Making kimchi at home is particularly simple, simpler than cooking any meal, and really not as complicated as someone on the Internet says. Try it my way and make sure it's a first-time success.
First of all, let's talk about what ingredients to prepare: cabbage, white radish, millet spicy, ginger, garlic.
Secondly, let's talk about which seasonings to prepare: salt and peppercorns. Yes, you read that right, with just these two spices, you can make particularly delicious pickles.
——[Specific production method]:——
(1) Peel off the leaves of the outer layer of cabbage, you can peel off a few more layers, the inside is very clean, and there is no need to wash. Yes, you read that right, just do not wash. Of course, you can also wash it, but after washing it must be made to dry without any moisture. Anyway, I don't wash cabbage when making kimchi, because it takes time to dry it thoroughly after washing. The leaves of the outer layer of cabbage should also not be thrown away, it can be used for stir-frying other dishes.
(2) Wash the millet pepper, dry the water thoroughly, or dry it with a paper towel. After drying, cut off the root of the millet with scissors. Never cut off the spicy roots of millet before washing, as water will get in when washing.
(3) Peel the garlic without washing.
(4) Wash and peel the ginger, be sure to dry the water.
(5) Wash the white radish, cut off both ends, and be sure to dry the water.
(6) Prepare a handful of peppercorns, do not wash.
(7) Prepare a canned bottle to ensure that there is no moisture in the canned bottle.
(8) Cut the cabbage into small pieces. Cut the ginger into slices. Cut the garlic into slices. Cut the white radish into strips.
(9) Grab a handful of cabbage and white radish and put it in a bottle, sprinkle a layer of salt, put a few peppercorns, put a few pieces of garlic, put a few pieces of ginger, put a few millet spicy, and then put a layer of cabbage and white radish, and finally put salt, peppercorns, millet spicy, ginger and garlic on top of the cabbage and white radish. Just put it layer by layer. Finally, press the ingredients put in the bottle to press them particularly tightly, and then close the bottle cap and tighten it. Just keep it indoors, not in direct sunlight.
(10) You can observe the bottle every day, and it will come out of the soup in two or three days. A lot of soup will come out at the end. Now the indoor temperature in this season is just right, and you can generally eat it for a week.
——[Precautions]:——
(1) I have always emphasized one thing before, that is, you must dry the moisture, make kimchi can not have any moisture, as long as you remember this, you will definitely succeed in kimchi at one time.
(2) Kimchi can not be stained with oil. Therefore, the cutting board used for cutting vegetables must not have oil. You can put a layer of plastic wrap on the cutting board so that your chopping vegetables do not get the oil on the cutting board.
(3) When the kimchi is ready, you want to eat it, unscrew the bottle cap, and be sure to use a pair of waterless and oil-free chopsticks to clamp the kimchi. Otherwise, the kimchi water will spoil.
After eating kimchi, do not throw away the kimchi water in the bottle, you can continue to add vegetables to it, and the kimchi made with old kimchi water is more delicious.
Making kimchi at home is that simple, have you learned?