Korean spicy cabbage

1

For Chinese cabbage, tear off the yellowed leaves on the surface.

2

Put the dried cabbage leaves into an eyed-screen pan.

3

Put the dried cabbage leaves into an eyed-screen pan.

4

Press a water bag on the filter and sieve pan. During the curing process, the pickled cabbage should be winnowed several times to force out the moisture of the cabbage itself.

5

Marinate for 2-3 days. After marinating, squeeze out the water.

6

Soak and rinse the marinated Chinese cabbage in cold boiling water, squeeze dry the water for later use.

7

Add 50g of glutinous rice flour with 500g of water (1:10) and mix well, then heat on low heat and stir while cooking; turn off the heat when boiling until it bubbles, then continue to stir after remaining warm. After some time, it will become a sticky paste. state, let cool until completely cooled for later use.

8

Cut carrots, onions, apples, and pears into small pieces; cut leeks into sections and set aside.

9

Cut the fruits and vegetables into small pieces, together with peeled garlic and ginger, add them to the dish and stir until they are made into a puree.

10

Rub the white radish into thin threads, squeeze dry the water for later use.

11

Add the cooled glutinous rice paste to the shredded white radish, then add the red pepper powder, and stir well.

12

Add chili paste and mix well again.

13

Pour in the beaten fruit and vegetable puree, add shrimp paste, fish sauce, and mix well; add white sesame seeds, leek segments, and white sugar, and mix well to make a marinade.

14

Apply a layer of sauce evenly on both sides of the cabbage, then put in another piece and apply again. Repeat until all the cabbage has been coated.

15

Stack the cabbage with sauce applied neatly in the box, and finally apply a thicker layer of sauce on the surface, cover it, ferment at room temperature for 2-3 days (room temperature 1 day in summer and 3-5 days in winter), and then put it in the refrigerator and refrigerate for 30-40 days.

16

Tips: 1. Kimchi produces antibacterial effects as it ferment. The effect of harmful bacteria is inhibited by the action of lactic acid bacteria produced during the fermentation process, and sour lactic acid bacteria are produced as the fermentation matures, which not only makes the kimchi more delicious, but also suppresses other bacteria in the intestine and prevents abnormalities. Fermentation suppresses bacteria. 2.、(In addition, kimchi can also prevent acidosis caused by the acidification of the blood when excessively ingesting meat or acidic foods. The main materials used in kimchi contain a lot of water. Therefore, the nutrients appear to be relatively small, but lactic acid bacteria have the effect of inhibiting the reproduction of harmful bacteria in the intestine and purifying the intestines and intestines. 3. Kimchi can also help prevent adult diseases, and is also effective in preventing obesity, hypertension, diabetes, and digestive system cancer. 4. In addition, kimchi has the effect of purifying the gastrointestinal tract due to the combination of vegetable juice and salt. Kimchi promotes the secretion of pepsin, a protein-decomposing enzyme in the gastrointestinal tract, and normalizes the distribution of microorganisms in the intestine. 5. Fish sauce is the most essential thing. This is why the most different thing between hot and sour kimchi in China and Korean kimchi. In South Korea, almost every family makes their own fish sauce. China people don't eat this food, but it is sold in large supermarkets, most of which is Thai fish sauce. This is a pity. It is best to use fish sauce made in South Korea to taste good.