Hot cabbage
By VicentaLakin
My mother-in-law used to live in the Northeast for many years and had a Korean neighbour who pick up hot cabbage every winter, which I did in her way. Very juicy. There's a lot of hot cabbage on the Internet, and I've tried several, and it's not as good as this. This year, the squares were especially organized and shared with friends。
Recipe Recommendations
- Chinese cabbage 1 tree
- white radish one
- carrots half a
- Apple one
- pear one
- Garlic seeds 1 and a half head
- Jiang 1 small piece
- salt 26 grams
- sugar 19 grams
- chili powder 100 grams
- shrimp paste 100 grams
- fish sauce 70 grams
- hot and sour
- pickled
- several days
- ordinary
Steps for Hot cabbage
1
Cut the cabbage in half
2
Salinize all the leaves evenly
3
After each leaf is salted, it's in a bowl for hours
4
Washing white carrots, carrots, apples and pears when they're pickled. min
5
Garlic and ginger wash off the skin
6
The cabbage is made softer when dehydrated
7
Washing the cabbage with cold water and drying the water
8
White carrots, carrots and cherries are placed in a big pot with no water and no oil. Carrots aren't special, and I personally feel that carrots are a coloring effect, so I only put half of them in.)
9
Garlic and ginger cut into pieces
10
Apples and pears cut into pieces and put them in
11
And put in sugar. Fish. Lou
12
Put all the ingredients in the same mix
13
Every vegetable leaves must be filled with a mix of ingredients, from roots to leaves
14
All the leaves are filled, and finally wrap up the cabbage and keep it as flat as you can
15
Seal the lid and ferment where the light is warm
16
In three or four days' time, there's a heater in the north, and it's almost three or four days' time; we don't have a heater in the south, and if it's cold, three or four days' time, we can turn the dishes down and pick them up for three or four more daysHot cabbage Make Tips
The cabbage is salted to a softer water source and washed with cold water, otherwise salty because of the salted shrimp sauce and fish dew that was subsequently used to mix radish. Apples, pears and sugar are all fermented and must be put in. 3. Garlic and ginger must also be put in place, more if you like, less if you like, but more if you don ' t. 4. Peaks and shrimp sauce may be purchased online if not available at supermarkets. Chili powder is best used for Korean pickles, the kind that is red but not hot. If you use the usual chili powder in the country, you have to reduce it according to the population, so that it doesn't get too hot