Currently, Kimchi and sauerkraut are favorite foods of many families. Sour, crunchy easy to eat, delicious to help digestion ... but low in calories, rich in fiber, vitamins, help the beautiful, beautiful skin everyone loves headline. Come on! And Topnlist Refer to how to make Kimchi so delicious, crunchy and attractive.
1. How to make delicious, crunchy kimchi
Kimchi ingredients for cabbage export factory:
+ 1 big cabbage.
+ 2 white radish.
+ 1 onion.
+ 2 fruit cherries (if you eat spicy, you can give more).
+ 1 / 2 cup chili powder.
+ 1 / 2 apples
+ 3 teaspoon minced garlic.
+ 1 / 3 cup fish sauce.
+ 2 teaspoon sesame.
+ 1 / 2 spoon chopped ginger.
+ 3 spoon of glutinous rice flour.
How to make delicious, crunchy kimchi:
- Step 1:
+ Cabbage after buying, separated by each leaf, cut off the spoilage, then soak in a bowl of warm water dissolved half a cup of salt.
+ Next, use a cup of iodized salt or granulated salt to rub on the soaked cabbage, rub on the core and stem of the cabbage, and then pick the cabbage and soak in warm salt water.
- Step 2:
+ Use a clean, heavy object to cover the whole cabbage submerged in salt water for about 4-5 hours so that the cabbage can absorb the salt and start to soften.
+ After that, take out the cabbage and wash again with cold water and drain.
- Step 3:
+ Next, add 3 spoon of glutinous rice flour and 3 spoon of water in a large bowl, stir well then pour into a pot and cook on the stove.
+ Turn the low heat to medium, add 2 spoon of water, just boil while stirring about 10 minutes to avoid lumps.
- Step 4:
+ Sliced onions, rinse. Shallots cut into pieces of 5 cm, peeled, washed and sliced.
+ Thinly sliced chili peppers. Apples and onions are put in a puree.
- Step 5: Marinated Kim Chi
+ Use a large, clean, all the ingredients: freshly cooked glutinous rice flour, finely chopped radish, chili powder, sliced onions, spicy chili, onions, finely chopped green onions, 2 spoons sugar, 1 / 3 cup fish sauce, 3 spoon of minced garlic, 1 / 2 spoon of minced ginger and 2 spoon of roasted sesame.
+ Then use your hands with clean gloves to mix well up.
+ After the spices have been mixed well, apply the mixture on all sides of the cabbage to drain.
- Step 6: Finally, place the mixture in a tightly sealed jar, leave it at room temperature of 1 for the next day and put it in the cooler of the refrigerator. About 2-3 days you had a delicious kimchi.
Note: If you want kimchi to be more crispy and delicious, then Chinese cabbage should be left in the air and dried in the shade before making.
2. How to make delicious, crunchy pickled cabbage
Raw material for mustard greens:
+ Mustard greens: 1kg (should choose Fresh, not young, not old, not crushed, withered yellow).
+ 1 liters of boiled water (let cool).
+ Sugar: 20g.
+ Salt: 60g (large seeds),
+ 3 teaspoon small vinegar.
+ Onions, scallions, fresh peppers.
+ 1 salt pickling tools (jar, jar, jar, jar, bowl ...).
How to make yellow pickles, crunchy:
- Step 1:
+ Buy broccoli, wash and remove damaged, shriveled leaves, then bring to the sun to dry for about 2-3 hours, if it is not sunny, leave it in the cool for about half a day.
+ Observe vegetables when the leaves are withered, the leaves slightly withered, touching the stems feel softer and chewier.
- Step 2:
+ After the vegetables are wilted, use a knife to cut off the easy excess and the deep sections, cut the vegetables into pieces about 3-5cm.
+ Rinse with water and let vegetables dry before salting.
+ Onions, scallions: washed, cut moderately
- Step 3:
+ Mixed with brine.
+ The salt water must decide the taste of wealth after salting, so pay special attention at this step.
+ Canine brine is mixed with the following ratio: According to the ratio of 1: 3: 1 (1 liter of water + 3 spoon of grain salt + 1 spoon of sugar)
Stir with chopsticks. You can try the taste of water firstly, then adjust it according to your taste and the taste of others. 1 should be less sour vinegar for faster fermentation.
- Step 4:
+ Put mustard in salt utensils, you should turn in order of stalks first, leaves covered on top because stems are the hardest, so it takes more time to ripen.
+ The last layer you add onions, scallions, other spices.
The mustard way is simple and does not take too much time. Mustard greens should be eaten with cilantro, grilled to avoid boredom. Especially, the sour water can be used to make chan soup or the broth for cooking dishes is also very delicious.
Important notes when mustard salt:
- Must be submerged in water to avoid browning, uneven ripening. If there is not enough water, press down with a heavy object (such as a water bag) or a bamboo stick to compress the cabbage.
- When the salt is finished, you choose a dry place, let the pickled cabbage stay for about 2 days, the cabbage will turn yellow, very delicious. If it is sunny, dry the jar of cabbage in the sun for 1 day, the next day leave the jar in a cool place.
Besides, you can learn more about dishes made from kimchi through the following article: Top Delicious, Nutritious Foods Made From Kim Chi
Topnlist Hopefully the article will help you make your own kimchi that is delicious and crunchy. If you are a lover of cooking, let's Topnlist Find out more delicious recipes below.
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