<Everyone> around the world knows that spicy cabbage is a cold dish that Koreans eat every day. It tastes sour, spicy and refreshing. The fermented spicy cabbage is rich in lactic acid bacteria, which is very good for the stomach. Although it is sold in supermarkets, most of them have their own appearance., let alone the taste ~
Korean restaurants make them pure, but it is not realistic to eat authentic spicy cabbage and eat Korean food every day...
Today, I teach you how to make authentic Korean spicy cabbage!!!!
Korean spicy cabbage
Recipe Recommendations
- hot and sour
- mix
- a day
- ordinary
Steps for Korean spicy cabbage
1
Remove the old leaves and wash them, then cut them into two pieces with a knife and spread the prepared crude salt evenly on the cabbage (the amount of crude salt is 10% of the weight of the cabbage). Apply about 3/2 of the salt first. Use the remaining salt for later use.
2
Half an hour later, the salted cabbage begins to flow out. Turn the cabbage a little, and while turning, rub the remaining 3/1 of the coarse salt on the roots of the cabbage. (Add some water appropriately, but don't add too much to affect the salinity of the salt water.) After turning, compact the cabbage with a heavy object and leave it for about 4 to 6 hours to allow the cabbage to absorb salt from the part. Flip in the middle 1 to 2 times
3
Put the garlic, ginger, onions, and shrimp paste into a blender and break them, then add the chopped radish (shredded) and shallot (chopped) and chili noodles and stir.
4
Add some other vegetables such as leeks or water celery as appropriate, but don't affect the taste of the spicy cabbage itself too much.
5
The cabbage that has been marinated for 4 to 6 hours has basically become delicious. Remove the marinated cabbage and squeeze out the excess water.
6
Spread the newspaper seasoning evenly on the cabbage and taste... If you think it is too salty, add some shredded radish, or if you think it is too light, add some salt
7
The sweet and sour spicy cabbage is made!!! Some friends will ask us if we don't add vinegar, how can we get sweet and sour spicy cabbage with sugar? We put the prepared spicy cabbage into an airtight container, left it at room temperature for about 6 hours, and then put it in the refrigerator and refrigerated room to allow the spicy cabbage to ferment naturally, so that you can enjoy the sour, spicy, sweet and delicious spicy cabbage ~~ Some friends don't If you like spicy cabbage that is too sour, you can shorten the fermentation time
8
As for spicy cabbage that has become extremely sour after being left for too long? Please continue to pay attention ~ I will teach you how to use calculated spicy cabbage to make other delicious food!!Korean spicy cabbage Make Tips
In the past, my mother used to press cabbage with stones, but now everyone lives in the city and it is difficult to find suitable stones. It is also a good choice to use a large beverage bottle after drinking water... hehe