Kimchi is one of the traditional fermented vegetables in our country, and the cabbage kimchi among them is not only delicious, but also simple to make, which is very suitable for families as a meal. Today, let's learn how to make cabbage kimchi at home, so that you can easily enjoy delicious kimchi at home.
Choose fresh, firm cabbage, wash and cut into cubes for later use.
Appropriate amount of fresh white radish, cut into thin strips and set aside.
Cut into pieces and set aside to add flavor to the pickles.
If you like spiciness, you can choose the right amount of chili cut according to your personal taste.
It is used to marinate kimchi to preserve its taste and preservation time.
Enhance the aroma of the kimchi, finely chop and set aside.
It is used to adjust the flavor of kimchi and make it more palatable.
Add color and flavor to make the kimchi more layered.
Freshness and greasy relief, make kimchi more appetizing.
Cut the cabbage into pieces of suitable size, cut the white radish into thin strips, cut the green onion into sections, cut the chili pepper into sections, and chop the ginger and garlic for later use.
In a large bowl, combine the cabbage, white radish, green onions, chili, ginger and garlic.
Sprinkle an appropriate amount of salt on top of the mixed vegetables and gently knead them so that the salt evenly coats the surface of the vegetables.
Place the pickled vegetables in a clean, airtight container and squeeze as much as possible to release the moisture from the vegetables.
Cover the container with the lid and place in a cool and ventilated place to marinate for 24 hours.
In a bowl, add the appropriate amount of sugar, soy sauce and vinegar and stir well.
Pour the prepared kimchi juice over the marinated vegetables and gently knead it again.
Put the prepared kimchi back in the container and squeeze it again to soak the kimchi in the juice.
Close the lid of the container and place it in a cool and ventilated place to ferment for 2-3 days.
After the kimchi is fermented, the taste is more sour and refreshing, and the aroma is overflowing. It can be eaten as is, or it can be served with a variety of dishes, bibimbap, fried noodles, etc., to add flavor.
Try to choose organic vegetables that are free of pesticide residues.
The pickle container must be clean, preferably scalded with boiling water.
Pay attention to hygiene when marinating, stir with clean hands to avoid impurities entering.
When fermenting kimchi, pay attention to the time, too long can easily cause kimchi to be too sour.
When storing kimchi, make sure that the kimchi is completely soaked in the juice to avoid spoiling when exposed.
It is not difficult to make home-cooked cabbage kimchi, as long as you follow the above steps and mix the ingredients carefully, you can easily make delicious kimchi. Why not try making it at home and enjoy both cooking and delicious kimchi?Let us feel the warmth of home in the fun of cooking.