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Today for everyone to share a home-cooked small kimchi method, many people are curious about the difference between pickles and kimchi, in fact, there is no difference between the two, pickles are pickles, but the name is different, generally called kimchi in the city, the township is called pickles.
Pickles have a very long history, and originally people made pickles for storage, the purpose of which was to extend the storage and consumption period of vegetables to make up for the lack of food. With the continuous improvement of modern living standards, people now make edible pickles no longer to solve the problem of food and clothing, but to adjust the taste, especially pickles have the effect of helping digestion, eliminating greasiness, regulating the spleen and stomach, etc., which are favored by people. In the morning, a plate of pickles, accompanied by a bowl of white rice porridge, is simple and delicious, the following will share the method in detail for everyone, like friends come to learn it.
【Spicy pickled cabbage】
1. First of all, we cut the cabbage from the middle, remove the hard root in the middle, tear the cabbage into even small pieces to remove the hard stem, wash it with water, sprinkle a small handful of salt and grasp it by hand, marinate for 2 hours to kill the moisture inside.
2. Prepare 50 grams of glutinous rice flour, add an appropriate amount of water to make a delicate batter, after the water is boiled, stir while pouring in the batter, so as not to burn the bottom, after the glutinous rice paste is boiled, pour it into the pot and let it cool.
3. Prepare a small handful of leeks cut into segments, peel the outer skin of the apple one, remove the apple core and cut into cubes, and the pear is also cut into the same cubes.
4. Garlic cut into slices, ginger cut into diamond-shaped slices put together, in addition to prepare 300 grams of rain dew, rain dew also called fish soy sauce can also be replaced with extremely fresh taste, the right amount of shrimp skin and pepper noodles, chili noodles need to be added according to their own taste, and then prepare 100 grams of sugar to promote fermentation, add a little MSG to freshen.
5. After the cabbage is pickled, squeeze out the moisture inside, so that it is easier to absorb the juice into the flavor.
6. In the cool glutinous rice paste, add two spoons of salt, if the salt taste of cabbage is appropriate, there is no need to add salt here, and then put in the prepared ingredients and condiments to mix well by hand, and then pour into the pot containing cabbage After mixing well, cover it with plastic wrap, seal and marinate for 20 days to eat.
Technical highlights:
1. Cabbage must be killed in advance, so that it is easier to absorb the juice when marinating.
2. The glutinous rice paste must be stirred and poured, otherwise it is easy to paste the bottom.
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