Pickle ingredients:

A Chinese cabbage has a net weight of about 600g, including pepper, 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, marinate for half a day, rinse with clear water to remove the salty taste 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. After pickling for 3-5 days, you can eat Korean spicy cabbage. [2]

Exercise 2

Pickle ingredients:

Two cabbages, pepper, carrot, leek, ginger, onion, garlic, apple, pear, salt,

Production method:

1, wash the cabbage, cut a knife from the bottom, then break it off and divide the two cabbages into four petals;

Kimchi

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.

Exercise 3

Pickle ingredients:

Chinese cabbage, dried Chili powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.

Production method:

1, take out the old cabbage and yellow leaves, rinse them, soak everything in salt water for 2 days, 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.

Exercise 4

Pickle ingredients:

Chinese cabbage, radish, carrot, coriander, salt, soy sauce, monosodium glutamate, Chili powder.

Chinese cabbage

Production method:

1. Remove roots and leaves from cabbage, wash, shred radish and carrot, and chop parsley;

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.