gloves.
8. If Korean food is cooked with sauce, canned bottles or glass bowls, it must be oil-free and raw. After cleaning the bottle, put it in the pot for 5- 10 minutes, and turn the bottle upside down to drain the water.
9. Cook this dish in summer and put it in the refrigerator. Generally, you can eat it the next day, and it will taste better after 3 days.
10, it doesn't matter without a sealed container like mine. Just wrap it in a thick towel or old clothes.
1 1, not all at once; Don't eat directly with chopsticks, it will pollute the whole bowl of Chinese cabbage and make it soft, sour and bad. Can be packed in a fresh-keeping box; Put it in the refrigerator and take some out with special clean chopsticks when eating; Be careful not to touch raw water.
12, different periods have different sour periods, so we must accurately grasp the time. If you can't remember, you can stick the start and end time on the cover, which can effectively grasp the taste of Korean food.
13, put salt in Chinese cabbage, first, for seasoning, second, for disinfection with salt, and third, to make the tough Chinese cabbage more Microsoft. After putting the salt into the Chinese cabbage, shake the glass container up and down with both hands to make the salt evenly distributed on the Chinese cabbage.
14. Wash ginger and peel it. Pickled pickles are peeled to prevent unsanitary. In fact, the skin of ginger is very nutritious. If it is necessary to keep ginger skin, soak ginger in light salt water for more than 20 minutes.
15, Korean food can be refrigerated in the refrigerator, and it tastes crisp, with a little sweetness of Chinese cabbage, which is very tasty. Iced kimchi water is also delicious.
16. If there is a great advantage in cooking this Korean dish in the north, it is because there is heating in the north in winter, so it can be kept constant. Only air conditioning can be used in the south, and it will be hot and cold. Eating this cold pickle in the stove in winter is also very refreshing. However, there is little difference between North and South in spring and autumn, and it is also the best time to cook Korean food. The temperature in summer is the most difficult to grasp, especially in the south, which needs to be grasped by experience.
17. Chinese cabbage, the material for Korean cuisine, must be cleaned. If not cleaned, it will lead to intestinal infection.
Kimchi is the essence and soul of Korean and Japanese cuisine. Everyone has eaten kimchi. Have you ever eaten kimchi? I believe that everyone rarely comes into contact with the delicious food about North Korea. In fact, there is not much difference between Korean food and Korean food. Dad said that in a country the size of a palm, if you pee, you will drown. In just 60 years, it is impossible to distinguish two different cuisines. We saw pickles, fried rice cakes, seaweed soup and rice sausage in Korean dramas ... in fact, we can also find them in North Korea. These are two cultures with different styles, but we know too little about North Korea and know more about its style. My exposure to Korean food was also influenced by my father. Haha ~ dad is still very authoritative to our family with the door closed. After all, he is the most lovely person-the Volunteers to Resist US Aggression and Aid Korea.
I won't compare kimchi today, and I won't make similar kimchi. Choose the most distinctive dishes; As our family calls it: "Korean food". Its practice is completely different from kimchi. The essence lies in the blended juice. And you can do it all year round. I especially like chilled Korean food. Kimchi water can be used as a drink. In fact, it can achieve the purpose and effect of losing weight. It is well documented that kimchi is used to mediate the beneficial flora of human body. Especially suitable for young people now.