Korean cabbage

Recipe Recommendations

• cabbage 1.5KG
• white radish 500G
• carrots 50g
• garlic 1 head
• shallots of 5
• ginger 1 small piece
• onion 50g
• pear 300g
• glutinous rice 100g
• chili powder 30g
• coarse salt 100g
• shrimp paste appropriate amount
• fish sauce appropriate amount
• salt appropriate amount
• MSG appropriate amount
• soft white sugar appropriate amount

• medium spice
• pickled
• a day
• senior

Steps for Korean cabbage

1

CHOOSING CABBAGE: A CABBAGE SUITABLE FOR SPICY CABBAGE ONLY HAS TO REMEMBER THREE POINTS: GREEN, YELLOW, HARD. MANY PLACES CALL THIS CABBAGE SPROUTS. YELLOW SPROUTS, A GROUP OF LARGE CABBAGE, ARE RARE AND EXPENSIVE NEW FOODS FROM THE NORTHERN SHED AND THE SOUTHERN OPEN AUTUMN. PS: UNFORTUNATELY, I DIDN'T BUY IT, SO I REPLACED IT WITH ORDINARY CABBAGE

2

PAPRIKA: THE SELECTION OF SUITABLE PEPPER POWDER IS ALSO A KEY FACTOR IN MAKING HOT CABBAGE. FOUR MAIN POINTS: THE COLOUR IS GOOD, NOT TOO SPICY, SMELLY AND SOFT. MANY FARM MARKETS ALSO SELL KOREAN IMPORTED PEPPER POWDER (PS: SUSPECTED OF IMPERSONATING, BUT BETTER THAN NORMAL) AND BUY THE WRONG PEPPER POWDER, WHICH IS VERY GRUESOME。

3

Pear: Pear plays the role of making hot cabbage tastes easy, so it also has to choose the ones that taste better, such as crystal pears, pears, apple pears, etc。

4

Shrimp sauce and fish truffles: Shrimp sauce and fish truffles for spicy cabbage may not be the same as those known to you, and it is recommended that they be purchased at the Korean food store. These two things are less used, but they are very different from non-sorting. Of course some people don't like the smell of seafood。

5

SUPPORT EQUIPMENT: A MIXER IS RECOMMENDED, SO MUCH MATERIAL WILL BE POWDERED AND THE OPPORTUNITY FOR MIXING WILL BE PAINFUL. (PS: MANY JUICIERS CAN ALSO ACT AS BLENDERS, BUT IT IS RECOMMENDED THAT THEY BE USED SEPARATELY.) AND IT'S ALSO A MEATBOX, BECAUSE IT'S BETTER TO EAT AFTER THE HOT CABBAGE IS SEALED AND STORED FOR DAYS。

6

Take out the cabbage and remove the leaves and wash them with cold water in the pool. Because it's hard! Water rinsing is easier to attach to rough salt。

7

About 100 g of crude salt was poured into the bowl, and Eva chose to use medium salt for the crystal salt (240g) and less than half of it was used. The pickled cabbage process was the most important part of the process, and the taste was neither faded nor salted (PS: Eva tried N. ᅲ. ᅲ. The same product is recommended for primary education。

8

start with the biggest leaves, mainly on the roots, and just a little bit on the leaves, just a little bit. this process uses about half of the salt (50g) in the bowl, and it's done before it's painted. a piece of salt is put in the basin from the big to the small。

9

The remaining small pieces are also salted and are covered by the following figure. When covered, two or three salts are spilled above (see figure below). The bowl of salt is filled with water, and then the rest of it is salinated, slowly pouring into the edge of the basin. (Don't use hot water to speed up the melting of salt, and don't go in when you pour water. The salt on the cabbage will be washed away

10

ALL RIGHT, FIND A PLACE TO PICK IT UP FOR TWO HOURS. DURING THIS PERIOD, YOU CAN MAKE HOT SAUCE AND COME BACK IN TWO HOURS TO SEE THE PICKLE PROCESS. IN TWO HOURS WE'RE GOING TO FLIP THE PICKLED CABBAGE AS A WHOLE, AND AFTER TWO HOURS THE PICKLED CABBAGE HAS BEEN SOFTENED, IT SHOULD BE EASIER TO FLIP OVER。

11

After two hours, we'll see how the pickles are. The simple way to check is to pick up a medium-sized foliage root (see graph below), to the point where it can be completely folded and not broken. If it's not that far enough, just a little bit more. It's too soft

12

THE PICKLED CABBAGE IS WASHED IN THE SINK AND DRAINED IN THE SIFT (30 - 40 MINUTES). (PS: THERE WAS NO SIFTER, INSTEAD OF THE STEAM CAGE. ᅲ. ᅲ

13

Making hot sauce: First, we have to suffocate with rice, and we just need two or three spoons. Hot cabbage juice is sticky, and that's what rice does. It's a good taste for pure rice, so try it。

14

Pick the right amount of white carrots, carrots, garlic, ginger, pears, onions cut into tin。

15

Put all the cut materials in the mixer, plus five to six spoons of pepper powder, two to three spoons of shrimp sauce (according to personal preferences) and two spoons of rice. This step must not be salted or tasted。

16

All right, cover it up, charge it up, start mixing it up! Think about it without a mixer. You can put a cap on the mixed spicy cap in the fridge for 30 minutes and then take it out。

17

Half a radish sliced with a small amount of chili powder and put it on hold for about five minutes。

18

take out five little onions in four to five cm long strips。

19

From the fridge, the pre-modified spicy sauce is put in the container with radish and onions, with two spoons of fine salt, one spoon of smelt, three spoons of sugar and two spoons of fish. Before salting, taste the pickled cabbage and adjust the amount of salt to the salt made, if the salt is more salty. Sugar can be a little bit less, but it can be omitted。

20

The last step was to mix the last piece of food and watered pickles。

Korean cabbage Make Tips

Recipe Categories

• hot dishes