First, the required materials

Main ingredients:

1. One Chinese cabbage, choose the freshest and full one and make it as soon as you buy it.

2.a carrot.

Each person has a pear and an apple. Its unique fructose sweetness can enrich the taste and promote fermentation.

4. A small bunch of leeks. With it, it is easy to realize that the traditional connotation is the symbolic taste of spicy cabbage, which can make it taste stronger and ferment more thoroughly.

5. Two ends of garlic, three onions and a large piece of ginger. The three are completely different from the spicy taste of pepper, which will add a calm inner charm to spicy cabbage.

Seasoning:

1. Chili powder, with ground Chili powder.

2. salt.

3. Sugar can be used instead of syrup.

Second, the production steps

Prepare:

1. Trim the cabbage in advance, remove the outermost dry leaves of the cabbage, and rinse the whole tree with running water under the faucet for later use. Cut the whole washed and drained Chinese cabbage into 1 block (about 5- 10 cm) from the bottom, and then break the whole Chinese cabbage in half by hand. The function of this technique is to make the finished spicy cabbage look more natural and stretched. Similarly, 1/2 Chinese cabbage is divided into two petals, each with ***4 small petals.

2. Open each cabbage leaf and sprinkle salt evenly on the leaves. Pay attention at this time, and the operation must be gentle! Because the leaves are fresh and crisp, they break easily if you are not careful. You know, a real master of making spicy cabbage should not only make spicy cabbage with excellent taste, but also ensure that the shape of spicy cabbage is complete and beautiful enough.

Absolutely authentic pickling method of Korean spicy cabbage

3. After that, put the cabbage in a suitable container (dry, oil-free, sundries-free big basin or deep dish) and pickle it for 8- 10 hour.

4. During the whole curing process, Chinese cabbage will gradually soften under the action of salt and produce moisture. In this way, the purpose of letting the excess water of Chinese cabbage seep out is achieved, and the next step will be to mix it more fully with the sauce. Pour out the oozing water, shake off the salt still attached to the leaves, and wrap the cabbage with kitchen paper towels to absorb excess water.

Sauce mixing:

1. Peel off the outer leaves of leek, wash and cut into 4cm pieces, peel and shred carrots; Peel and core pears and apples and cut them into small grains; Chop the green onions into powder. Mash garlic and ginger into a paste.

2. Put all the above materials, Chili powder, syrup and the remaining salt into a large bowl, and fully stir them to make them penetrate each other.

3. Let it stand for about 10 minute, so that some ingredients can shake off water, and then stir it again to become sauce seasoning for later use.

Spread sauce:

1. Take out the drained Chinese cabbage, turn over the leaves one by one, and evenly spread the mixed seasoning sauce on the surface of each leaf. At this time, the leaves of Chinese cabbage are very soft and fit after pre-pickling, but attention should be paid when applying sauce: try to keep each leaf intact.

2. You can wear kitchen gloves once in the process of applying the sauce to avoid damaging the skin of your hands and make the operation more comfortable.

3. After the sauce coating process is completed, carefully roll each 1/4 petal of Chinese cabbage into a cylindrical shape with a tight spiral bottom, put it into an open fresh-keeping box with a proper size, cover the box tightly and seal it. The main purpose of this is to ensure that the next fermentation process of spicy cabbage can be fully carried out in a relatively simple space.

3. Fermentation and storage

This is not a complete success. This step is very important. Transfer the sealed fresh-keeping box filled with spicy cabbage to the fresh-keeping room of the refrigerator. The fermentation process usually takes about a week, and the spicy cabbage can be eaten after fermentation until it is sour. The taste is best in 2-3 weeks, when the vitamin content is the highest, and it can be stored for about three months.

Fourth, eat

Spicy cabbage is popular all over the world because it can be eaten directly as a side dish or reprocessed, such as spicy cabbage hot pot, spicy cabbage fried rice, spicy cabbage fried meat, spicy cabbage tofu soup and so on.

Eating spicy cabbage requires chewing slowly, which is not only beneficial to digestion, but also contains a variety of vitamins and acidic substances. Only chewing slowly can be fully absorbed and utilized.