Pickle ingredients: spicy cabbage, about 600 grams of Chinese cabbage, pear, apple, garlic and ginger.
Production method: 1. Peel off the old leaves on the outer layer of Chinese cabbage, wash them, sprinkle salt evenly inside and outside, rinse them with clear water for half a day, and squeeze out water; 2. Chop ginger, garlic, apples and pears into small pieces (only 1/3 or 1/2 apples and pears can be used, which can improve the "clean" spicy taste of ginger, garlic and pepper); 3, the amount of Chili noodles depends on the degree of spicy taste you like, but also depends on the freshness of Chili noodles, and then add a proper amount of cold water to mix Chili noodles, salt and monosodium glutamate; 4. Then pour ginger, garlic, apple and pear powder into Chili noodles, make Chili sauce, start pickling vegetables, and wipe the prepared Chili sauce inside and outside the cabbage from the innermost layer; 5. Wipe a whole piece, take a container with a lid and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap. Marinate for 3-5 days, and you can eat Korean spicy cabbage.
Spicy Cabbage (Korean/Korean Spicy Cabbage) Method 2
Pickle raw materials: two cabbages, peppers, carrots, leeks, ginger, onions, garlic, apples, pears and salt.
Production method: spicy cabbage 1. Wash the cabbage, cut a knife from the bottom, then break it and divide the two cabbages into four petals; 2. Add salt to each cabbage leaf and marinate for more than two hours; 3. The prickly ash is baked with low fire first, and then ground into fine powder with a food processor; 4. Shred carrots, minced ginger, minced onions and garlic, minced apples and pears, and minced leeks; 5. Add Chili powder, salt, fish sauce and a little sugar to the marinade, mix well and marinate for a while (after marinating the marinade, the flavors penetrate each other and some soup will be produced); 6. Cabbage that has been dried has shrunk a lot. After washing, control the water to dry; 7. Then spread the marinade on each cabbage leaf as much as possible; 8. Put it in a container, then pour in the remaining marinade, then cover it, wrap it with plastic wrap, and put it in the refrigerator for a week, and the spicy cabbage will be served.
Practice of spicy cabbage 3
Pickle ingredients: Chinese cabbage, dried Chili powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.
Production method: 1. Remove the old leaves and yellow leaves of Chinese cabbage, rinse them thoroughly, soak them in proper salt water for 2 days, and then take them out and drain them. 2. Peel and stalk garlic, wash and chop minced garlic, wash and chop apples and Pak Lei, wash and chop fresh fish, add dried Chili powder, and make it into paste with beef soup for later use; 3. Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the jar in the ground, put grass around it, leaving 20% out of the ground, then seal it and cover it tightly with grass, keeping it at about 4 degrees. 15-20 days later, spicy cabbage will be served.
Practice of spicy cabbage 4
Pickle ingredients: cabbage, radish, carrot, coriander, salt, soy sauce, monosodium glutamate, Chili powder. Production method: 1. Remove old leaves from Chinese cabbage, wash, shred radish and carrot, and cut coriander into powder; 2. Put the sorted Chinese cabbage into a jar, sprinkle salt in layers, sprinkle some water on it after putting it on a plate, compact it (press stones on it), take it out after 5 days, drain the water, soak the shredded radish in water 12 hours, take it out and drain the water; 3. Mix shredded green radish, shredded carrot, coriander powder, soy sauce, monosodium glutamate, Chili powder and sauerkraut, mix well and pickle. After 2-3 days, spicy cabbage will be served.
Practice of spicy cabbage 5
Pickle raw materials: Chinese cabbage, kelp, pepper, salt.
Production method: 1. Choose fresh and tender solid Chinese cabbage for use.
Wash the water, drain it (it is best to dry it in the air 1 day), soak the whole Chinese cabbage, cut the big ones and marinate them with salt water, wash the kelp, drain it, and cut it into blocks for later use; 2. Put the cabbage in a clean basin, sprinkle 100g salt evenly, knead the cabbage by hand, add clean weight to hold the cabbage down, add 250g cold boiled water, and let it stand for half a day after the water rises; 3. Then move the cabbage to a wooden bucket, put the kelp and pepper evenly, add 50g salt to the salt water in the basin, stir it evenly, pour it into the wooden bucket, then fix the lid of the bucket and seal it. 10 days later, open the lid to get spicy cabbage.