Practice 1

Pickle ingredients:

The net weight of a Chinese cabbage is about 600g, including pepper, pear, apple, garlic and ginger.

Production method:

1, Chinese cabbage peeled off the outer old leaves, washed, evenly sprinkled with salt inside and outside, marinated for half a day, rinsed with clear water to remove the salty taste and squeezed out the water;

2. Chop ginger, garlic, apples and pears into small pieces (only 1/3 or 1/2 can be used for apples and pears, and the function of these two fruits is to improve the "clean" spicy taste formed by 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 the ginger, garlic, apple and pear powder into the Chili noodles, adjust it into Chili paste, start pickling vegetables, and start from the innermost layer, and wipe the pepper paste that has been adjusted inside and outside the cabbage;

5. After wiping the whole one, take a container with a cover and wash it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap. After 3-5 days of pickling, Korean spicy cabbage can be served.

Practice 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, and divide the two cabbages into four petals;

2. Salt each cabbage leaf and marinate it for more than two hours;

3. The pepper is first baked with low fire and then ground into fine powder with a food processor;

4. Shred carrots, minced ginger, onion and garlic, diced apples and pears, and chopped leeks;

5. Add Chili powder, salt, fish sauce and a little sugar to the marinade, mix well and marinate for a while (after the marinade is marinated, the taste permeates each other and some soup will be produced);

6, the cabbage that has been killed has shrunk a lot, and the water is controlled to dry after washing;

7. Then apply the marinade to each cabbage leaf as much as possible;

8. Put it into a container, then pour the remaining marinade, then cover it, wrap it in plastic wrap, and put it in the refrigerator for a week, and serve the spicy cabbage.

Practice 3

Pickle ingredients:

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

Production method:

1, remove the old cabbage and yellow leaves, rinse, soak everything in salt water for 2 days, remove and drain;

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 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, pad it with grass around it, leaving 20% out of the ground, then seal it, cover it tightly with grass, and keep it at about 4 degrees. Wait 15-20 days, and the spicy cabbage will be served.

Practice 4

Pickle ingredients:

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

Production method:

1, remove the roots and old leaves of Chinese cabbage, wash, shred green radish and carrot, and mince coriander;

2. Put the sorted Chinese cabbage in a jar, sprinkle salt in layers, sprinkle a little water on it after filling, compact it (press stones on it), take it out after 5 days, drain the water, soak the shredded radish 12 hour with water, and take it out and drain the water;

3. Mix shredded green radish, shredded carrot, minced coriander, soy sauce, monosodium glutamate, Chili powder and pickled cabbage, mix well, and pickle. After 2-3 days, the spicy cabbage is served.

Practice 5

Pickle ingredients:

Cabbage, kelp, pepper, salt.

Production method:

1, select fresh and tender solid Chinese cabbage, wash it with water, drain the water (it is best to dry it in the sun 1 day), soak the small Chinese cabbage as a whole, cut the big one to make it marinate thoroughly with salt water, wash the kelp, drain it and cut it into blocks for later use;

2. Put the cabbage into a clean basin, evenly sprinkle with100g of salt, squeeze and knead the cabbage by hand, add a clean weight to hold the cabbage down, add 250g of cold boiled water, and let it stand for half a day after the water rises;

3. Then move the cabbage into a wooden bucket, evenly fill the kelp and pepper, then add 50g of salt into the salt water in the basin, stir it evenly, pour it into the wooden bucket, and then fix the lid of the bucket and seal it. After 10, open the lid of the bucket to get the spicy cabbage.

Practice 6

Pickle ingredients:

1 cabbage, 2 pears, 3 garlic, a small piece of ginger, salt, sugar, fish sauce, dried Chili powder and Korean hot sauce.

Practice:

1, cut the Chinese cabbage into four pieces and wash it with rice washing water;

2. Dry it in the basket and drain it slightly;

3. Sprinkle salt between the leaves of each layer, and seal in a fresh-keeping box for more than five hours until water comes out;

4, pear, garlic, ginger chopped into velvet, and put it in a bowl with dried Chili powder;

5. Add three tablespoons of Chili sauce;

6. Add a little fish sauce;

7. Add two tablespoons of sugar;

8. Add a little salt;

9. Stir the spicy cabbage sauce evenly;

10, slightly wring the water from the salted cabbage;

1 1, evenly spread hot cabbage sauce on each piece of Chinese cabbage;

12. Cover the fresh-keeping box, ferment at room temperature for one day, and then refrigerate for two days.