Korean cabbage
By VicentaLakin
i've made an easy version of cabbage earlier (see if you can copy the link here at http://home.meishichina.com/recipe-233047.html), although it's an easy version, but it's really good, and i can't stop eating it. shrimp sauce and fish truffles have been bought earlier, made two short editions, or decided to change it. it's usually more popular in korea, but it's more similar to traditional korean pickles. it's higher in the last short version of cabbage. but some people don't like it, so in north korea and china it's a little less popular. i don't think that the next time i'll be able to make a little more quick pickles, but i'll make a little bit more quick。
Recipe Recommendations
- Chinese cabbage 1000 grams
- salt appropriate amount
- glutinous rice flour 50 grams
- Jiang 40 grams
- garlic 60 grams
- onion half a
- Sydney half a
- Apple half a
- shrimp paste 85 grams
- fish sauce 100 grams
- chili powder 100 grams
- sugar 40 grams
- carrots 1 piece
- leek 1 handful
- qingchong 2 trees
- slightly spicy
- flavoring
- several days
- ordinary
Steps for Korean cabbage
1
The cabbage removes the bad part of the outer layer and divides it into four。
2
The root layer of the cabbage is evenly salted, salted one night, and I made it for 10 hours。
3
At this point, cabbage is already out of the water。
4
The cabbage is washed with water until the salt is cold, the moisture is squeezed out and then the extra water is filtered out。
5
The rice powder is mixed with half a glass of water, about 165 grams, then heated with a small fire, so that it becomes a plume, which is left to cool。
6
Get ready for the other ingredients。
7
Cut the ingredients into small pieces。
8
Get ready for shrimp sauce and fish truffles。
9
In the table, other ingredients, except pepper powder and sugar, are placed in the mixer。
10
Smash。
11
再放入辣椒粉和白糖，Smash。
12
The chili sauce is ready。
13
Carrots, cabbage and onions are washed and sliced。
14
And blend with chili sauce。
15
From the root of the large cabbage, a layer of well-made sauce is placed in a sealed safeguard box and frozen in the fridge for four to seven days, this time in the form of a four-day pickle。Korean cabbage Make Tips
Ingredients: 1 head of Napa cabbage (approx. 1000g)
Seasoning: Glutinous rice flour 50g, Ginger 40g, Garlic 60g, Half an onion, Half a snow pear, Half an apple, Shrimp paste 85g, Fish sauce 100g, Red pepper powder 100g, Sugar 40g
Side dishes: 1 carrot, 1 bunch of leeks, 2 green onions
1. It is quite salty to eat directly, so you must rinse the salt on the cabbage a bit more. You can also reduce the amount of fish sauce and shrimp paste, and increase the amount of sugar.
2. I used red pepper powder specifically for pickling kimchi, which can be purchased on Taobao. Shrimp paste and fish sauce are the same.