Various vegetables 10 pounds Garlic 1 catty
Ginger 200 grams sugar 350g
White vinegar 100 grams Soy sauce 4～5 bags
Salt 150g Vegetable oil 100 grams
Star anise 2 Fragrant leaves 2 tablets
How to make kimchi Illustration of how to make kimchi (autumn seasonal vegetables) 1

Step 1

A handful of celery, washed and blanched. Illustration of how to make kimchi (autumn seasonal vegetables) 2

Step 2

Cut carrots and cucumbers into strips, and cucumbers can also be sliced. Illustration of how to make kimchi (autumn seasonal vegetables) 3

Step 3

Cut radish into stripsIllustration of how to make kimchi (autumn seasonal vegetables) 4

Step 4

Wash and cut coriander into sections Illustration of how to make kimchi (autumn seasonal vegetables) 5

Step 5

Chili pepper cutter hob cubes Illustration of how to make kimchi (autumn seasonal vegetables) 6

Step 6

Blanch celery in cold water and cut into sections Illustration of how to make kimchi (autumn seasonal vegetables) 7

Step 7

Cut kohlrabi into quarters and remove the roots Pictures of how to make kimchi (autumn seasonal vegetables) 8

Step 8

Tear pieces by hand Illustration of how to make kimchi (autumn seasonal vegetables) 9

Step 9

After all the vegetables are ready, prepare a larger container, spread a layer of vegetables, sprinkle a layer of salt, and spread all the 150 grams of salt. First, marinate the vegetables with salt (about 3 hours). Pictures of how to make kimchi (autumn seasonal vegetables) 10

Step 10

Prepare a clean basin without water, and pour four bags of soy sauce (it is best to use 4 bottles of Lee Kum Kee's Yipinxian, but the cost is a bit high, so I use this one). Try not to buy too salty soy sauce, because the kimchi will be damaged if soaked for a long time. It's very salty and not tasty. Pictures of how to make kimchi (autumn seasonal vegetables) 11

Step 11

Heat 100 grams of cold oil in a pan. Add two star anise and two fragrant leaves (you can omit them if they are not available). After the oil is hot, pour the soy sauce in the basin into the oil pan without a lid and bring to a boil., watch carefully, otherwise the soy sauce will overflow after boiling. Pictures of how to make kimchi (autumn seasonal vegetables) 12

Step 12

It is normal for boiled soy sauce to have a lot of foam on it. Illustration of how to make kimchi (autumn seasonal vegetables) 13

Step 13

Carefully pour the hot soy sauce back into the original basin (do not use a plastic basin) Illustration of how to make kimchi (autumn seasonal vegetable) 14

Step 14

Add 100 grams of MSG and 350 grams of sugar. While the heat is melting, leave the ginger and garlic aside. Pictures of how to make kimchi (autumn seasonal vegetables) 15

Step 15

Slice the garlic, or pat it without cutting it. After everything is cut, put it in a sealed box for later use. Illustration of how to make kimchi (autumn seasonal vegetables) 16

Step 16

Slice the ginger and box it for later use.Pictures of how to make kimchi (autumn seasonal vegetables) 17

Step 17

Put the salted (soft) vegetables into a mesh bag Pictures of how to make kimchi (autumn seasonal vegetables) 18

Step 18

Bag the top vegetables first so that the softer ones are at the bottom. Illustration of how to make kimchi (autumn seasonal vegetables) 19

Step 19

After loading the vegetables, don’t throw away the remaining marinated vegetables. Pictures of how to make kimchi (autumn seasonal vegetables) 20

Step 20

Put the net bag with the vegetables back in, and place it directly on the remaining braised vegetables. Illustration of how to make kimchi (autumn seasonal vegetables) 21

Step 21

Twist the top of the mesh bag Illustration of how to make kimchi (autumn seasonal vegetables) 22

Step 22

add a curtain Pictures of how to make kimchi (autumn seasonal vegetables) 23

Step 23

Place an oil bucket filled with water (or filled with oil) on top of the curtain and press it for 24 hours. I press it on at night before going to bed. Tomorrow morning, pour out the braised vegetable water below and press it again. Pictures of how to make kimchi (autumn seasonal vegetables) 24

Step 24

If you don’t have an oil drum, you can also use a basin filled with water to press vegetables.Pictures of how to make kimchi (autumn seasonal vegetables) 25

Step 25

The next morning, there was more vegetable water in the basin Pictures of how to make kimchi (autumn seasonal vegetables) 26

Step 26

As shown in the picture Pictures of how to make kimchi (autumn seasonal vegetables) 27

Step 27

Drain the vegetable water from the basin Pictures of how to make kimchi (autumn seasonal vegetables) 28

Step 28

Tighten the net bag Illustration of how to make kimchi (autumn seasonal vegetables) 29

Step 29

Tighten the mesh bag and place it on the curtain Kimchi (autumn seasonal vegetables)Illustration of how to do it 30

Step 30

Continue to press for 24 hours (including the time last night). I started pressing at 3pm yesterday and finished pressing at 3pm today. Pictures of how to make kimchi (autumn seasonal vegetables) 31

Step 31

Pour the pressed vegetables into a large basin without water Pictures of how to make kimchi (autumn seasonal vegetables) 32

Step 32

Put the chopped garlic, ginger, and white vinegar into the soy sauce basin and mix wellPictures of how to make kimchi (autumn seasonal vegetables) 33

Step 33

Mix well and pour it onto the vegetables together Pictures of how to make kimchi (autumn seasonal vegetables) 34

Step 34

Pick out the star anise and fragrant leaves Pictures of how to make kimchi (autumn seasonal vegetables) 35

Step 35

Mix well Pictures of how to make kimchi (autumn seasonal vegetables) 36

Step 36

bottling, Pictures of how to make kimchi (autumn seasonal vegetables) 37

Step 37

Keep some food for now Pictures of how to make kimchi (autumn seasonal vegetables) 38

Step 38

When bottling or cartoning for storage, make sure the soy sauce covers the vegetables. Pictures of how to make kimchi (autumn seasonal vegetables) 39

Step 39

I made these out of ten pounds of vegetables and kept them in the refrigerator (and then gave some away). They would not spoil and would be enough to last for a long time. Pictures of how to make kimchi (autumn seasonal vegetables) 40

Step 40

Have you learned it? Kimchi cooking tips