Korean cabbage
By VicentaLakin
koreans, koreans, koreans! i really don't think korean food is japanese. but that terrible korean is so powerful, the poison is deep, the cure is abandoned! every time you want korean food, the most indiscreet is korean cabbage, which is the main dish (bake, pickle pot, pickles and rice). the korean sauerkraut mix is numerous and some complex; some materials are difficult to obtain. i cut the right and made a simple version of it, satisfied with being lazy like me, but poisoned with deep friends。
Recipe Recommendations
- Chinese cabbage an
- Apple half a
- pear half a
- leek appropriate amount
- Jiang a little
- onion appropriate amount
- garlic two
- white sesame appropriate amount
- Korean chili sauce appropriate amount
- fish sauce appropriate amount
- glutinous rice flour appropriate amount
- chili powder appropriate amount
- salt appropriate amount
- sugar appropriate amount
- hot and sour
- pickled
- several days
- ordinary
Steps for Korean cabbage
1
One large cabbage is divided into fours, washed, and each layer of leaf is smoothed with salt
2
If you don't have a container, you can keep the bag sealed
3
The next day, you can see a lot of water coming out of the bag, and then the cabbage is half the amount before it is picked up, the water washes the salt out of the cabbage, tastes it, if it's too salty, so you can make it a little bit more, then you can squeeze it with your hands and you can use it
4
Pickles are prepared: apples, pears (fruits); pickles (help with fermentation); rice powder (help with hanging); fish truffles (more fragrance). Except onions seem very necessary。
5
Apples, pears, skin slices, garlic, ginger slices, broken with a blender
6
Cooking pots of rice powder evenly mixed with cold water
7
It's not Korean pepper powder, so it's not red. It's not hot. Freeze
8
I'm gonna pull it out, cool it down, and add to the previous punch
9
I'll mix it with Korean chili
10
A little bit of fish
11
Finally, we add white sesame, weeds cut in small pieces, onions, sugar, blending, pickles
12
Squeeze the water and pickles
13
Put pickles on every leaf in the cabbage. Soy sauce
14
Put the cabbage in a sealed box, hold it down, put it in a warm fermentation for two or three days, and it tastes better in over a week
15
A few days after the fermentation, it was recommended to put the refrigerator in a freezer, which was done. Figure