Pickle is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. It is not only delicious and refreshing, but also nutritious. It is an indispensable main course on the Korean table. A popular saying among Koreans is that "rice without kimchi (Korean: kimchi) is not for Koreans to eat."

The kimchi produced by each family has different tastes and nutrition. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi according to the season in spring. Cucumber pickles and radish pickles in summer; Spicy cabbage and pickled radish in autumn; All kinds of pickles in winter.

The degree of fermentation, raw materials, containers, weather and technology of kimchi are different, and the taste, fragrance and nutrition of kimchi are also different. In Korea, every family has its own unique production method and taste.

The main materials of kimchi are cabbage, radish, radish, eggplant, cucumber, pepper, lettuce and so on. The auxiliary materials are soybean sprouts, pepper leaves, Adenophora adenophora, sea celery, pumpkin, pear, shallot, leek, chestnut, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish, grapefruit, glutinous rice, squid, yellow croaker, hairtail, wild garlic and so on. Ingredients are Chili noodles, garlic, ginger, onion, salt, sugar, sesame and so on. Fish sauce includes shrimp sauce, hairtail sauce, Hu Xiang sauce and yellow croaker sauce.

According to the materials, there are 187 kinds of kimchi: 25 kinds of cabbage kimchi, 62 kinds of radish kimchi, 0 kinds of cucumber kimchi 10, 5 kinds of seaweed kimchi and 54 kinds of other vegetables kimchi. Kimchi contains rich nutrients such as vitamins A, B 1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose and protein. Pepper, garlic, ginger and onion in kimchi can play a bactericidal role and promote the secretion of digestive enzymes.

Method for making kimchi:

Korean pronunciation of kimchi: "listen and see"

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Note: Fish sauce is the most essential thing, which is why China's hot and sour kimchi is the most different from Korean kimchi. In South Korea, almost every family makes their own fish sauce. People in China don't eat it, but they sell it in supermarkets, about 8- 10 yuan, mostly Thai fish sauce.

Preparation materials:

1. Chinese cabbage

Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.

2. Little carrots

Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.

3. Pepper

Pepper contains not only carotene and vitamin C, but also many ingredients. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.

garlic

Garlic originated in Central Asia and belongs to Liliaceae. Garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.

5. Onions

Ordinary vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and shiny ones are more suitable.

6.ginger

Ginger is mixed with vinegar, soy sauce, salt and honey. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.

8. salt

Salt is the oldest and most important condiment used by human beings so far. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.

Step 2: Stir the finely ground garlic (a little more, five catties of Chinese cabbage is about three taels of garlic) and Chili powder (according to your own taste) in a pot, then add sugar, fish sauce (as much as soy sauce), and add some salt and ginger powder according to your own taste. Mix these seasonings together, just like wrapping jiaozi.

Step 3: Mix the stirred seasoning with sauerkraut and mix well.

Step 4: The fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Step 5: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share with friends after eating, otherwise it would be a pity that they can't finish eating alone.