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Method for making spicy cabbage
For the northeast people, the emphasis on taste and the love of salty, spicy and heavy taste are the characteristics of the northeast people. As a dish developed in Korea, spicy cabbage is still very popular in Northeast China, but not everyone likes to eat one flavor of spicy cabbage. Some people like to eat sweet and sour, others like to eat salty, which is different, so this issue will introduce the pickling method of spicy cabbage and make your favorite spicy cabbage!

Preparation of spicy cabbage

first step

50 kilograms of Chinese cabbage (you can mix it at will), preferably sweet and crisp Chinese cabbage (the variety is best wrapped in your heart), remove the green leaves on the surface, and then cut each cabbage in half.

Second step

Prepare ten catties of water and three catties of pickled vegetables with big grains of salt (the amount of salt water is controlled by yourself, not absolutely), mix with salt water, and soak fifty catties of cabbage ... about one day and one night. Then take out the dry water.

Third step

Prepare a spoon with a diameter of 5cm, 25 spoons of white sugar, 3 or 4 spoons of millet Chili noodles, 20 spoons of Korean coarse Chili powder, 25 spoons of Korean fine Chili powder (not absolute), 500 ml of sugar, 300 ml of fish sauce (if you like seafood flavor, you can increase it moderately), 3 to 5 spoons of ginger, 5 to 8 spoons of garlic, 5 big apples, 5 big pears and 5 domestic Chili sauce. Appropriate amount of shrimp sauce (or not), five spoonfuls of Korean flavor, can also be replaced by red plum monosodium glutamate, but the taste will be similar, appropriate amount of potassium sorbate and appropriate amount of spicy cabbage old juice.

Fourth step

Dress all the above materials into sauce, map them on each cabbage leaf, put them in a fresh-keeping box, cover them, put them in the refrigerator and take them out in 12 days! If you like sweets, you can increase the amount of sugar. If you like spicy food, you can put more spicy food ... if you like sour food, you can ferment it for a few more days ... not absolutely. If you are skilled, the taste will get better and better!