Korean cabbage
By VicentaLakin
UNLIKE TRADITIONAL PICKLES, KOREAN CABBAGE CONTAINS A WEALTH OF INORGANIC MATERIALS SUCH AS CALCIUM, COPPER, PHOSPHORUS AND IRON, WHICH PROMOTES VITAMIN C AND VITAMIN B ABSORPTION. PICKLE FERMENTATION PRODUCES ACIDIC LACTATE, WHICH NOT ONLY CLEANS THE STOMACH BUT ALSO PROMOTES THE DECOMPOSITION AND ABSORPTION OF PROTEINS IN THE STOMACH AND INHIBITS THE GROWTH OF OTHER HARMFUL BACTERIA IN THE GUT. NOT ONLY THAT, KOREAN CABBAGE, WHICH IS RAW AND RIPE, TASTES SOUR AND SPICY THAT IT'S REALLY DELICIOUS AND KNOWS NO BOUNDARIES
Recipe Recommendations
- Chinese cabbage 2 trees
- leek a small handful
- Apple one
- pear one
- Jiang 5 pieces
- garlic a
- glutinous rice flour 50 grams
- shrimp paste appropriate amount
- chili noodles 150 grams
- salt appropriate amount
- fish sauce three scoops
- white sugar 2 spoons
- 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
The platinum powder is 50 grams mixed with 450 grams of clean water, and the small fire boils into slurry paste。
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 paprikas are mixed in the paprika, with cold rice paste, fish truffles, shrimp sauce, sugar, salt and pickles。
5
Put on one-time gloves and evenly put chili sauce on the cabbage. (By root, the cabbage will pass。
6
After all has been wiped out, the discharge is neatly in clean containers。
7
After one day of fermentation, five to seven days of fermentation in the freezer。Korean cabbage Make Tips
[Tip]: 1. Chives can accelerate the fermentation of kimchi and enhance its aroma. 2. If shrimp paste is unavailable, dried shrimp skins can be used as a substitute. 3. The glutinous rice flour paste helps the cabbage coat more easily, gives it a sticky texture, and improves the flavor during fermentation. Mix with cold water and stir continuously to prevent sticking to the bottom. 4. Fish sauce is available in most large supermarkets and is essential for the flavor of kimchi; however, if you really cannot find it, it can be omitted. 5. After blanching the marinated cabbage, taste it and adjust the amount of salt to be added later according to its saltiness.