Main Ingredients
1 cabbage
Sub Ingredients
Crushed chili pepper 15g Chili pepper 50g
Onion 80g Rice 100g
Leek 25g Green peppers 150g
White rice vinegar 50g MSG 15g
Garlic 100g Salt 100g
Ginger 40g Fish sauce 20g
Sugar 100g Apple half
Pear half
Authentic Korean cuisine: Korean spicy cabbage steps
1.? Cabbage (can also be used baby vegetables) remove the old gang wash, cut into 2 halves or 4 halves, inside and outside the uniformly coated with salt, pickled about 4 hours or overnight until the cabbage volume shrinks and become soft (salt more pickled faster).
2. Rinse off the excess salt with water and then pass through cool water, wring out the water (after passing through the water, taste the salinity of the vegetables, if you think it is salty, you can soak it in water for a while in order to remove the salty flavor).
3. Chili noodles, chopped chili pepper add sugar into a bowl and set aside.
4. Rice washed and soaked for half an hour, soak the rice and soak the rice water together into the rice paste machine, add water to the upper water level line, put the rice paste gear, simmer into rice paste.
5. Boiled rice paste while hot pour into the chili noodles, chili powder, sugar, mix well. (The amount of rice paste is more practical control, do not have to be put into) (You can also use glutinous rice flour, the method is: about 50 grams of glutinous rice flour to the right amount of cool water to mix, cook over low heat until the sticky state, and then mix with chili noodles while hot.)
6. Ginger peeled and cut into small pieces, garlic cut into chunks, onion cut into small dices, into the cooking machine quickly stirred (do not have to beat into the mud, there are particles more texture, of course, beat into the mud does not affect the flavor. You can also do the same thing, I put together in order to save time and stirred. If you don't have a food processor, just chop it all up.) Then pour into the chili paste and mix well.
7. Chop or puree the apples and pears, and pour them into the chili paste and mix well.
8. Add fish sauce, salt, monosodium glutamate, white vinegar and mix well.
9.? Lift each piece of cabbage and spread the prepared chili sauce mixture evenly on the inner and outer layers of the cabbage (try to spread evenly).
10.? Pack into an oil-free, airtight container and leave at room temperature for 24 hours to naturally ferment, then refrigerate for a day before serving. If you can wait, you can refrigerate longer.