Homemade hot cabbage

Homemade hot cabbage

Introduction:

"Hot and sour is delicious and appetizing. Hot cabbage is a kind of food that Korean people pass down from generation to generation. It contains rich inorganic substances such as calcium, copper, phosphorus and iron, which can promote the absorption of vitamin C and vitamin B."

Production steps:

Step 1: cut the cabbage from the root cross into four parts, and then cut each part from the middle of the root to the leaf direction, do not cut. Soak the cut cabbage in clean water, rinse and drain the water, put it into a large basin (with pickle jar is best) and sprinkle salt evenly, make sure that each leaf is smeared on the cover and put it on for one day, pour out the water and sprinkle a little salt for two days (it will be faster if there is stone pressure)

Step 2: dry pepper chopped (amount according to their own capacity), ginger and garlic cut into pieces (ginger, a small amount of garlic three), mixed together

Step 3: don't pour out the water from the cabbage (the pickled hot cabbage soup can be used to burn tofu), use a spoon to spread the mixed chili material on each leaf, adjust the position to let the cabbage root soak in the water, make each leaf pickled to the same degree, seal the top, and eat after 20 days

Materials required:

Cabbage: moderate

Red pepper: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Note: do not touch the oil during the pickling process of hot cabbage to prevent nitrite poisoning. Please marinate for more than 20 days before eating

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: hot and sour