1. One Chinese cabbage, peeled off the outer layer, washed, coated with salt evenly inside and outside, and marinated for half a day.
Note: don't put any oil in the spicy cabbage from beginning to end.
2. After curing for half a day, squeeze out the water.
Get ready: ginger, garlic, apples and pears.
4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.
5. The amount of Chili noodles, the amount of salt and monosodium glutamate Chili noodles depends on how spicy you like.
It also depends on the freshness of Chili noodles
6. Add appropriate amount of boiling water and mix pepper noodles, salt and monosodium glutamate evenly.
7. Pour ginger, garlic, apples and pears into the Chili noodles.
stir
9. Start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, both inside and outside.
10. Keep wiping.
1 1. The whole tree was plastered.
12. Take a covered container and clean it carefully. There must be no oil. If there is no cover,
It can also be sealed with plastic wrap.
13.3-5 days later.
Loading birds, whoa, whoa, whoa!
Korean cabbage with Chili sauce
1. Ingredients: Chinese cabbage 1 kg, salt 1 kg, green radish 1 kg, carrot1kg, onion 0.2 kg, ginger 0. 1 kg, garlic 0./kloc.
2. Production process: Choose Chinese cabbage with full hearts, each tree weighs about 1.5 kg. Remove the rotten old leaves, wash them, put them in a salting tank, sprinkle a layer of cabbage with a layer of salt, add a little water after filling them up, and press them with heavy stones. 1-2 days later, the cabbage is submerged with salt water, marinated for 3-5 days, taken out, washed with clear water and drained for later use. Shred radish, carrot, onion, ginger, garlic paste and coriander. Then put the vegetables and shredded carrots into the pot, sprinkle a little salt, marinate a little, and then mix in Chili powder, shrimp sauce, coriander powder, monosodium glutamate, onion, garlic and ginger to make the stuffing seasoning. Put this seasoning evenly into Chinese cabbage, put it into a jar, cover it with a layer of Chinese cabbage, press it on a stone, put it in a cool place, add some light salt water after 2-3 days, and get the finished product after 3 weeks. The finished product is tender, crisp and delicious.
References:
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