How to make soy sauce kimchi

It is a habit of many families to eat some pickles in the morning. Of course, you can't eat too much pickles. Soy sauce pickles are a good snack, and it is best to make them yourself. The method of pickling soy sauce pickles is not complicated, but you need to master the amount of various ingredients. When making it, you should choose cabbage and radish with high water content. In addition to soy sauce, you can also add chili peppers, onions, ginger, etc., and white sugar is also a must. For the specific steps, you can learn from experienced people.

Soy sauce kimchi

[Ingredients/Seasonings]

1kg of cabbage, 500g of radish, 2 cups of soy sauce, 1 pear, 5 chestnuts, 1 tablespoon of pine nuts, 50 water celery, 4 stone ears, 2 mushrooms, 3g of shredded chili peppers, 30g of white onions, 20g of garlic, 10g of ginger, and 2 tablespoons of sugar.

[Production process]

(1) Cut the cabbage into half and cut into 3 cm wide pieces.

(2) Cut the radish into slices of 3 x 2.5 x 0.4 cm and marinate them in soy sauce together with the cabbage. Mix and marinate

(3) Peel the pears and cut them into the same size as the radishes. Peel the chestnuts and cut them into flat slices. Remove the triangular parts of the pine nuts and cut the chili into 3 cm pieces.

(4) Cut the water celery into 3 cm pieces.

(5) Remove the stems of shiitake mushrooms and cut them into the shape of ginkgo leaves. Soak the stone ear mushrooms and cut them into shreds.

(6) Cut the green onion into 3 cm long strips. Also cut the garlic and ginger into strips.

(7) Mix the pickled radish and cabbage in soy sauce with other seasonings and place them in a jar. Add the amount of water that is equal to the amount of soy sauce and season with sugar, then pour in the soup.

How to use soy sauce correctly in daily cooking

1. Brewing soy sauce is purer

From the raw material table of soy sauce, you can tell whether its raw materials are soybeans or defatted soybeans, wheat or bran. The most important thing is to check whether the soy sauce is brewed or formulated on the label. Brewed soy sauce does not contain any other added ingredients; formulated soy sauce is made with brewed soy sauce as the main body, with acid-hydrolyzed vegetable protein seasoning, food additives, etc. added. In comparison, the grain ingredients used to brew soy sauce are purer.

2. The higher the grade, the fresher the taste

In addition to looking at the label, you should also look at the grade. The flavor of soy sauce depends on the content of amino acid phthalocyanine. Generally speaking, the higher the content of amino acid phthalocyanine, the higher the grade of the soy sauce and the more delicious it tastes. According to my country's current standards, soy sauce is divided into four grades. However, it does not mean that the higher the amino acid phthalocyanine content, the better the soy sauce. Because the amino acid phthalocyanine content of mixed soy sauce is also very high, or some unscrupulous suppliers add a lot of flavor enhancers into it, so the amino acid phthalocyanine content is also high. This does not mean that the soy sauce is completely good.