Korean pickles -- {hot cabbage}

Korean pickles -- {hot cabbage}

Introduction:

"Once the Meiyu season is over, it's midsummer. It's not too much to say that the continuous high temperature is scorching heat. With the hot air and the hot ground, this hot city can't help feeling sad every year. People's appetite is poor. They can't decide what to eat. It's a simple and refreshing choice to boil porridge and match with some pickles. In fact, there are many kinds of pickles, such as delicious food It's also rich in ingredients. I can't help admiring the wisdom of the older generation in eating. There are many kinds of pickles, such as sweet, sour, spicy and strange taste. Besides traditional Chinese pickles, there are many ways to make them. Korean pickles are probably the most common, such as barbecue, congee or cold noodles When always attached to a dish, bright color, sweet and sour delicious, just master a few tips, at home can enjoy authentic Korean hot cabbage Oh! (ingredients don't lie, taste doesn't betray)

Production steps:

Step 1: try to choose Chinese cabbage with whole leaves and individual leaves

Step 2: cut the Chinese cabbage, soak it in light salt water for 5-10 minutes, then clean it and drain the water

Step 3: drain the water, put the Chinese cabbage in a big pot, sprinkle the fine salt into the root of each piece of Chinese cabbage, and the loose leaves on the outer layer of Chinese cabbage can be directly removed before pickling. It doesn't need to put too much salt. It will be seasoned later. It's just to soften the cabbage and release water to make it tough

Step 4: marinate until the cabbage leaves soften and release water. Wash with water several times and drain.

Step 5: prepare marinade: cook glutinous rice flour into rice paste, cool, add fish sauce, mashed garlic, mashed ginger, chili noodles, sugar, shrimp sauce, focus on it, add a small amount of Sprite, and then add carrot and apple sticks. At this time, you can taste the taste. If it's too light, you can add some salt and chicken essence properly and stir well.

Step 6: then evenly wrap the sauce on each leaf of Chinese cabbage and the root and stem of Chinese cabbage, put some carrot sticks and apples on the root and stem, and daub them repeatedly until they are all evenly wrapped. I operate it by hand. It's not easy to take pictures with my camera. Excuse me~

Step 7: find a clean and oil-free sealed box, put the coated pickled cabbage in it, cover it with fresh-keeping film, and let it ferment for a few days. In fact, the finished product can be eaten even if it is pickled for a few hours, but its taste is not as strong as the finished product after a few days. When it is hot, it should be preserved in the refrigerator.

Materials required:

Chinese cabbage: moderate

Glutinous rice flour: right amount

Apple: moderate

Carrot: right amount

Ginger: moderate

Garlic: right amount

Salt: right amount

Hot pepper noodles: right amount

Sugar: right amount

Fish sauce: moderate

Shrimp sauce: right amount

Note: I wish you a good appetite

Production difficulty: simple

Process: salting

Production time: several hours

Taste: other