Pick up Korean cabbage
By VicentaLakin
I don't know。
Recipe Recommendations
- Chinese cabbage the 2
- Sydney half a
- Apple half a
- celery half a
- onion 1/4 of
- white radish appropriate amount
- carrots half a
- leek appropriate amount
- large-grain salt appropriate amount
- Single-headed garlic of 2
- fresh ginger appropriate amount
- chili noodles appropriate amount
- white sugar appropriate amount
- glutinous rice flour appropriate amount
- stewed shrimp paste appropriate amount
- slightly spicy
- pickled
- several days
- simple
Steps for Pick up Korean cabbage
1
The cabbage is cleaned, divided into an average of four equals, and salt is applied evenly, and salt is cast between each group。
2
I put a plate on the cabbage, and I put a pot of water on it, made it all night, made it softer, made lots of water and poured it out。
3
The cabbage washes the extra salt with cold water, washes it with fresh water, and tastes it with a little salt。
4
Get the other ingredients ready。
5
Add a spoonful of halo shrimp sauce, sugar and a small amount of salt, evenly mixed, and salt is added to be determined by the taste of the pickled cabbage, and no salt is added if the dish is already salty。
6
Powdered rice with proper water, burned in the pot, and slime like a slurry。
7
Carrots, celery, onions, garlic, ginger cut to last。
8
Apples, Sydney's cut to the end。
9
All end-of-life ingredients are poured into the cooled rice paste evenly。
10
The pickles of pickled cabbage will be prepared by pouring the chili into the rice paste in step 5。
11
A quarter of the cabbage is taken, and the cabbage is evenly covered with pepper paste with one-time gloves or film. The focus is on cabbage, with less on leaves。
12
Placing pickled cabbage with a full code in a sealed box, if the box is not so sealed, it can contain a protective film on the outer side of the box, with a warm fermentation one day before being placed in the fridge for six to seven days。Pick up Korean cabbage Make Tips
1. After the cabbage is initially salted, you can taste the saltiness; if it is too salty, rinse off the residual salt on the cabbage with water before proceeding to the subsequent steps.
2. Adding Chinese chives to the kimchi helps with fermentation and enhances its fragrance.
3. The function of the glutinous rice paste is to help the chili adhere better to the cabbage, and it also aids in fermentation.
4. The consistency of the prepared glutinous rice paste should be similar to that of a paste.
5. It is very important to let the finished kimchi ferment at room temperature for one day; it must not be left unfermented, nor fermented at room temperature for too long.