Choose one or several of these Chinese cabbages and go to the old gang. The fiber of Lao Bang is not delicious.
7- 10 spoon of salt per half Chinese cabbage, the amount is not very important, the waterlogging time with more salt is short, and the salting time with less salt is long. Chinese cabbage is flooded. About two days! The curing time depends on the amount of salt and the ambient temperature. The more salt, the shorter the time. The higher the temperature, the shorter the time. Check frequently.
It's a little soft that the central part is flooded like this, but this is a bit too much.
Rinse with water, and then control the water 10 minute.
To make garlic paste, there are about two garlic in a cabbage, which is more or less due to different styles.
Garlic paste and pepper
Add Chili powder, more than 5 tablespoons of a cabbage, (it doesn't matter if the rest can't be used anyway) monosodium glutamate, one spoonful of sugar, two pieces of ginger powder about the thumb, and an appropriate amount of salt (you can try the flooded cabbage first, put less salt if it is salty, and more salt if it is light). This step is the key to determine the taste. It is said that a Korean professor agreed to bring spicy cabbage for his birthday, but the taste was different. You can put some fresh shrimp sauce from Korea, which tastes like seafood. You can also put fried sesame powder, fried rapeseed powder, shredded apple, shredded pear and shredded radish to form different flavors and play freely. But I often put shredded radish (the one with green top and white bottom) and 1/5 radish in a cabbage. You can also use your imagination. Mix well, add mineral water or cold boiled water and dilute to paste, as shown above.
Evenly distributed.
Seal with plastic bag, and fermenting at 0-6° C.. If you are greedy, you can eat it the next day, but the 20th-40th day is the best. I guess I can't wait, even if I can't.
Korean spicy cabbage (practice)
Korean spicy cabbage is an authentic Korean flavor. This dish has the unique flavor of Korean hot sauce, and the crispness of cabbage itself, which makes it refreshing to eat.
Raw materials:
The net weight of a Chinese cabbage is about 600 grams. Remove old leaves from the outer layer, sprinkle salt inside and outside, and drown for half a day. Rinse with clear water to remove the salty taste and squeeze out the water.
Pear, apple, garlic, ginger.
Making:
Ginger and garlic are chopped into small pieces, and apples and pears are also chopped into small pieces. Use 1/3- 1/2 apples and pears to improve the "clean" spicy taste of ginger, garlic and pepper.
The amount of Chili noodles depends on how spicy you like, and also on the freshness of Chili noodles. Add an appropriate amount of cold water, mix pepper noodles, salt and monosodium glutamate evenly, pour ginger, garlic, apple and pear powder into pepper noodles, mix Chili sauce evenly, and start pickles. Starting from the innermost layer, put the mixed Chili sauce on the outside of the cabbage.