Korean hot cabbage

Korean hot cabbage

Introduction:

"The real Korean kimchi is known as" the kinship pickled with mother's love ". The longer it goes on, the stronger the taste is. So that the Korean people call the good taste of kimchi" mother's taste ". Since I know how to pickle, I pickle several of them every winter. Korean hot cabbage can be eaten raw or cooked. Its sour, hot and refreshing taste is deeply loved by everyone. It's really a delicious food regardless of national boundaries! "

Production steps:

Step 1: prepare materials.

Step 2: wash the Chinese cabbage and cut it into 4 parts from the root. Spread the salt evenly on the cabbage and marinate overnight.

Step 3: put the cabbage in cold boiled water, wash away the excess salt, squeeze out the water and set aside. (after drinking, taste the saltiness of the dish. If it's salty, soak it in clean water for a while to remove the saltiness.)

Step 4: mix 50g of glutinous rice flour with 450g of clean water, and cook it into a paste over low heat.

Step 5: cut the apple and pear into pieces; cut the garlic and ginger into pieces; put all the materials into the blender and beat them into mud; wash the leeks and cut them into sections.

Step 6: add puree, cool glutinous rice paste, fish sauce, shrimp sauce, sugar, salt and leek into the chili noodle and mix well.

Step 7: put on disposable gloves and spread chili sauce on the cabbage evenly. (the root is the main part, and the cabbage leaves can pass by. ）Then roll it up.

Step 8: after wiping, place it in a clean container.

Step 9: after fermentation at room temperature for one day, put it into the refrigerator for 5-7 days.

Materials required:

Chinese cabbage: 2

Leeks: a handful

Dried shrimps: right amount

Pear: 1

Apple: 1

Glutinous rice flour: right amount

Hot pepper noodles: right amount

Ginger: right amount

Salt: right amount

Garlic: one head

Sugar: 2 tbsp

Fish sauce: three teaspoons

Note: 1, leek can accelerate the fermentation of hot cabbage, and play the role of aroma. 2. Glutinous rice flour paste can make Chinese cabbage easier to hang oars, have a sticky feeling, and fermented taste better. When cooking, use cool water to mix well. When cooking, stir to prevent paste. 3. Fish sauce is sold in large supermarkets, which can guarantee the flavor of spicy cabbage. It is suggested that fish sauce is indispensable. If you can't buy it, you can't. 4. Pickled cabbage can be tasted after water, and then according to the saltiness to determine the amount of salt.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy