Korean hot cabbage

Korean hot cabbage

Introduction:

"Another reason that Korean people like to eat kimchi is that they think it contains enzymes, which can inhibit the growth of cancer cells. Pepper can burn fat in the body, which has the effect of losing weight. The vitamins in garlic and ginger in the ingredients are especially good for the skin, and also conducive to digestion."

Production steps:

Step 1: Chinese cabbage, tear off the yellow leaves.

Step 2: put the dried cabbage leaves into a sieve pot with eyes.

Step 3: put the dried cabbage leaves into a sieve pot with eyes.

Step 4: press the water bag on the sieve pot. In the process of pickling, shake the pickled cabbage several times, and use the bump to force out the moisture of cabbage.

Step 5: marinate for 2-3 days. After marinating, squeeze out the water.

Step 6: soak and rinse the pickled Chinese cabbage in cold boiled water, and then squeeze out the water.

Step 7: mix 50g glutinous rice flour with 500g water (1:10), then heat it over low heat, and stir while boiling; turn off the heat when boiling until bubbling, and then continue to stir at the remaining temperature to form a sticky paste like state, and let it cool until completely cooled for standby.

Step 8: cut carrot, onion, apple and pear into small pieces; cut leek into sections and set aside.

Step 9: cut the vegetables and fruits into small pieces with peeled garlic and ginger, add them into the dish and beat them into mud.

Step 10: rub the white radish into filaments, squeeze the water and set aside.

Step 11: add the cooled glutinous rice paste into the shredded white radish, then add the red pepper powder, and stir well.

Step 12: add chili sauce and mix well again.

Step 13: pour in the beaten fruit and vegetable puree, add shrimp sauce, fish sauce and mix well; add white sesame, leek and sugar and mix well to form marinade.

Step 14: evenly spread a layer of sauce on both sides of the cabbage, and then put a piece of it. Repeat this until all the cabbage is coated.

Step 15: put the cabbage with sauce in the box neatly, and then put a thick layer of sauce on the surface, cover it, ferment at room temperature for 2-3 days (1 day in summer, 3-5 days in winter), and then refrigerate for 30-40 days.

Step 16:

Materials required:

Chinese cabbage: 1

White radish: 1

Carrot: Half Root

Onion: half

Apple: 1

Leeks: 1

White Sesame: a little

Glutinous rice flour: 50g

Shrimp sauce: 30g

Korean chili sauce: 30g

Chili powder: 120g

Salt: 150g

Fish sauce: 50ml

Water pear: 1

Fresh ginger: right amount

Garlic: right amount

Note: Tips: 1, pickles with fermentation, produce antibacterial effect. The effect of harmful bacteria is inhibited by the lactic acid bacteria produced in the fermentation process, and the sour lactic acid bacteria produced with the maturity of fermentation not only make pickles more delicious, but also inhibit other bacteria in the intestine, prevent abnormal fermentation and inhibit bacteria. In addition, pickles can prevent acidosis caused by blood acidification when excessive intake of meat or acidic food. The main materials used in pickles contain a lot of water. Therefore, the composition of nutrients is relatively small, but lactic acid bacteria can inhibit the reproduction of harmful bacteria in the intestine and purify the stomach. 3. Kimchi also helps to prevent adult diseases, obesity, hypertension, diabetes and digestive system cancer. 4. In addition, pickles have the function of purifying gastrointestinal tract due to the compound action of vegetable juice and salt. Pickles promote the secretion of pepsin, a proteolytic enzyme in the gastrointestinal tract, and normalize the distribution of intestinal microorganisms. 5. Fish sauce is the most essential thing, which is also why Chinese pickles are the most different from Korean pickles. In Korea, almost every family makes their own fish sauce. Chinese people don't eat it, but most of them are Thai fish sauce sold in big supermarkets. It's a pity that fish sauce should be made in Korea.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: slightly spicy