Korean hot cabbage

Korean hot cabbage

Introduction:

"The love for Korean kimchi is really extraordinary. At the beginning, a colleague went to Korea to play. When he came back, he brought some very authentic Korean kimchi. Many people in the unit couldn't stand the sharp acid and spicy. However, once I tasted it, I fell in love with it deeply. Now it's not difficult to find Korean kimchi in many supermarkets and kimchi shops. It's very convenient to buy it directly. However, I'm always worried about adding preservatives and other things in it. I'm afraid I'll eat anything good or bad. Simply, carry forward the fine style of our gourmet people who are not afraid of hardship and fatigue, and open the whole business at home! After soaking, we waited for a whole week, and finally our Korean hot cabbage could be served. I can't wait to pick up a piece and put it into my mouth. "Ah!..." "What's the matter?" My husband is worried. "That's what I want. It's wonderful..." I said vaguely. "Hi! You scared me. It was a surprise. Here, let me taste it. " The man came up. "Not to mention, it's really delicious. My wife can make kimchi..." “……” We are full of pride and pride! Korean pickles produce lactic acid bacteria that are good for our health in the fermentation process, so it's good for our health to eat it in an appropriate amount. "

Production steps:

Step 1: clean the Chinese cabbage, divide it into four equal parts, spread salt evenly and marinate it for one night until the cabbage is soft and a lot of water is salted out. Do not pour out the salted water, cool the cabbage with water to remove the excess salt, and taste the cabbage slightly salty.

Step 2: cut the green apple, pear, garlic and ginger separately, and cut the leek into sections.

Step 3: add appropriate amount of water to glutinous rice flour, fry it into paste in the pot, and the viscosity is like paste.

Step 4: add fish sauce to dried chili noodles.

Step 5: add sugar and a little salt, stir well. The addition of salt depends on the taste of the pickled cabbage. If the cabbage is already very salty, there is no need to add salt.

Step 6: add chopped green apple, pear, garlic, ginger and leek.

Step 7: pour in the cool glutinous rice paste.

Step 8: mix well. If the pickled cabbage tastes light, add appropriate amount of salt and stir evenly as needed.

Step 9: take a quarter of the cabbage, put on gloves or plastic wrap, and evenly spread a layer of hot pepper paste on the cabbage. The key point is to wipe the cabbage stem. You can wipe less on the leaves.

Step 10: put the whole cabbage in the sealed container. You can also roll up the whole cabbage. First room temperature fermentation for one day, and then put in the refrigerator for six to seven days to eat.

Materials required:

Chinese cabbage with yellow core: 1 plant

Green apple: 1

Pear: 1

Ginger: 1 small piece

Garlic: 4 cloves

Leeks: Several

Glutinous rice flour: 1 small bowl

Fish sauce: 1 small bowl

Sugar: right amount

Dried chili noodles: 1 small bowl

Salt: right amount

Precautions: 1. After the cabbage is initially salted with salt, you can taste the salty first. If it is too salty, you can wash off the residual salt on the cabbage with water, and then carry out the following steps. 2. Adding leeks to pickles can help ferment and increase the flavor of pickles. 3. The best choice of apple is green apple, sour and sweet can increase the flavor of pickles. 4. The effect of glutinous rice paste can help capsicum better adhere to cabbage, and can help fermentation. 5. The viscosity of the glutinous rice paste is similar to that of the paste. 6. It is very important to ferment pickles at room temperature for one day. It is necessary to ferment pickles at room temperature for a long time. 7. If there are shrimps or dried shrimps, they can also be crushed and put into the chili paste to increase the flavor. My family just ran out of them, so I didn't put them.

Production difficulty: Advanced

Process: salting

Production time: several days

Taste: hot and sour