Korean cabbage
By VicentaLakin
Last year, my niece went to Korea, and she was so proud of her pickles. This year's bio-cooling exercise is the making of pickles, and the little niece is so excited, so handy, she likes to eat, and she likes to do it, that she can finally spend the whole day with me in the kitchen and in the open. Washed, cut, cut, wiped, everything, the little niece did it with a single glance, the daughter followed with her farts, and in the little kitchen we used to laugh. Isn't that happiness
Recipe Recommendations
- Chinese cabbage 2 trees
- chili noodles 150 grams
- fish sauce three scoops
- leek a small handful
- Apple one
- pear one
- Jiang 5 pieces
- garlic a
- glutinous rice flour 50 grams
- shrimp paste appropriate amount
- salt appropriate amount
- white sugar 2 tablespoons
- slightly spicy
- pickled
- several days
- simple
Steps for Korean cabbage
1
The large cabbage was washed and cut from its roots to four and a half. Plot the salt on the cabbage and make it overnight. Squeeze the cabbage through the water, wash the extra salt and squeez the water. After the water, taste the brackishness of the food, and if you feel it is salty, you can use it for a while. I'm not sure
2
Prepare the ingredients。
3
Apples, pears cut to shreds; garlic, ginger cut to shreds; all materials put into the mixer and made mud; and herbs washed cleanly。
4
The platinum powder is 50 grams mixed with 450 grams of clean water, and the small fire boils into slurry paste。
5
The paprikas are placed in the mashed, cooled rice paste, fish dew, shrimp sauce, sugar, salt mix, which is then mixed into the paprika。
6
Put on one-time gloves and evenly put chili sauce on the cabbage. (By root, the cabbage will pass. It was finally placed in a clean container. I'm not sure
7
After one day of fermentation, five to seven days of fermentation in the freezer。Korean cabbage Make Tips
1. Chinese chives can accelerate the fermentation of kimchi and enhance its flavor.
2. If there is no shrimp paste, dried shrimp can be used as a substitute.
3. The glutinous rice flour paste helps the coating stick to the cabbage more easily, provides a sticky texture, and yields a better flavor after fermentation. Before cooking, mix it evenly with cold water, and stir constantly while cooking to prevent sticking to the bottom.
4. Fish sauce is available in large supermarkets and ensures the flavor of the kimchi; it is recommended not to omit it. If you really cannot find it, you may leave it out.
5. After rinsing the pickled cabbage, taste it, and then decide on the amount of salt to add later based on the saltiness.