Korean cabbage
By VicentaLakin
I've always seen people make Korean cabbage, I've never done it and I'm afraid to do it. It's so scary. Now I think eating more spicy might help me get to the grease, huh? It's not that bad. A fortress, whatever you want. If you don't have any ingredients, you can use them at home
Recipe Recommendations
- Chinese cabbage 4000 grams
- Dried red pepper 150 grams
- Fine chili powder 50 grams
- cold boiled water 3000ml
- Apple one
- white radish one
- chives appropriate amount
- garlic cloves appropriate amount
- ginger appropriate amount
- onion appropriate amount
- glutinous rice 50 grams
- white sugar 30 grams
- salt 300
- sand tea sauce 60 grams
- cooked white sesame seeds 40 grams
- super spicy
- pickled
- several days
- ordinary
Steps for Korean cabbage
1
Prepare two large cabbages; split from the middle。
2
We put cabbage in the tub, and salted it。
3
From the outer layer, the salt is even。
4
The root of the cabbage needs to be painted more, it tastes easier and it tastes better。
5
PREPARE 3000 ML FOR COOLING WATER TO BE POURED INTO A LARGE, SEALED CONTAINER; ADD A PROPER AMOUNT OF SALT, MIX AND MELT。
6
When salted cabbage is placed in a sealed box, salt water is kept out of the cabbage, and a lid is added to soak it for eight hours。
7
Make a pot of porridge with rice. In order to save time, when salinizing cabbage, boiled with a pressure pan
8
Get ready for chili chips and pepper powder。
9
Porridge into the peppers。
10
Smash it slowly. Smash even。
11
Get white carrots, apples, onions, ginger, garlic, onions。
12
All the materials are washed and laced; apple slices and onions are available。
13
Apples, onions, garlic pouring into blenders; connect the power to the mud。
14
It's a good apple onion。
15
It's too much to load, so we'll have to change the tub。
16
Add salt。
17
Pour in the sand and tea sauce。
18
Add cosmopolitan。
19
Pour them in white radish and onions; fully modulated。
20
Add sugar; mixed chili sauce。
21
Eight hours of pickled cabbage has been out of order; full wash with clean water and water。
22
The cabbage is evenly painted with chili sauce; it's evenly painted from the middle to the outer layer; the roots are thick and need to be painted more easily。
23
One layer is covered and the whole cabbage is wrapped in the outermost leaf。
24
The cabbage covered with chili sauce is placed in a sealed box, with a cup of chili sauce at the top。
25
Sealed boxes are first covered with film。
26
Add a lid, keep it tight and ferment it naturally in the shade. Usually in ten days. Of course, a little longer would be better。Korean cabbage Make Tips
1. Use glutinous rice porridge to thicken the chili paste, which can promote better fermentation of the cabbage. The amount of glutinous rice porridge should be half that of the chili paste.
2. Choose napa cabbage. Personally, I find the green-outer variety easier to handle. The white-outer variety is crispier and tastier, but be careful during preparation as it breaks easily.
3. Personally, I think the flavor of kimchi is closely related to the ingredients used.
4. After rinsing the salt off the cabbage, be sure to squeeze out the water thoroughly to make it easier to spread the chili paste.
5. My chili paste contains a lot of salt, so it ferments a bit later. There is relatively little sugar, so it is basically not sweet.
6. With a long pickling time, the cabbage starts to turn sour, and the flavor is completely different.