Korean spicy cabbage

A few days ago, my mother-in-law came to my house and bought me a big piece of Chinese cabbage. Maybe it was because my mother-in-law had been making spicy cabbage for more than 20 years and had a special liking for cabbage. After buying such a big piece, I felt like a three-year-old child squatting there. At that time, I was very doubtful how such a big cabbage tree could be sold. I have been in South Korea for a whole year. I don't know anything else, but I know a lot about mixing vegetables. Today, I'll make you a spicy cabbage that we can't leave every day. When the spicy cabbage is fermented, eat some every day. It's good for us. The intestines are very good.
This time I only have one cabbage. I am not going to pickle the whole tree, but I will break it into large pieces. I will only cook the whole tree when there are a lot of cabbages. This time, I can eat it as soon as it is cooked. When it is freshly cooked, it will taste delicious. When it is fermented for a long time, the taste will turn sour again. It will be very refreshing to eat at that time, especially when it is accompanied by tofu that has a cold spot. You can also make soup, pancakes, fried rice, and stir-fried vegetables. In general, spicy cabbage has many advantages.

Recipe Recommendations

Chinese cabbage A big one
garlic a
Jiang a small piece
shallots of 5
onion Half less
leek a small handful
chili powder 6 scoops
glutinous rice flour 2 tablespoons
shrimp paste a spoonful
salt appropriate amount
sugar appropriate amount
green radish Half less
pear of 2
Apple one

medium spice
mix
several hours
ordinary

Steps for Korean spicy cabbage

Remove the old leaves from the Chinese cabbage and break them into slices by hand. You can break them according to your favorite size. Put it in a large basin, sprinkle with 1 large handful of coarse salt, flip it up and down, let the cabbage dip evenly in the salt, remove the water, wait until the cabbage has moisture, gently press with your hand, and let it rest for about 1 hour.

Boil a bowl of water in the pot, place 2 tablespoons of glutinous rice flour in a small bowl, pour in a half small bowl of cold water, stir well, and wait until the water boils, put the glutinous rice paste. At this time, be sure to watch the heat carefully and not burn the pot. Put the good glutinous rice paste aside to cool for later use. Some people like batter, but I think there is a big difference in color between batter and rice paste, so I suggest you use rice paste to make it.

Wash various vegetables, mash the ginger and garlic into a paste, chop the onions into pieces, shred the apples, pears, and radishes, and cut the shallot and leeks into 3 pieces

In a large basin, add apples, pears, shredded radishes, chopped onions, ginger and garlic mashed, rice paste, salt, sugar, shrimp paste, fish sauce, and finally add chili powder and mix well. Add green onion and leek sections, and mix well. Don't scratch and mix hard with your hands, be sure to stir while turning.

This is the time to prepare the sauce to pickle spicy cabbage. This step is a key step. Look at the great color. At this time, we should see that the cabbage should be almost ready. Turn it up and down a few times. Don't marinate it for a long time. It will turn into salty cabbage. If I break a large piece, it will be fine in an hour. At this time, I will pickle the cabbage. Rinse it repeatedly with clean water 2 to 3 times. Be sure to use cooler water. After the cabbage is washed, place it aside to control the moisture.

The hot sauce has been made for a while, and all the seasonings should be dissolved well. At this time, you should taste the taste to see if there is any lack of flavor. Season it and place the cabbage with controlled moisture into a large basin (a large container can Make the kimchi fully mix, and the taste will be very uniform). Put all the prepared hot sauce, turn it up and down, and never stir it, as the taste of the two will be much different.

Spicy cabbage is my husband's favorite. Although it is a cabbage, after mixing it, it will be found that there are as many cabbage trees. This time, my husband and I can eat the spicy cabbage for a month. If friends who want to cook it, we must prepare an oversized closed box, place it in the refrigerator for refrigeration, and remove some when eating. Kimchi has a great taste, so it must be sealed well.