Korean spicy cabbage
Ingredients: salt,Apple,pear,leek,Chinese cabbage,white radish,Hymie,ginger,minced garlic,sugar,chili noodles,fish sauce
Recipe Recommendations
- Chinese cabbage a
- Apple one
- pear one
- chili noodles discretionary
- white radish half a
- leek few
- minced garlic Could be a little more
- Hymie discretionary
- ginger appropriate amount
- salt appropriate amount
- fish sauce appropriate amount
- sugar appropriate amount
- medium spice
- burn
- several days
- ordinary
Steps for Korean spicy cabbage
1
The Chinese cabbage is marinated in marinating salt for seven or eight hours in advance, then washed and dried (pay attention to taste the salty light and control the amount of salt added later)
2
Prepared ingredients.
3
This time I bought chili noodles specially used for pickled spicy cabbage in South Korea. Hehe, I was afraid of being deceived when I bought it in the supermarket last time. I still have two bags at home, hahaha.
4
By the way, there was no important seasoning just now ~ fish sauce. I bought it at the kimchi shop. You can't lack it!
5
Chop the garlic to the ground, peel the ginger to the ground, cut the leeks into sections, and insert the big white radish with shredded strips. Chop pears and apples. By the way, there is also chopped seaweed powder. Hehe, I can't even remember without looking at the photos!
6
Mix the chili noodles with fish sauce. You can ask the owner in advance for the amount. A bottle of fish sauce is used to make ten spicy cabbage. Of course, one is not a lot. Pay attention to the position of the fish sauce in the bottle and control the amount.
7
Stir the other ingredients and the chili flour (after mixing) well. Mix the glutinous rice noodles with appropriate amount of water (a little more), add clear water to the pan and gradually pour into the glutinous rice paste, stir slowly, when bubbles appear, pour into the ingredients, and stir evenly.
8
Apply layer by layer on the pickled cabbage, button the lid, ferment at room temperature for one to two days (it will be fine in one day in summer), and then put it in the refrigerator for five to seven days to ferment. It is eight to nine days today, and I am afraid that I will not pickle it well. I didn't dare to eat it, hehe.
9
Today's breakfast, rice porridge and kimchi, hehe, can it be simpler?