Currently, Kimchi and sauerkraut are favorite foods of many families. Sour, crunchy easy to eat, delicious help digestion ... but low in calories, rich in fiber, vitamins, help the beautiful, beautiful skin everyone loves headline. Come on! And Topnlist Refer to how to make Kimchi so delicious, crunchy and attractive.
1. How to make delicious, crunchy kimchi
Kimchi ingredients for 1 cabbage:
+ 1 large cabbage
+ 2 white turnips.
+ 1 onion
+ Chilli 2 fruits (if you eat spicy, you can give more).
+ 1/2 cup hot pepper flakes.
+ 1/2 apple
+ 3 teaspoons minced garlic.
+ 1/3 cup fish sauce.
+ 2 teaspoons sesame
+ 1/2 tablespoon minced ginger.
+ 3 tablespoons glutinous rice flour.
How to make delicious, crunchy kimchi:
- Step 1:
+ Cabbage after buying, separated by each leaf, cut off the spoilage, then soak in a bowl of warm water that has dissolved half a cup of granulated salt.
+ Next, use 2/3 cup of iodized salt or granulated salt to rub on the soaked cabbage, rub on the core and stem of the cabbage, and then pick the cabbage and soak in warm salt water.
- Step 2:
+ Use a heavy, clean object to cover the whole cabbage submerged in salt water for 4-5 hours to absorb the salt and start softening.
+ After that, remove the cabbage and wash again with cold water and drain.
- Step 3:
+ Next, put 3 tablespoons of glutinous rice flour and 3 tablespoons of water in a large bowl, stir well then pour into a pot and cook on the stove.
+ Turn to low heat, add 2 tablespoons of water, stir while stirring for about 10 minutes to avoid lumps.
- Step 4:
+ Sliced onions, washed. Onions cut into 5 cm pieces, peeled radish, washed and sliced.
+ Sliced chili according to each slice. Apples and onions are put in a puree.
- Step 5: Marinated Kim Chi
+ Use a large, clean, all the ingredients including: freshly cooked sticky rice flour, finely chopped radish, paprika, sliced onions, hot peppers, onions, finely chopped onions, and 2 tablespoons sugar, 1/3 cup fish sauce, 3 tablespoons minced garlic, 1/2 teaspoon minced ginger and 2 tablespoons roasted sesame seeds.
+ Then use your hands with clean gloves to mix well up.
+ After the spices have been mixed well, apply the mixture on all sides of the cabbage to drain.
- Step 6: Finally, place the mixture in a covered jar, leave it at room temperature for 1 day, and then refrigerate the refrigerator. About 2-3 days, you have a delicious kimchi dish.
Note: If you want kimchi to be more crispy and tasty, Chinese cabbage should be left on the whole and dried up in the shade before making.
2. How to make delicious and crunchy pickled mustard
Ingredients for 1kg of mustard greens:
+ Mustard greens: 1kg (should choose Fresh, not young, not old, not crushed, with yellowish).
+ 1 liter of boiled water (let cool).
+ Sugar: 20g.
+ Salt: 60g (large seeds),
+ 3 teaspoons small vinegar.
+ Onions, scallions, fresh peppers.
+ 1 Mustard salt tool (jar, jar, jar, jar, bowl ...).
How to make yellow pickles, crunchy:
- Step 1:
+ Wash mustard greens to wash away rotten, damaged leaves, then bring them to the sun for 2-3 hours, if it is not sunny, keep it cool for about half a day.
+ Observe vegetables when they see the leaves have wilted, the sheaths are a bit wilted, touching the stems feel softer and chewier.
- Step 2:
+ Vegetables after being wilted, cut off the leftovers and deep sections with a knife, cut vegetables into 3 - 5cm segments.
+ Rinse with water and let vegetables dry before salting.
+ Onions, scallions: washed, cut moderately
- Step 3:
+ Mixed with brine.
+ The salt water must decide the taste of wealth after salting, so pay special attention to this step.
+ Mustard water is mixed with the following ratio: In the ratio of 1: 3: 1 (1 liter of water + 3 tablespoons of granulated salt + 1 teaspoon of sugar)
Stir with chopsticks. You can try the taste of water firstly, then adjust it according to your taste and the taste of others. A little sour vinegar should be added for faster fermentation.
- Step 4:
+ Put mustard in salt utensils, you should put the stalks in order first, leaves covered on top because stems are the hardest, so it takes more time to ripen.
+ The last layer you add onions, scallions, other spices.
The mustard way is simple and does not take too much time. Mustard greens should be eaten with cilantro, baked to avoid boredom. Especially, the sour water can be used to make chan soup or the broth for cooking dishes is also very delicious.
Important notes when mustard salt:
- Must be submerged to improve water to avoid bruising, uneven ripening. If there is not enough water, press down on a heavy object (such as a water bag) or a bamboo stick.
- When the salt is finished, you choose a dry and dry place, so that about 2 days of salting is yellow mustard, very delicious. In the sun, bring the cabbage to dry in the sun for 1 day, the next day to put the mustard in a cool place.
Besides, you can learn more about dishes made from kimchi through the following article: Top Delicious, Rich, Nutritious Dishes Made From Kim Chi
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