Tastes good for cabbage
By VicentaLakin
In winter, a hot cabbage with a spicy chopstick is replaced with a chilly red, a happy stomach and an extra bowl of food — the key is to make clean and clean。
Recipe Recommendations
- Chinese cabbage one
- chili noodles 250 grams
- Apple one
- ginger 1 block
- garlic 1 tree
- salt 2 tablespoons
- MSG 2 tablespoons
- white sugar 200 grams
- hot and sour
- pickled
- an hour
- ordinary
Steps for Tastes good for cabbage
1
This is a cabbage that has been picked up and squeezed with water. The practice is to wash fresh cabbage in advance, slice it, rub it with salt, fold it into the altar, put it in the shade for two days, and pick up the water in the cabbage. Pick up the cabbage on the third day, wash the altar and squeeze the pickled cabbage away from the water. It's hot. It's empty。
2
Start making chili sauce. At the market, the chili noodles that the owner buys to make spicy cabbage appear to be a bit more poignant. Put in the right amount of hot water, mix the pepper noodles, not too rare。
3
Put it in two spoons of salt, because the pickled cabbage is salty, so we can put a little sauce in the pepper noodles。
4
Three spoons
5
Ten spoons of sugar (my spoon is smaller) can be put in more and tasted better because cabbage fermentes acid。
6
We'll mix the sauce with the chili noodles
7
And take a piece of garlic and wash it and cut it into garlic。
8
Ginger is cut into ginger
9
Put it in the pepper noodles
10
Take an apple, go to the core, cut into small particles
11
Put it in the pepper noodles
12
Combine all materials
13
Pick up a clean, oil-free basin, pick up good pickles and pour two spoons of chili sauce。
14
Make sure you wear gloves, or the chili will be hot. I feel like it's mixed with chopsticks, and I can't squeeze the chili sauce into the cabbage, so it's smoother with my hands。
15
Keep adding cabbage and chili sauce, a little bit of mixing。
16
And then there was a big one
17
The family also bought sea cabbage and mixed it in this way。
18
I'll put a proper amount of salt and a fine taste in the seabush. If there's dry tofu in the house, you can mix it with chili sauce. It tastes better than Korean blends sold outside
19
Re-code the blended cabbage into the altar for a second fermentation。
20
It's covered with a membrane. It's ready for the next day。
21
The fermentation of the cabbage itself produces a natural taste of sour, sweet spicy with hot sauce and sugar, salty appetizers and delicious noodles。Tastes good for cabbage Make Tips
First, thoroughly salt the cabbage. It must be stored in a cool place, otherwise it will spoil easily. Be sure to wear gloves when applying the salt and chili sauce, otherwise it will hurt your hands. You can make extra chili sauce; it goes well with noodles, or mixed with dried tofu, bellflower root, and cucumber. Both the finished spicy cabbage and the chili sauce should be kept in a cool place. Since there are no additives in the homemade version, it should be consumed as soon as possible.