How to make delicious homemade kimchi

Kimchi is deeply loved by people in daily life. It is not only refreshing and delicious, but also can help people promote appetite. It can also be fried with other dishes and has many uses. The method of making it is very simple and easy to learn, but if you want to make delicious kimchi, there are many things to pay attention to. You must prepare the necessary ingredients and tools, and then complete it step by step according to the given steps.

1. How to make delicious kimchi? First, prepare the tools for making kimchi. Here, the editor takes how to make spicy cabbage as an example. Prepare some cabbage, ginger, garlic, chili peppers, Sichuan peppers, white sugar and chili sauce. Then the most important thing is to prepare a good kimchi jar. When choosing a kimchi jar, we must choose a jar with good glaze and no cracks. You can also put your ear to the mouth of the jar and knock on the wall of the jar with your hand. The louder the "buzzing" sound, the better the jar.

Next, we wash the cabbage and set it aside to drain the water. After draining, cut it in half vertically, then apply a thin layer of salt on the cut cabbage leaves. After applying, put it directly in the prepared jar and marinate for 7-8 hours to allow the salt to fully blend into the cabbage slices.

Then take the cabbage out of the jar and you will find that the moisture on the surface of the cabbage will be much less and it will become soft. At this time, we can dissolve all the condiments we prepared earlier, such as garlic, ginger, chili peppers and sugar, together with the cabbage and stir thoroughly to allow the cabbage and these condiments to fully penetrate each other. After mixing, let it sit for about 15 minutes and then stir again.

Finally, just take out the kimchi sauce we prepared and spread it evenly on each cabbage leaf, then put the basically finished kimchi back into the pickle jar, place it in a cool and ventilated place, wait for about 4-5 days, and you can eat it after fermentation. It is very refreshing. Be sure to observe it carefully during fermentation and don't over-ferment it. 2. Nutritional value 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of putrefactive bacteria in the intestines, weaken the toxic effect of putrefactive bacteria in the intestines, and help digestion, prevent constipation, prevent cell aging, lower cholesterol, and have anti-tumor effects. 2. The spicy ingredients in kimchi, such as pepper, garlic, ginger, onion, etc., can kill bacteria and promote the secretion of digestive enzymes. 3. Kimchi can also promote the body's absorption of iron.

3. Health issues: Pickling process will produce nitrite, which is a recognized carcinogen. The nitrite content is closely related to many factors such as salt concentration, temperature, pickling time, etc. Pickles produced by families, small workshops or manufacturers without strict safety testing are more likely to have excessive nitrite content.

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