Korean cabbage
By VicentaLakin
IN THE EARLY WINTER, HOT CABBAGE AND SOUP WERE MORE LIKE KOREAN PICKLES, REMEMBER, IN COLLEGE, THERE WAS A WINDOW IN THE SCHOOL CANTEEN THAT SELLS KOREAN FOOD, AND THE PICKLES ARE FRIED, AND NOW THEY'RE SLOBBERING, AND THE SAUCE IS A LITTLE SOUR AND A LITTLE SPICY. SINCE THEN, PICKLES HAVE BEEN TASTED IN MANY KOREAN FOOD STORES, BUT THEY ARE TOO CHEAP AND SMALL IN AMOUNT. THE BEST PICKLES IN MY MIND ARE STILL IN THE UNIVERSITY CANTEEN. UNFORTUNATELY, IN THE FOURTH YEAR, THE KOREAN FOOD WINDOW WAS CLOSED, AND THE BOSS'S WIFE ALLEGEDLY WENT HOME TO HAVE A BABY, SO I COULDN'T FIND A PLACE TO REMEMBER. I'VE BOUGHT PICKLES ON MY OWN SEVERAL TIMES, AND OTHER PICKLES, EXCEPT FOR THE SMELL OF PICKLES IN ONE HOUSE, ARE DIFFICULT TO SWALLOW. YES, AS A SERIOUS EATER AND A DY FREAK, HOW CAN YOU NOT MAKE PICKLES YOURSELF
Recipe Recommendations
- glutinous rice flour 50g
- white radish half a piece of
- pear a
- shrimp skin a small handful
- chili powder 100g
- Apple a
- leek a small handful
- slightly spicy
- pickled
- three-quarters of an hour
- ordinary
Steps for Korean cabbage
1
First, we have to pick a healthy cabbage, cut it in four and a half and wash it clean。
2
Cleaning of large cabbage, with a levelling of salt, mainly the root of the cabbage, requires more. In half, about two little spoons of salt。
3
Clean up the back and put a heavy weight on it and make it all night until it gets softer。
4
Pick up the cabbage and taste the salt, if it's too salty, wash it with a cold white, squeeze the cabbage out, put it aside, and prepare the pickled sauce。
5
Cut the pieces of apples and pears, radish peels the silks, and berry washes clean。
6
put 50 g of rice powder in 500 g of cool water, mix it evenly, heat it on the stove, heat it over and over and over again, prevent blocks, and put the bubbles on fire。
7
The face is poured into the new container, and it continues to mix for a while, and the temperature drops down, and it is put in a dryer。
8
Put apples and pears, as well as ginger and garlic, together, in the kitchen. Put pepper powder in the cold paste and mix it evenly。
9
I put it in apples and pears' paste, shrimp skins, casseroles。
10
Finally a few drops of fish in the field。
11
Put the cabbage in the ready container
12
We're going to put on the pickled sauce and the root of the cabbage
13
Finally, the container is covered, fermented under room temperature for three days, put in the fridge in three daysKorean cabbage Make Tips
Tips: 1. The preparation of rice powder is critical, the finished product is smooth, not fermented or hard, so it's better to have it, so it's better to put it in shrimp sauce; the fish market sells it with three or five days of high salt, three or five days of high nitrite, and after 15 days, the amount of nitrite is very low, so it'll be healthier, of course, if the spicy sauce doesn't last too long, the more sour it will be