泡菜的制作方法（Method for making pickles）.docVIP

泡菜的制作方法（Method for making pickles） Korean Kimchi: Main material Chinese cabbage, radish, radish, eggplant, cucumber, chili, lettuce and so on. Vice materials have bean sprouts, pepper leaf, radix, sea celery, pumpkin, pear, onion, leek, chestnuts, pine nuts, frozen fish, pheasant, chicken, abalone, flounder, squid, shrimp, squid, grapefruit, glutinous rice, yellow croaker, hairtail, wild garlic etc.. Some seasonings pepper, garlic and ginger, onions, salt, sugar, sesame etc.. Fish sauce with shrimp paste, fish sauce, soy sauce, yellow croaker sauce to the lake. [edit this paragraph] ingredients Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar. [edit this paragraph] Note The sauce is the most essential thing is why Chinese hot and sour pickles and Korean pickles the different places, almost every family in South Korea make their own fish sauce, Chinese eat this thing, but in the big supermarkets have sold, about 8~10 yuan a bottle, most of the fish sauce in Thailand. [edit this paragraph] prepare materials 1. cabbage Cabbage leaves, thin skin, dense leaves, there is not too much need to remove the outer leaves, looks clean and fresh for the election. Storage of cabbage with green leaves, looks fresh Chinese cabbage is appropriate, the new production of Chinese cabbage is bigger, the better, autumn cabbage with moderate size, good heading, heavy weight as well. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to the academic paper, the methyLmethionine contained in Chinese cabbage is a bioactive substance of methionine, which has therapeutic effect on atherosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol. 2. radish Radish is mainly composed of water, rich in vitamin C and digestive enzymes - starch saccharifying enzyme, if eaten raw, it will help digestion. Compared with radish hearts, vitamin C is mainly distributed