泡菜

在白菜的底部制作V切割，以使核心取出。之后，您可以切碎（或不切碎）白菜。我更喜欢1英寸x 2英寸条。用大约8-10杯纯净的美味水填充一个大型水库，然后在盐中混合以制成一个漂亮的盐水。将卷心菜放在盐水中，并确保全部浸没。在盐水中工作几分钟。将一些爱放入白菜！盖上，让浸泡4个小时。等待时，您可以准备胡椒粉。将大蒜剥皮，然后用姜，葱和红辣椒将其扔进食物加工机中。 Whiz it up (add a little water if need be) and tah-dah you have a wonderful spicy paste. Drain the Cabbage and rinse atleast once to get any excess salt off. Now comes the most fun…Dump the paste on top of the cabbage and work it into the leaves. You may want to start with a little less paste and add more as you go, too much paste can throw the final product off balance. Massage the cabbage with the paste and spread everything around evenly, it’s ok if a little bit of water and juice come out of the leaves, they’ll just contribute to the overall lactobacilli juice. Once that is all mixed up get a big sealable jar (that is sterilized!). Stuff the seasoned cabbage into the jar. Ideally you want to have a jar that is just barely big enough to hold all the cabbage. I don’t have the exact size of the one I use at home, but I will find out and post. Stuff the cabbage in, really really stuff it. This process is anaerobic so you want as little oxygen as possible in the jar. Seal the jar and let sit at room temperature for 3-4 days. Throughout the fermentation the jar might talk to you a little bit with burps and squeals, don’t worry it’s doing what it needs to. After a few days check the contents, if you know what kim chi tastes like then you will know if it’s done. If you have never had kim chi before it is difficult to explain exactly what good fermented kim chi tastes like…it is rather indescribable. Enjoy the love you put in!