Hot cabbage
By VicentaLakin
My home in the northeast, although it is a Han people, is also home to many Koreans whose diets are assimilated to one another, and to whom we Chinese have many feelings, even though hot cabbage is an essential table for Koreans. It is even more difficult to find hot cabbage from home, and it is too difficult to keep it for a few days to come home, and now that you have a family, you want to learn how to make hot cabbage。
Recipe Recommendations
- medium spice
- pickled
- several days
- ordinary
Steps for Hot cabbage
1
Pick a pack of tight cabbage, preferably in the autumn, to wash dry water and cut it in two to four
2
Spread the salt in and out of the leaves
3
Picking one or two days to get the extra water out of the ground
4
Prepare apples, pears, garlic, pepper noodles, sugar, pickles
5
Put the pepper noodles in the water
6
And then we'll have apples cut off and paste the garlic cutter, and we'll have some sugar mixed into the last chili
7
Since pickles use salt, they don't have to be salted with a single glove, and they're just rubbing it on the cabbage
8
You can't find a container to clean up the drying without oil and put the top-heavy cabbage on the cover and seal it in the cold for over seven days
9
The short fermentation is at best a blend of cabbage, so I've been fermenting for 14 days