12 ways Korean pickled pickles

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[Transfer] of 12 Korean pickles, pickled method Reprinted from Milan reproduced in at 19:15 on November 20, 2009 Reading (2) Comments (0) Category: Personal Diary Report


(a) of the North Korean spicy cabbage recipe cabbage ----- 50 kg of raw materials 250 grams of salt 50 grams of garlic, ginger, 1 kg pepper Pear 500 grams sugar 250 grams of caraway seeds produced

amount of MSG Method 1. selected trees large, solid core of cabbage, to help the old, slashing the leaf to root, washed three times with water, then neatly placed in the altar.

2. burn salt water, let cool loaded into the altar of cabbage (the cabbage submerged so far.) Marinate 3 to 4 days, remove the cabbage, and then washed twice with water, dry control water.

3. first ginger, garlic, chopped mud, then with salt, coriander seed, red pepper Ban Cheng with mud, remove, put a little water and stir again with MSG. Peel pears, cut each into a large, spare.

4. seasoning evenly to put on each piece of cabbage leaves, pickled altar neatly within the code in each release layers, layer of bretschneideri film.

5. the remaining spices and the right amount of water, add a little salt, some light scent, 3 days later into the altar, so that the water height is 20 centimeters. Put in kiln, about 20 days you can eat.
(b) of the raw material recipe cabbage Kimchi ------ 5000 grams 250 grams apple pear white radish 500 grams 250 grams 1500 grams of beef broth, garlic, onion 250 grams 150 grams 250 grams salt 150 grams of red pepper 50 grams of MSG

production methods

1. the cabbage after removing roots and help the old, washed with water, drain water, knife and cut into 4, into the basin, sprinkle with salt 4 to 5 hours; radish roots to be, skin, cut into thin slices, salted look; apple, peeled, cut into slices; onions, chopped garlic mash.

2. will be a good pickled cabbage, pickled radish Lek to the water, into the altar, then apples, pears, beef soup poured all the spices mixed with cabbage, and gravy to drown cabbage, above weight with a clean and pressed, the dish sink. Time can be determined according to the season, generally 1 to 2 days in summer; the winter is generally 3 to 4 days to remove the food.

Features bright color, hot and sour crisp, fresh and delicious, with a strong local characteristics.
(c) of the new law ------ 1 pickled Brassica juncea, Brassica juncea, taking 15 kg, 0.5 kg of salt, garlic, 5-7, 50 grams of pepper, 2 red peppers. Will Potherb washed with water, slashing the roots, remove the yellow leaves, dry ventilated place, to the entire Brassica juncea leaves little too tired as well. Brassica juncea, cut into about 1 cm to sub-paragraph, on the bowl aside.
2, the garlic, ginger, pepper cut into fine, with pepper, salt, Brassica juncea, installed on the basin with uniform mixing, and then rub their hands far too tired to Brassica juncea. Will install the altar Banhao Brassica juncea, 10 cm high will be installed compression, tamping, to slightly water, then pressed tamping, until the succession Bahrain.
3, Brassica juncea, all installed after the close with plastic sheeting to seal the altar,tory burch reva, placed in a cool place, about 20 days you can eat. Preserved by this method Brassica juncea, and taste fresh and tasty,supra new, with crispy in spicy, do not have a flavor. Brassica juncea, in order to maintain fresh
not bad when the best food in take special with a pair of chopsticks, can not have that traces of oil, take the finished dish sealed after the altar.
(d) mushroom kimchi ------ 1. Ingredients: Mushroom 20kg, cabbage, celery, lettuce, carrots, green pepper and the 4kg, ginger, white wine, pepper each 0.5kg, sugar amount .
2. raw material pretreatment: mushrooms, vegetables,a&f jackets, washed with water, drained, celery to the leaves, cut into 2 ~ 3cm-long pieces, other vegetables cut into 5 ~ 6cm long Article.
3. kimchi water: water to salt water is better kimchi (can crispness.) Salt water per 10kg 800g, remove from heat after boiling cooling stand. To speed up the cook speed the preparation of kimchi in the new adding a little water of good quality water kimchi Chen.
4. cook: the mushrooms and cut vegetables and pepper, white wine, ginger, sugar, etc. and mix well, wash the pickles into the altar, into the pickle of water, cover the top of the altar after the fill with water seal tank. Sealed by the [url = file::;] natural [/ url] ferment for 10 to 15 days, you can remove the food. Food can be cold, but also seasoned fried.
(e) spicy sweet and sour cabbage ------ Ingredients: Cabbage Ingredients: coriander, red chili, soybean oil, salt, vinegar, monosodium glutamate, onion ginger
the amount of silk production methods (1) take the spoon, plus base oil pan, pot with onion ginger soy silk, then add chili fried about
(2) the pan put sugar, add appropriate amount of soup to boil, points MSG, let cool slightly, pour in the cabbage mixing bowl and mix well in the shade marinate 2 hours, sprinkle with parsley segment can

(f) hot and sour cabbage ------ Ingredients: Cabbage Ingredients: red pepper, salt , vinegar, sugar
production methods: (1) cabbage, chili respectively boiled for 2 minutes, remove and control water.
(2) to take pots. A layer of cabbage in the bowl, sprinkle a little salt, some pepper Zaisa wire, pour a little vinegar, sprinkle some sugar, so laid layer by layer, the pots Gaiyan, 30 minutes, you can eat

(g) hot and sour pickled radish ------ Ingredients: 5 kg of white radish Ingredients: 30 grams of chilli powder, vinegar 0.8 kg, 200 grams of sugar, salt, 175 grams, 100 grams of sesame oil, pepper and aniseed 10 grams of MSG appropriate, water 2 kg.
production methods: first by choosing clean, white radish, and then processed into 3 cm length and width, and 1 cm thick section, drying to Bacheng dry spare. Heat sesame oil, add chili powder and deep fry in yellowish when dry mix down Ruluo Bo. The salt, sugar, pepper, aniseed open into the pot, add water boil, add MSG Let cool and pour into the cylinder, and the radish mix, turned over once every 15 days after the branding products

( h) hot and sour radish ------ Ingredients: large turnip or radish Ingredients: dried red chili pepper grains, the amount of salt.
Production Method: cylinder brush go-getters, dried, and the radish mix with the chili and put it into the cylinder, placed in salt water (500 grams of water plus 50 grams of salt, dissolved open) did not have radish , Zaisa some peppercorns, the vats in a warm place about 15 days or so edible,

(IX) ------ Sweet & Spicy Cucumber Ingredients: 10 kg of fresh cucumber ingredients: 2 kg of salt, soy sauce, 3 kg, 2 kg of sugar, sugar amount,armani mens, 200 grams of dried chili, ginger silk 50 grams, 20 grams of MSG, sesame seeds 100 grams.
Production Method: Wash fresh cucumber, melon layer a layer of salt, into the pickling tank. The next day an inverted cylinder, 18 degrees on the small amount of salt water, inverted cylinder after the first day, even down 6 times. 20 days can be cured through. After the salted cucumber out, soaked with water 1 day, the middle of changing the water twice, and then press out the water, so that with only a touch of salty cucumber, then add soy sauce, sugar, chili, soaked in a mixture of MSG and other spices , twice a day, turning mix, two days of fish, mix with cooked sesame seeds.

(X) ------ Eggplant pickled garlic Ingredients: Small eggplants tender 1,000 grams, water washed and put up the cage pot boiling, let cool stand out. Peeled garlic slap a knife, into the pot mashed garlic, salt, MSG, mixing evenly. From the middle of the steamed eggplant torn in half, garlic evenly between prepared cast. And then placed in pots or altar, in the refrigerator,

(k) sweet and sour garlic ------ Ingredients: 10 kg of fresh garlic Ingredients: 2 kg of salt, sugar, 2 kg, 2 kg of cold water, vinegar, 1 kg.
production methods: slashing the garlic in the fibrous roots, leaving 2_3 cm long garlic stems, stripped of bark, into the tank after cleaning, 10 kg per 500 grams of salt, add garlic, and marinate for 1 day, 3-cylinder down the middle, and then sprinkle water to the spicy, changing the water once a day for 6 days, then remove garlic and drain, garlic salt per 10 kg 1.5 kg, 2 kg sugar, 2 kg of cold water, mixing tank re-entry marinated, put the shade, about 20 days Serve. 5 days before the general to join in the consumption of 10 per cent of the vinegar soak.

(xii) Korean ------ dog Po pickles Ingredients: Platycodon Ingredients: sesame seeds to be cooked, salt, soy sauce, pepper, sugar, vinegar, onion ginger, garlic is not, sesame oil, monosodium glutamate making method, the amount
:
cold water to soak dried bellflower on 12 hours, torn. Soak to remove the smell, remove and control of dry water.
wire on the Campanulaceae basin, add salt soy sauce is not white sweet and sour onion ginger, sesame oil, monosodium glutamate, red pepper and mix well, cover, marinate in the refrigerator can be eaten through, sprinkle with edible when cooked with sesame seeds.