First, the Sichuan pickles
materials: white radish, carrots, 250 grams each.
sauces: wild salamanders, salt, sugar, rice vinegar, aniseed, ginger, peppercorns the right amount.
practice: 1, white radish, carrots were washed, drained, cut into strips.
; 2, more than half of the altar in the altar into the cold water, then add the wild salamanders, salt, sugar, rice vinegar, aniseed, ginger, peppercorns, mix well.
; 3, the white radish, carrot sticks evenly into the altar, the cover cap, 2-3 days after the fish can be pickled.
Tip: first-time must use radish kimchi, it is easy to make sour pickle juice, to make it more pickle flavor.
II, Korean kimchi
material: 300 grams of cabbage, red pepper 3.
spices: garlic, rice vinegar, Korean hot pepper sauce, salt, sugar, monosodium glutamate the amount.
practice: 1, cabbage, washed, cut large; red pepper Wash , stalks the children cut.
2, basin Add cabbage and salt in the film and marinate for 10 minutes, rinse with cold water and drain.
3, cylinder the cabbage into pieces, red pepper pieces, minced garlic, rice wine, Korean hot pepper paste, sugar, MSG, mix well, cover seals to 3 days.
Tip: Wash the cabbage and pepper, be sure to drain and then into the altar, it would be easy to pickle water deterioration, loss of flavor.
Third, the Korean kimchi
material: cabbage tree, pear, apple of the half.
spices: rice vinegar, ginger, garlic, chili powder, the right amount.
practice: 1, wash the cans, dry; cabbage split in half, salt, wipe the surface evenly, place the night After the squeezed water; pears, apples washed, cut into pieces.
2, crushed machine into the apple, pear, ginger, garlic, add a little vinegar, labeled as mud, remove and add chili powder, stir into sauce.
3, the cabbage sauce and put it on, put in sealed cans, place can be 3-5 days.
Tip: Place cabbage overnight and then wipe the salt curing, it tastes more crisp.
Fourth, the traditional kimchi
materials: half a cabbage, radish, carrots, cucumber each one.
spices: salt, vinegar, peppercorns, the amount of sugar.
practice: 1, cabbage, carrots, radishes, cucumbers are washed, cut into pieces.
2, jar Wash dry, add peppercorns, salt, white sugar, into the amount of cold water, stir well, add chopped vegetables, then add a little vinegar, seal, place 3-5 days to.
Tip: You can also add other vegetables according to personal taste, good cauliflower.
five red pepper foam
materials: 5000 grams of red pepper.
spices: vinegar, salt the right amount.
practice: 1, red pepper stalks, child, wash and drain, cut and dried.
2, Tan in the dried red pepper into pieces, pour salt, red pepper pieces to salt water inundation, and then into the amount of rice vinegar, seal the altar, and marinate for 1 month.
3, take amount of marinated red peppers block transfer to a plate.
Hint: use the market in June, a small meat-shaped thin peppers, spicy thicker.
six soft foam material mustard
: 5000 grams of mustard.
spices: salt, brown sugar, red pepper, mushroom, aniseed, strawberry, pepper, pepper powder, ginger , behind the amount of grass.
practice: 1, mustard to the old stems, leaves, wash, drying to Bacheng dry.
2, taking clean gauze, wrap white fungus, aniseed, strawberry, pepper, pepper powder, ginger, Lysimachia, made spice packets.
3, Tan within the layer by layer into the mustard, salt layer by layer, and pressed with heavy objects, and marinate for 1 days, remove the drain.
4, the original Wash the mustard into the altar, into the amount of water, then add salt, brown sugar, red pepper and spices, covered with compacted altar cover.
5, in the filling the altar along with water, soak for 2 days.
6, remove amount of mustard and cut marinated, transfer to a plate.
Tip: the deeper the color of mustard taste more bitter, so if you do not like the bitter taste the common choice of light dishes to do pickles.
seven, bubble sour cabbage
material: cabbage 5,000 grams, 1,000 grams of carrots, pears 2.
spices: red pepper, garlic, ginger, salt, sugar, vinegar and the right amount.
practice: 1, Chinese cabbage to the root, yellow leaves, wash, slit in half, boiled over after the cold water.
2, Pears peeled, chopped, washed and shredded carrots.
3, basin Add pears in the end, carrots, red pepper, garlic, ginger, salt, sugar and vinegar and mix into sauce.
4, will cabbage edge up, layer by layer into the altar, each cabbage sprinkled evenly on both the seasoning, cover, preserved 10-15 days.
5, take amount of shredded cabbage, marinated, transfer to a plate.
Tip: When boiled cabbage, leaf tip with a pinch, the Caigeng into his boiling water, then tip into the leaves, so as not to Billy was the leaves stick, losing fresh taste.
eight, salt and pepper pickles
material: 500 grams of cabbage.
spices: salt, pepper and the right amount.
practice: 1, Chinese cabbage to the roots, old leaves, cut into four vertical, wash.
2, with boiling water until soft and transparent hot cabbage, outer leaves milky white when the remove and drain, let cool.
3, Tan Deal with the layer by layer into the cabbage, and sprinkle salt on each cabbage, pepper powder.
4, to the altar into the amount of water, so water did not have food on the surface 10 cm heavy pressure, cook for 10 days.
5, take amount of marinated cabbage cut, transfer to a plate.
Tip: Do not boiled cabbage too, to keep the crisp taste.
nine, red juice, pickles
material yam: yam 200 grams.
spices: red pepper at the end, garlic, salt, sugar, spicy bean paste, vinegar, sesame oil the right amount.
practice: 1, Wash yams, peeled and sliced, salt mix well and marinate for 30 minutes, rinse and drain.
2, put the pot of red pepper at the end, garlic, sugar, spicy bean paste, vinegar, sesame oil and mix well.
3, add yam slices, mix 1 day to marinate evenly.
Tip: Drizzle when eating chili oil.
ten, cucumber kimchi
Ingredients: Cucumber 1, chives 100 grams.
spices: ginger, garlic, pear juice, glutinous rice flour, shrimp paste, salt, coarse salt, chili powder, the right amount.
practice: 1, Wash cucumbers, cut into 6 cm segments, one end marked crosswise knife, bowl, Sprinkle with coarse salt, marinated 1 hour, rinse, squeeze out excess water.
2, chives Wash, cut into 1 cm segments.
3, take a small bowl, add glutinous rice flour, water, Jiaocheng glutinous rice paste.
4, fried boil hot, pour in rice paste, stirring until thick pan.
5, take a bowl, add leek, pepper powder, shrimp paste, salt, pear juice, garlic, ginger, rice paste, mix well into kimchi stuffing.
6, will be stuffing stuffed cucumber kimchi knife in to the top of the crosswise can also be sealed and placed in outdoor fermentation before eating.
Tip: put the excess water out of cucumber, cucumber can be more crisp.
XI, radish kimchi
materials: 2000 g radish, mustard, onion 300 grams each.
spices: salt, rice flour, salt, garlic, ginger, anchovy butter sauce,
ugg cardy, shrimp paste, sugar, chili powder, the amount.
practices: 1 peeled carrot, pickled with salt water after the removal, rinse and drain cuts.
2, Hong Wash green onions, shredded; mustard washed with brine salted out after, rinse and drain.
3, pot into the amount of the water, add glutinous rice flour, boiled paste, salt seasoning, remove and let cool, into the rice paste.
4, pots of glutinous rice into paste, anchovy sauce juice, chili powder, garlic, ginger, shrimp paste and sugar, tune into a little thick, into a marinade.
5, Tan placed inside carrot pieces, onion silk, mustard, marinade, marinate to the tasty, marinated radish mustard take appropriate transfer to a plate.
Tip: radish kimchi can put some more sugar to remove the bitter taste of raw turnip.
second, eggplant pickles
material: 500 grams of eggplant, carrots, 200 grams, 30 grams of water celery.
spices: salt concentration of 60%, spring onion, rice powder, chili powder, fish sauce, minced garlic, ginger, white the amount of sugar.
practice: 1, Wash eggplant, cut into thick slices first, then Hengdao knife from the intermediate, but not cut, made of eggplant folder, put immersed into the brine to flavor, squeeze out a net of water.
2, carrot washed and Piqie Si; water celery washed, cut into sections, drained.
3, pot glutinous rice flour in place, add water, simmer into a paste and let cool.
4, pots in place carrots, chili powder, fish sauce, minced garlic, ginger, sugar and rice paste, stir well, then add water, celery section, spring onion, tune into filling.
5, will folder stuffed eggplant stuffing, filling the remaining eggplant folder onto the surface, put the eggplant to soften the flavor, and then to take appropriate transfer to a plate of eggplant.
Tip: eggplant with salt flooding, should be out of Blackwater, not only to avoid affecting the entire course of the color, taste and more Huanen.
thirteen, onion pickles
Materials: 3,000 grams of shallot, onion, 500 grams, 300 grams of red pepper .
seasoning: 3% concentration of salt water, anchovy sauce, juice, sticky rice, minced garlic, ginger, chili powder, the right amount.
practice: 1, shallot to the roots, washed with brine 3% concentration for 10 minutes, remove and drain; washed and shredded onion; red pepper to the children,
gucci suits, washed and shredded.
2, basin Add rice flour in, add a small amount of water, transferred into a paste, add anchovy juice, garlic, ginger, chili powder, stir well, into marinade.
3, the other bowl, add onion, marinade, mix well, add onion, red chili, stir all into the altar, the voltage on the weight, to the tasty marinade.
4, take amount of marinated scallions cut into sections, plate, put marinated onion, red chilli, mix well.
Tip: Drizzle sesame oil before eating can be, more rich aroma.
fourth, vinegar cabbage carrot
foam material: cabbage leaves 4 carrots 1.
spices: salt, sugar, vinegar concentrate, peppercorns, red pepper paragraph, the amount of ginger.
practice: 1, Chinese cabbage leaves washed, cut, boiled cooked; carrots, peeled, washed, sliced, boiled cooked.
2, the Remove cooked vegetables boiled, drain, let cool, put into a large pan, add ginger, red pepper segment, peppercorns, salt, sugar, vinegar concentrate mix, marinated 2 hours or so, you can eat.
Tip: do not like spicy food, red peppers can be complete without chili powder.
fifth, basil pickles
materials: 600 g basil leaves, apple 1, 50 grams leek.
spices: salt, shrimp paste, red pepper at the end, the end of garlic, ginger, chili powder, fish sauce the right amount.
practice: 1, wash and drain basil leaves, salt and marinated for 12 hours, wash Drain.
2, Apple washed and skin, pedicle, son, chopped; dough into mince.
3, into the salt pot , shrimp paste, red pepper at the end, the end of garlic, ginger, chives at the end, chili powder, fish sauce, apples, mix into the marinade.
4, the altar in the purple place sage, marinade, mix well and marinate for 3 days.
5, take appropriate marinated basil, transfer to a plate.
Tip: leeks can also be readily available at the end instead of bottled Jiucai Hua.
sixteen, assorted pickles
material: cabbage, garlic sets, onion, lettuce, cucumber, fresh red peppers, radishes, lentils 250 grams each.
spices: garlic, red pepper, peppercorns, ginger, salt, vinegar, brown sugar, the right amount.
practice: 1, Wash cabbage, cut into pieces; garlic, wash and cut sets; onion, thinly flap; lettuce, radish, peeled and cut .
2, Wash cucumbers, cut segment; red pepper washed, stalks, sub; lentils to two, boiled cooked.
3, pot and pour in the water , into the red pepper, peppercorns, ginger, brown sugar, vinegar, garlic, salt, fire boiling, Sheng a cool, into a pickle water.
4, altar disinfection, wash with a cloth, pour pickle water, add material, sealed altar, and pickled 7-10 days.
5, take appropriate marinated transfer to a plate of kimchi.
Tip: ginger to choose the old, more rich aroma.
seventh, Chi Hong pickles
material: cucumber 300 grams, 20 grams of cooked sesame seeds.
spices: salt, sesame, sugar, soy sauce, water, starch, the amount of chili powder.
practice: 1, head and tail of small cucumber, washed and cut into strips.
2, basin puts the sesame paste, sugar, soy sauce, water, starch, chili powder, stir into sauce.
3, the other bowl, into a small cucumber, salt, mix well and marinate for 10 minutes, flush drain.
4, the original pots washed into a small cucumber marinated, add sauce, mix well and sprinkle with sesame seeds can be cooked.
Tip: Select the cucumber, the appearance of spines more body more detailed the better, more straight and more crisp cucumber.
eighth, medlar water kimchi
material: 300 grams of cabbage, wolfberry, red dates, 25 grams.
spices: red chilli, garlic, scallion, salt and the right amount.
practice: 1, Wash cabbage, cut into small pieces; Wash medlar; red dates wash.
2, the pot into the red chilli, garlic, scallion, wolfberry, red dates, water, cook for 10 minutes, remove and let cool, into the marinade.
3, put the pot cabbage, even salt, into the amount of water, leave for 20 minutes, remove and rinse and drain.
4, the original wash basin, Add cabbage pieces, marinade, salt, mix well, then refrigerate 2 days.
Tip: Marinade cooking time not too long, so as not to lose the flavor.
nineteenth, Korean kimchi confluence
materials: 500 grams of cabbage kimchi, mustard leaves, octopus, oysters, each 100 grams of meat , chestnuts, celery, water, 50 grams of mushrooms, ginkgo 10 grams, 5 grams of cooked pine nuts.
spices: onion, salt and the right amount.
practice: 1,
page layout, kimchi a little wash and drain; mustard leaves washed, shredded; octopus, oyster meat with salt scrub, rinse, Drain octopus slices.
2, chestnuts clean cuts ; celery to the leaves, washed and shredded; Wash mushrooms, remove stalks, shredded, ginkgo wash.
3, into the frying pan Ginkgo biloba, a small fire after the fry green Sheng out and let cool.
4, pot put all materials, spices, mix well.
Tip: If want to eat raw food, can also be an octopus, oysters, boiled water over eat.
twenty,
designer gucci, vitality pickle juice
reference materials: 500 grams of fresh ginseng, carrot, radish, asparagus, 50 grams.
spices: red pepper segment, salt, sugar, rice vinegar the right amount.
practice: 1, fresh ginseng wash; radish, carrots, asparagus were washed, peeled and cut into pieces.
2, steam pot in fresh ginseng and water, steam 1.5 hours, let cool and slice.
3, basin in place carrots, radishes, asparagus and salt and marinate for 5 minutes, then rinse, drain and set aside.
4, large bowl and add salt, white sugar, vinegar and mix well, then add ginseng, red pepper segment, marinated carrots, radishes and asparagus, mix well, marinate in the refrigerator for 2 days.
5, take amount of marinated kimchi transfer to a plate.
Tip: asparagus soaked with water for 20-30 minutes, you can remove the bitter taste of asparagus, but also increase the fresh taste.
cabbage split in half
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