Pickled Korean hot cabbage

Pickled Korean hot cabbage

Introduction:

"We found a lot of recipes for Korean hot cabbage on the Internet. We have to change the recipe according to the current situation. We have to replace the domestic chili powder in fangzili with paprika sold in the U.S. market. Paprika chili is red in color, but not too hot, so we add some dry chili. Sometimes you can't pay too much attention to authentic food. You should make it according to your own actual situation. Maybe there will be another surprise. "

Production steps:

Step 1: wash the Chinese cabbage and cut it into four equal parts lengthwise;

Step 2: marinate the cabbage with salt. When marinating, it's better to wipe every leaf with salt. You should not only wipe the outside, but also dip the inside with salt;

Step 3: peel and core the apple and Sydney and cut them into pieces;

Step 4: put the garlic leaves, garlic, dried pepper and ginger into the cooking machine;

Step 5: turn on the machine and make pulp;

Step 6: put the batter in a large bowl, then add salt, sugar, fish sauce, high alcohol, chili powder and glutinous rice powder, and stir them to make sauce;

Step 7: wear rubber gloves, open each leaf and spread the sauce on the leaves of Chinese cabbage;

Step 8: put the coated Chinese cabbage in a large compact box, put it at room temperature for one day, and put it in the refrigerator for 7 to 10 days.

Materials required:

Chinese cabbage: 1 big plant

Sydney: 1

Apple: 1

Garlic: 1 leaf

Garlic: 5-8

Ginger: about 5 pieces

Dried pepper: 4-6

Glutinous rice flour: 25g

Salt: right amount

Sugar: 2 teaspoons

Fish sauce: 1 tablespoon

High alcohol: 1 / 4 cup

Note: first, seasoning sauce with a little fish sauce will add flavor, you can also add some shrimps; second, wear gloves to spread the sauce on the cabbage, so that it won't be spicy.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: medium spicy