List of Korean spicy cabbage materials:
800g of Chinese cabbage (green mouth), 300g of apple, 50g of carrot, 5g of scallion15g, 5g of ginger, 3g of garlic (white skin), 20g of salt, 0g of sugar10g, and 20g of Chili powder.
Pickling method of Korean spicy cabbage
1, a cabbage, peeled off the outer layer, washed, evenly coated with salt inside and outside, and marinated for half a day.
2. After curing, squeeze out the water.
3, ready: ginger, garlic, apples, pears.
4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.
5, Chili noodles, salt, monosodium glutamate. The amount of Chili noodles depends on how spicy you like, and also on the freshness of Chili noodles. Better have a little chives.
6. Add an appropriate amount of cold water and mix pepper noodles, salt and monosodium glutamate.
7. Pour ginger, garlic, apple and pear powder into the Chili noodles.
8. Then mix and stir evenly.
9. Start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, both inside and outside.
10, be sure to wash your hands or wear plastic film gloves.
1 1, the whole tree is plastered.
12. Take a covered container and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap.
13. Generally, it can be eaten after 3-5 days of pickling.
14, finally installed, is it beautiful? Does anyone drool?
Finished product drawings:
Tips for making Korean spicy cabbage:
1, adding sugar to ferment and feed bacteria;
2, Chili powder is best made in Korea, and Chinese-made peppers are not seeded when they are ground, which is quite cheap but not delicious;
3. Acidity should come from natural fermentation, not added vinegar;
Kimchi can be eaten directly or used for cooking.
Preservation methods of Korean spicy cabbage;
Just put the pickled Korean spicy cabbage into a fresh-keeping box and put it in the refrigerator for preservation, which can generally be preserved for about 30 days.
Because the ingredients in spicy cabbage are garlic, ginger juice and so on. It tastes after fermentation, so it must be kept in a sealed fresh-keeping box.
This is the most authentic pickling course of Korean spicy cabbage, which can be successfully completed at home after reading it. In fact, this kind of Korean spicy cabbage can be eaten in one day, but it tastes far worse after being pickled for about 5 days. So it's best to marinate more and eat more.