Korean spicy cabbage
By MelvinCassin
Spicy cabbage is a representative of kimchi. It is characterized by bright color and delicious taste. It is white cabbage, red pepper, yellow shredded ginger, and slightly green shredded garlic. It looks pleasing to the eye and appetites; it is sour, spicy, sweet and salty in one bite, and the more you chew, the more delicious it becomes. It is deeply welcomed by people of all ethnic groups.
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- Chinese cabbage 2 trees
- Apple of 2
- leek a
- white radish one
- green onions 3 pieces
- garlic 2-3 head
- Jiang one
- sesame 3 scoops
- shrimp skin a
- chili powder 3 two
- glutinous rice flour 50g
- white sugar 10 scoops
- fish sauce a small bowl
- salt appropriate amount
- MSG 4 tablespoons
- medium spice
- pickled
- several days
- ordinary
Steps for Korean spicy cabbage
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Ingredients picture 1
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Spicy cabbage ingredients Figure 2
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Wash the cabbage, cut a knife at the root, and break the cabbage with your hands. Two cabbage pieces have four cabbage pieces in total. Pour half a basin of cold water into the basin, add about 200g of salt and stir well (add slowly, taste until it feels salty), press each half of the cabbage in the salt water, remove and place it in an empty basin for later use. Then sprinkle salt between each layer of leaves of the cabbage (mainly the roots, just bring the leaves a little, don't sprinkle too much salt, because the leaves are easy to taste), and finally pour the salt water into the cabbage pot. Peel and shred the white radish. Marinate the cabbage for more than 10 hours, press until the cabbage becomes soft.
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Pour the remaining salt water in the basin into the box.
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After the cabbage is marinated for 10 hours (or one day and one night), wash the cabbage and radish with clear water until it is not too salty. (Don't wash it until it loses its flavor), remove it and drain it for later use.
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Drain the cabbage and adjust the ingredients while waiting for the cabbage to drain. Peel and chop apples and pears (you can use a blender to mix them together, but more water will come out after you finish), chop ginger, mash garlic, add chili powder and chili noodles, and place them in a basin. Add 12 tablespoons of sugar, 8 tablespoons of salt, 4 tablespoons MSG, 3 tablespoons of sesame seeds (all small spoons of the kind found in the seasoning box), a small bowl of fish sauce (half of the bowl for eating), and chop the shrimp skins into minced meat.
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This is the first picture I took. After many experiments, the glutinous rice flour is thicker when boiled more than one bit, and no water will come out after applying the pepper. Half more glutinous rice flour than this amount will be almost enough.
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Start cooking glutinous rice porridge. At this time, put 50g of glutinous rice flour into the pan (use flour if you don't have it, or use it if you don't have it, just to make it sticky), add water and mix well. The ratio of glutinous rice flour to water is 1:9).
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Then open fire and keep stirring until you can't stop, otherwise it will burn the bottom. Boil it to such a consistency that it looks like paste.
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Allow to cool and pour into the seasoning bowl and mix well.
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Wear gloves before starting to apply chili sauce, and just apply the cabbage one by one in the seasoning basin.
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Start applying the mixed chili paste to each layer of cabbage (mainly the roots, and the leaves pass over).
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Start applying the mixed chili sauce to each layer of cabbage (mainly the roots, and the leaves pass over)
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After wiping, roll it in with the outermost layer of cabbage.
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Put the cabbage into a clean container (it must be free of water and oil, otherwise it will be easy to break), place it indoors and open the lid for more than half a day. When you see some water seeping out and the taste is a little sour, put a plastic wrap on the container box, and finally Put the sealed box into the refrigerator for storage, allowing it to slowly ferment in the refrigerator. When it becomes sour, it can be eaten after about 1 day.Korean spicy cabbage Make Tips
You must mix the glutinous rice flour with cold water before turning on the heat. Stir continuously once the heat is on—do not stop for a moment, or it will burn at the bottom. Simmer until it reaches a consistency like paste. If you don't have fish sauce, you can omit it. Add some chopped dried shrimp instead; they are easy to mince. Of course, using Korean shrimp sauce is even better, but I couldn't find any, so I used dried shrimp skins. Personally, I feel it's the same and tastes quite savory. Of course, if you prefer a regular taste, you can leave out the fish sauce, shrimp sauce, and dried shrimp skins; it was delicious even without them when I made it the first time. You can use coarse salt to pickle the cabbage, though non-iodized salt is even better. If you want to eat it sooner, leave it uncovered for half a day after making it. If you don't have a refrigerator, cover or seal it up after you are done.