How to make kimchi
Kimchi is an indispensable appetizer on many family dining tables, especially in South Korea, Sichuan, China and other places. Kimchi is an important part of food culture. In the past 10 days, the topic of kimchi making has remained high on the Internet, and many netizens have shared their unique recipes and production techniques for kimchi. This article will combine hot topics to introduce in detail how to make kimchi and provide structured data for reference.
1. Essential ingredients for making kimchi
The key to making kimchi is to select materials and match ratios. The following is a list of basic ingredients for kimchi that netizens have hotly discussed:
| Material name | Dosage (take 1 cabbage as an example) | effect |
|---|---|---|
| Chinese cabbage | 1 pill (about 2kg) | Main ingredients |
| Coarse salt | 100g | Dehydration and sterilization |
| Chili powder | 150g | Seasoning and coloring |
| garlic | 50g | Flavor enhancement and anti-corrosion |
| Ginger | 20g | Remove the fishy smell and increase the fragrance |
| White carrot | 200g | Increase taste |
| Fish sauce/shrimp sauce | 30ml | Improve freshness and flavor |
| White sugar | 20g | Balanced taste |
2. Detailed production steps
1.Preparation:Cut the cabbage in half, sprinkle coarse salt evenly between each leaf, and let it stand for 2-3 hours to dehydrate and soften.
2.Make seasonings:Mash the garlic and ginger into a paste, cut the white radish into shreds, and mix well with chili powder, fish sauce, sugar and other seasonings.
3.Apply seasoning:Rinse the dehydrated cabbage with clean water, squeeze the water dry, and then evenly spread the seasoning between each leaf.
4.Fermentation process:Put the coated cabbage into a clean container, compact and seal it, ferment at room temperature for 1-2 days, and then transfer to the refrigerator to refrigerate.
3. Popular topics on kimchi making recently
| topic | Discussion hot topic | Main points |
|---|---|---|
| Alcohol-free kimchi | high | Healthy options to replace traditional fish sauce |
| Rapid fermentation method | middle | Use starter to shorten production time |
| Low-salt kimchi | high | New options for healthy eating |
| Creative kimchi | middle | Add innovative ingredients such as fruits and nuts |
4. Tips for making kimchi
1.Container selection:It is best to use glass or ceramic containers, avoid metal containers to avoid chemical reactions.
2.Temperature control:It is best to maintain 20-25℃ in the early stage of fermentation, as too high temperature can easily lead to excessive acidity of kimchi.
3.Save method:After fermentation is completed, it should be stored in the refrigerator and can be kept for 1-2 months.
4.Hygiene requirements:All tools and containers must be thoroughly disinfected to avoid contamination of miscellaneous bacteria.
5.Taste adjustment:After marinating for 24 hours, you can taste the taste and adjust the saltiness or spicyness according to your personal taste.
5. The nutritional value of kimchi
| Nutritional ingredients | Content (per 100g) | effect |
|---|---|---|
| Dietary fiber | 2.5g | Promote intestinal peristalsis |
| Vitamin C | 25mg | Strengthen immunity |
| Lactobacillus | Rich | Regulate intestinal bacteria |
| Capsaicin | Appropriate amount | Promote metabolism |
The making of kimchi seems simple, but there is a lot of knowledge. Through the introduction of this article, I believe you have mastered the basic methods of making kimchi. You might as well take advantage of the recent kimchi making boom and try to make your own special kimchi. Remember, good kimchi takes time and patience, and hope you can make delicious kimchi!
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