Korean spicy cabbage

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Preparations: 1. Select the cabbage and wash the outside. 2. Cut the cabbage into two. 3. Use coarse salt to spread the cabbage layer by layer from the outside to the inside. Pay special attention to the cabbage aid that must be applied otherwise this part will not taste easily. 4. Put the processed cabbage neatly into the container and press it tightly. It is best to put heavy objects on it, and it will be almost finished after about half a day, preferably not more than 10 hours. The general criterion for marinating is that the cabbage is soft (use time to prepare the chili paste below during the marinating period) 5. Take out the marinated cabbage, rinse it with water (do not wash it too finely), squeeze the cabbage dry, and use it for later use ~

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Wash and cut in half.

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Rub cabbage with coarse salt.

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Place in a basin and cover with heavy objects.

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Marinated and washed cabbage.

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Chili paste practice: This is the chili paste used to wipe cabbage. It is the soul of spicy cabbage ~~~1. Peel and minced ginger, minced garlic, and set aside. 2. Add a small amount of water to dilute the glutinous rice flour for later use. Add a small amount of water to the pot. Bring to a boil, pour in the diluted glutinous rice water to make a glutinous rice paste (Sorry, I was in a hurry and forgot to take pictures at that time, so I added it later ~) 3. Put all the ingredients into a large bowl, pour in the cooked glutinous rice paste, mix well while it is hot, and let it cool a little (If you can't wait, you can spread it on the cabbage while it is hot. According to my future mother-in-law, it will ferment faster, which means it will make it more sour. I am more afraid of sour food, so I always let it dry for a while before using it)

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Ginger and garlic minced, two types of chili noodles, and sesame seed powder. I forgot to take pictures when putting sugar and salt. Remember to add ~.

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The chili paste mixed with glutinous rice paste is a little thick and has already cooled (the making process of glutinous rice paste is added later).

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Operation of applying spicy cabbage: 1. Spread the chili paste evenly on the cabbage layer by layer from the outside to the inside, applying every leaf. When you reach the innermost cabbage heart, you can apply less to the flavor here. 2. After wiping, smooth the leaves of the spicy cabbage and place them in a clean container for storage, press one by one, and press them tightly. 3. After all the pieces are packed, place them in the room for a while in order to allow the cabbage to ferment, and then store them in the refrigerator for a while. Refrigerate (I don't eat too sour food. I usually cook it in summer evenings and put it in the refrigerator the next morning. If I like sour food, I can leave it for a while longer.) The temperature is not high in autumn evenings now, so it will be fine after leaving it for about a day.

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Spread the chili paste piece by piece.

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Put the spread spicy cabbage into a storage container.

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This is the picture that has just been completed ~~~ What a sense of accomplishment! It costs at least fifty or sixty to sixty to buy it outside, but it's not always delicious ~ haha ~ In addition, because I made too much chili paste ~ I used the remaining ingredients to solve the spicy radish raw (you can add a little sugar to sweeten it).

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By the way, I also ate the freshly picked chestnut seeds downstairs and made them into another traditional Korean dish (the taste is too exciting for me... I didn't dare to eat it, so I let Yuanyuan children eat it all. It tasted delicious ~) Supplementary Su-cotyledon Practice: Take fresh perilla leaves, wash them, remove the stems, and apply each leaf with the chili paste used to make spicy cabbage. Put one piece by one into the box, pack it and place it directly in the refrigerator, and wait for two days to taste.

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Dang dang ~ Finished product picture! It looks so beautiful! Drooling ~~~

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Continue ~ radish close-up!

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Pepper paste step supplement 1: Stir glutinous rice flour with water to dilute.

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Supplement 2: Put water in the pan, bring the water to the boil, add glutinous rice water, and boil the glutinous rice paste over low heat.

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Supplement 3: Pour the glutinous rice paste into a bowl such as chili powder, and mix while pouring.(Don't pour all the glutinous rice paste at once, the chili paste is easy to thin and difficult to wipe) Stir well.

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Supplement 4: Stir the chili paste well and prepare to be used to spread spicy cabbage (this is freshly mixed).

1. It is best to choose cabbage that is green on the outside and yellow on the inside, and the leaves are wrapped more tightly and are heavier. 2. I learned it from the mother of Korean BF, and I make a more traditional spicy cabbage. The taste is compared to Korean spicy cabbage is lighter and refreshing, and the ingredients are more streamlined. Try to choose coarse chili noodles. Chili noodles that are too thin are more suitable for seasoning soup or vegetables. In addition, the glutinous rice paste is used here to make it easier to apply and taste when smearing, and the fermentation effect is better. 3. If the cabbage uses more salt in the preparation work to taste better, then when making chili paste, you can put a moderate amount of refined salt and less, I usually put more than 2 teaspoons. Anyway, I would rather put less than too much. Last time, my hand trembled and I put too much, but it turned into pickles! It takes three bites of rice to eat a small piece of cabbage before it can be eaten. You can imagine how salty it is ~~~4. The utensils during the whole process should be clean and free of oil to avoid spoilage during the process.