A simple way to make authentic Korean hot cabbage

A simple way to make authentic Korean hot cabbage

Introduction:

"1. Remove the green leaves and Bangzi from the outside of the cabbage, cut the root of each Bangzi with a knife, chop each Bangzi down and wash them, then spread 3-5 Bangzi in the basin and sprinkle coarse salt evenly. Then put 3-5 pieces of salt on the top and sprinkle with a layer of salt. Repeat the process and sprinkle with 2 cups of water. (the total amount of coarse salt used is 2 cups) the total curing time is 3 hours. Turn it again in the middle (1.5 hours) to make it even. 2. Pour 2 cups of water and 5 spoonfuls of rice noodles into a small pot, and boil over medium heat to make a paste. In the juicer into the material 2, boiled paste, fish sauce into pulp. Then pour 2 cups of chili powder, 1.5 teaspoon of fine salt and 1 teaspoon of sugar into the batter, and stir well! 3. After 3 hours of pickling, wash the cabbage 2-3 times with water, put it into the leakage basket and pour out water (20 minutes). Wash the scallion and cut it into 4cm segments, and cut the leek into 4cm length. 4. Put the pickled cabbage with dry water into a large basin, and then put the prepared scallion, leek and seasoning sauce into it. Stir well. Take out the appropriate amount of temporary food, tear it by hand (vertically), then sprinkle some sesame seeds, and put it into the refrigerator. Put the rest in a sealed container at room temperature for 1 day (for fermentation) and then put it in the refrigerator. *The hot cabbage leaves just made can be wrapped with boiled pork slices, and the wine will be stuffy^_ ^V * when the spicy cabbage is too fermented and tastes too sour, you can stir fry it with pig's five flowers or make a delicious pickle soup. "

Production steps:

Step 1: remove the green leaves and Bangzi from the cabbage, cut a knife across the root, chop each Bangzi down and wash, spread 3-5 Bangzi in the basin and sprinkle coarse salt evenly. Then put 3-5 pieces of salt on the top and sprinkle with a layer of salt. Repeat the process and sprinkle with 2 cups of water. (the total amount of coarse salt used is 2 cups) the total curing time is 3 hours. Turn it again in the middle (1.5 hours) to make it even.

Step 2: spread 3-5 pieces of salt evenly in the basin. Then put 3-5 pieces of salt on the top and sprinkle with a layer of salt. Repeat the process and sprinkle with 2 cups of water.

Step 3: pour 2 cups of water and 5 spoonfuls of rice noodles into a small pot and boil them into paste over medium heat.

Step 4: radish 2cmx4cm, scallion 6cm, garlic 10, ginger 2 (garlic size), red pepper 4, onion 1 / 4.

Step 5: put the material into the juicer. 2. Beat the boiled paste and fish sauce into pulp.

Step 6: pour 2 cups of chili powder, 1.5 teaspoon of fine salt and 1.5 teaspoon of sugar into the batter, and stir well.

Step 7: wash the pickled cabbage with water for 2-3 times after 3 hours

Step 8: put into the leakage basket and pour out water (20 minutes).

Step 9: wash the scallion and cut it into 4cm segments, and cut the leek into 4cm segments.

Step 10: put the pickled cabbage into a large basin, and then put the prepared scallion, leek and seasoning sauce into it. Stir well.

Step 11: put the pickled cabbage into a large basin, and then put the prepared scallion, leek and seasoning sauce into it. Stir well.

Step 12: take out the appropriate amount of temporary food, tear it by hand (vertically), then sprinkle some sesame seeds, and put it into the refrigerator.

Step 13: put the rest in a sealed container at room temperature for 1 day (for fermentation), and then put it into the refrigerator.

Step 14: it's a piece of cake, it's done! So are the smectas.

Materials required:

Cabbage: 2

Radish: 2cmx4cm 6 pieces

Scallion white: 6cm

Garlic: 10

Ginger: 2

Red pepper: 4

Onion: 1 / 4

Crude salt: 2 cups

Fish sauce: 1 / 2 cup

Rice noodles: 5 teaspoons

Chili powder: 2 cups

Sugar: 1 teaspoon

String onion or chive: 6

Leeks: 1

Note: * just made hot cabbage leaves, can be wrapped with cooked pork slices, a small wine stuffy^_ ^When v * hot cabbage is too fermented and tastes too sour, it can be stir fried with pork or made into delicious pickle soup.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: medium spicy