Kimchi crisis? .Secret homemade kimchi practice.

<P> Past few days, Korean kimchi crisis lot of heated discussions. .It is understood that South Korea this year as a result of climate anomalies cut vegetables, kimchi, a serious shortage of raw cabbage, Korean kimchi serious crisis. .The one hand, China imported 50,000 tons of emergency cabbage from the subsidy market. .On the one hand announced that, starting around Oct. 14 to start lifting import tariffs on Chinese cabbage and radish, pickled vegetables to get rid of the crisis. .</ P> <P> This is China's ordinary people who may not have any impact, but the trend has begun to make kimchi. .Editor to make kimchi for you to recommend the methods and problems that need attention. .</ P> <P> material: cabbage, celery and half a half stars (not the half-trees) carrot 1 turnip 1 / 4 teaspoon salt 1 half Radish (5 grams) sugar 10 20 Master Kong mineral water 1000ml pepper .Formosan wild stars 1 / 2 bottle of anise 1 bay leaf 2 slices of cinnamon 1 small strawberry half a pear half apple ginger garlic 4 tablespoons of 10 high spirits of 3 (45ml) </ P> <P> practices: .1) 1000ml of water into the kimchi altar, add pepper, star anise, bay leaves, cinnamon, strawberry, apple pieces and peeled pears quickly, peeled garlic, ginger, high spirits, salt (1 / 2 tsp) .and rock candy, and finally with half a bottle into the wild Sansho decoction. .2) Close the lid, pour in the pickle jar with water and seal the edge of a cool place to soak for three days. .3) Three days later, will be torn to pieces cabbage, carrot, white radish and radish thinly and bar, remove the leaves of celery are cut into strips. .Into a large bowl, salt (1 / 2 tsp) marinated for 10 minutes. .4) Open the cap of kimchi jar, add marinated vegetables, cover, water seal, placed in the shade, soak for 48 hours you can eat. .</ P> <P> special attention: 1. Make kimchi containers, need to be very very clean, especially not with oil. .Therefore kimchi containers to wash, and drain water adequately to prevent the breeding of bacteria. .Do not use cloth, air dry the best. .2. A child, watching my grandmother make pickles, they have to boil water, then cool completely before such water used to make kimchi juice. .Now, you can directly do with mineral water or pure water, a lot easier, but also save time. .3. Make kimchi, add apples and pears but also help the fermentation, the taste of kimchi and more fragrant. .4. Put all ingredients in kimchi altar, sealed do not always open, or not conducive to fermentation. .5. Kimchi production is completed, with a pair of chopsticks to clean out sealed crisper good performance (avoid too much flavor), cold storage fridge. .Do not always soaked in jars, a long time, some of the vegetables, not brittle. .6. Kimchi soup Do not drained, reserved for introduction, the next production, you can continue to add water or purified water, and then continue to soak into the processing of vegetables can be good. .</ P>.