Cut the selected cabbage along the cabbage tree with a knife, and cut more on the head of the cabbage, which will help to spread the salt evenly.
See figure
Wash the salt with water, about five cabbages and a catty of salt.
Wash cabbage with warm water. Warm water can wash cabbage clean and soften, which is beneficial to spreading salt.
Sprinkle salt evenly, especially on the roots.
See the figure for specific operation.
After smearing salt, put it into a bucket or basin, pay attention to the upward incision of the vegetable tree, and don't add any water.
See the picture.
Continue with the previous steps.
When finished, cover it to prevent the ashes from falling and flooding.
Pour up and down after seven or eight hours, and then pour again after seven or eight hours. The purpose is to soak the cabbage evenly. If the temperature reaches about 20-25 degrees, it can be applied after soaking for 24 hours.
Prepare ingredients, Chili noodles. Pepper noodles are the key ingredients of spicy cabbage, so we must choose high-quality peppers with bright red color and strong spicy taste.
Prepare the ingredients, ginger.
Garlic is also one of the key ingredients of spicy cabbage, and it is best to use local purple garlic.
Photos of other ingredients, including white sugar, seafood sauce, shrimp sauce, refined salt, monosodium glutamate, green radish, Pak Lei, onion, carrot, etc. ...
See the picture.
Monosodium glutamate.
Pak Lei and carrots.
The green radish is shredded with a chopping board and juiced.
Carrots are also shredded, same as above.
Pak Lei brushed it into filaments.
Some ingredients are made into thick juice by juicer.
Ditto.
Ginger juice.
Mixing radish, carrot, onion, Pak Lei, ginger and other ingredients,
Mix Chili noodles with garlic juice, add seafood juice, shrimp paste, monosodium glutamate, white sugar and a little refined salt (be careful not to put too much refined salt, because there is salt when cabbage is flooded). Then add the mixed juice made of green radish and carrot. Stir well and set aside.
This is a prepared plaster.
Put it in a basin and use it in ten minutes.
This is flooded Chinese cabbage. Take it out to dry and put it in a clear water basin.
Put it in a basin to wash off the excess salt.
Put it on the chopping block to control drying.
Wash it with water again and dry it for later use.
This is the spare cabbage after earning dry.
Make more water.
Start plastering, pay attention to plastering evenly, and wipe every side of the plate.
See the figure for specific operation.
See the picture.
See the picture.
See the picture.
See the picture.
See the picture.
See the picture.
See the picture.
See the picture.
See the picture.
The mixture used.
In plastering operation.
After plastering, roll it up slightly to avoid plastering falling off.
Put it in a glass jar or jar.
See the picture.
See the picture.
Cover and store.
It is best to store it in a cool place, the temperature is between 5- 10 degrees, and you can eat it after fermentation for a few days! If the temperature is too high, it will turn sour easily and it will not taste good when frozen.
The above is the specific method of spicy cabbage. The dosage of various ingredients is not specified and can be quantified according to your own hobbies, but pepper, garlic and ginger are indispensable ingredients! May the delicious spicy cabbage accompany your happy life! I hope the above can help you.
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