Pick up Korean cabbage
By VicentaLakin
A combination of many Korean-style squares of cabbage found on the Internet and the current situation has necessitated a change in the square, replacing the national pepper powder in the square with the Paprika, which is sold on the United States market, and the Paprika is red, but not too hot, so add some dry pepper. Food can sometimes not be too formal and can be done according to its own realities, perhaps with another surprise。
Recipe Recommendations
- Chinese cabbage 1 big tree
- Sydney one
- Apple one
- garlic 1 leaf
- garlic 5-8 grain
- Jiang
- dried chili
- glutinous rice flour 25 grams
- salt appropriate amount
- sugar 2 tsp
- fish sauce 1 tablespoon
- high-alcohol 1/4 cup
- medium spice
- pickled
- several days
- ordinary
Steps for Pick up Korean cabbage
1
Clean up the cabbage and cut it vertically into four equals
2
Pickles of cabbage made with salt, preferably with each of the leaves painted with salt, not only outside, but also inside
3
Apples, Sydneys, skins, nuclei
4
(b) Putting garlic leaves, garlic, dry peppers and ginger in the kitchen
5
Turn it on, it's slurped
6
(a) Plasma is placed in a large bowl, with salt, sugar, fish troughs, high alcohol, pepper powder and oatmeal powder, all mixed into sauce
7
Put on gloves, turn on each leaf and rub the sauce on the cabbage leaves
8
The coated cabbage was placed in a large, compact box, with room temperature set for one day and ready for consumption in the fridge for 7 to 10 days。Pick up Korean cabbage Make Tips
1. Add a little fish sauce to the seasoning to enhance the umami flavor, and you can also add some chopped dried shrimp; 2. Wear gloves to spread the sauce on the cabbage so that it won't sting your hands.