Simple sauerkraut
By VicentaLakin
Going to the Korean restaurant, the appetizers usually lack hot cabbage. It's been a long time since I wanted to make hot cabbage. It just feels like it's easy to do it, but it's too much to use, too long, and it's a bit of a problem. I accidentally saw a simple sauerkraut show the whole day, and then I started to get the raw materials ready, so don't look at it as a simple one。
Recipe Recommendations
- Chinese cabbage
- red pepper of 2
- Red pepper of 6
- celery 80 grams
- garlic 80 grams
- sugar 100 grams
- chicken essence 15 grams
- chili powder 50 grams
- red Zhejiang vinegar 100 grams
- slightly spicy
- pickled
- a day
- simple
Steps for Simple sauerkraut
1
The cabbage removes the bad part of the outer layer and cleans the outer layer。
2
Dry water, cut in four. The layers are equally salted, salted to water for 1-2 hours。
3
During pickled cabbage, prepare other ingredients。
4
Cut the ingredients into small pieces。
5
Get ready for the sauce。
6
You mix the ingredients and the spices into mud, and the chili sauce is ready。
7
After two hours of pickles, the cabbage became significantly soft。
8
Pickled cabbage squeezing water。
9
Starting with the root of the large cabbage, a layer of pretentious pepper sauce will be placed in a sealed preservation box, frozen in the fridge, ready to be eaten in 24 hours。Simple sauerkraut Make Tips
Ingredients: Napa Cabbage 2 heads (approx. 1100g)
Ingredients: Red bell peppers 2, Red chili peppers 6, Celery 80g, Garlic 80g (about 5 medium-sized cloves)
Seasonings: Sugar 100g, Chicken bouillon 15g, Chili powder 50g, Dark Zhejiang Vinegar 100g
1. Generally, pickled napa cabbage is not washed; you only need to remove the outer parts that are not good. The outermost layer can be washed, but if you want to wash the whole head, it is indeed difficult to handle.
2. Chili peppers serve to enhance flavor and color, while celery removes fishy odors. Sugar is for the fermentation bacteria. Many kimchi recipes use shrimp paste and fish sauce, but this version does not. I bought shrimp paste and fish sauce as well, planning to try them later.
3. The ingredients and seasonings listed above include some estimates I provided myself, as the show did not give specific quantities. After trying the proportions myself and feeling that the taste was quite good, I am sharing them with everyone.
4. For the chili powder, I used the kind specifically for pickling vegetables, which can be purchased on Taobao.
5. During the initial pickling process of the napa cabbage, I added a bit too much salt, so I did not add salt again when making the chili paste. You can adjust the amount of salt according to your own taste.