I have been making kimchi for many years. I didn't know how to make kimchi at all at first, and I started slowly exploring it, but now the kimchi I make is amazing even to Koreans. Along the way, I have paid a lot of tuition fees. This is the spicy cabbage sauce that I have made many times and has been well received. It is very delicious to make cabbage kimchi, radish kimchi, and cucumber kimchi.
Many of my friends 'kimchi always seem to be one piece short of what they want. I looked at some and found two main points. First, you must use Korean paprika powder. Korean paprika powder is sun-dried on the beach and is de-seeded. The color is very red. Only then can the kimchi be made have a very beautiful "kimchi color". Second, glutinous rice flour must be added. On the one hand, it is for better fermentation, and on the other hand, it is also to make it more viscous, so that the finished product will not have too much water, which will affect the color and taste.
spicy cabbage
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- senior
Steps for spicy cabbage
1
Dry the small fish and chop them into pieces.
2
Bring to a boil in water and cook for another 10 minutes until tender.
3
Add cold water to make glutinous rice flour liquid.
4
Add the dried fish in the pan, stir until cooked (mushy), remove and let cool
5
Peel and clean garlic, ginger, onions, and red onions.
6
Clean up the green peppers and onions
7
Chop ginger, onions, garlic, red onions, onions, and green peppers into finely divided pieces.
8
Chop ginger, onions, garlic, red onions, onions, and green peppers into finely divided pieces.
9
Remove seeds and pears and cut into finely divided pieces.
10
Pour all the finely divided pieces into an oil-free and water-free pan, add salt, sugar, and monosodium glutamate and stir.
11
Add chili noodles and fish sauce and stir well.
12
Add the dried fish and glutinous rice paste.
13
Stir all well.
14
Stir the crude salt in water to dissolve, and soak in the cabbage.
15
Stir the crude salt in water to dissolve, soak the cabbage until soft.
16
Remove the cabbage and squeeze it dry.
17
Rinse repeatedly with cold water.
18
Squeeze the cabbage dry.
19
Put a layer of sauce in a clean water-free pan and spread the cabbage in.
20
Spread another layer of spicy sauce on top of the cabbage.
21
Lay a layer of cabbage.
22
In this way, until the cabbage is spread out, spread more spicy sauce on the top. Leave it indoors for half a day to ferment slightly, and place it in the refrigerator.
23
After fermentation for about 3-5 days, you can eat it.spicy cabbage Make Tips
3. The fermentation time depends on the temperature, and the time can be adjusted appropriately according to the situation. It can be eaten directly in about 3 to 5 days, and can only be used to make kimchi and fried rice for about a month. 4. You can add no red shallots, but add some leeks to make it very delicious. 5. The best chili powder is Korean chili powder, which is relatively red in color and suitable for spicy taste. If you like spicy food, you can add some chili rings. Chili powder is best mixed and used. 6. Dried fish can be replaced with shrimp paste, or add some dried shrimp or fresh seafood, or not. 7. If you find it troublesome, you can also break the ingredients with a blender and cut them into small dices by hand to give them a better taste when eaten. 8. It is best to make the glutinous rice paste a little thicker, because apples, pears and vegetables will come out of water.