Ingredients: salt, apples and pears, sugar, etc.

Practice: 1, wash and dry Chinese cabbage for about one or two days. 2. Wash and chop the pepper, dice the apple and pear, and then mix well with more salt and proper amount of sugar. After standing for two hours, pour it into the whole cabbage leaf by hand. 3. Put the processed Chinese cabbage in the jar, seal it and put it in a dry, cool and hygienic place. 4. Keep the temperature above zero 1 ~ 10, and the fermentation time should be about one month, or longer.

Key: 1, half of the Chinese cabbage in autumn in Northeast China should be scattered, preferably the kind of Pakzi cabbage that has not fully grown up, and the Chinese cabbage with a heart shape in the south is absolutely not acceptable. Don't cut the cabbage, let alone cut it into pieces. You can only take it out and cut it in half or chop it up when you eat it. 2. Pepper should be half red and half green, not all red or all green, which is directly related to the color, taste and taste of spicy cabbage. 3. Apple pear is a hybrid fruit of apple and pear, which is unique in Yanbian area. It has the same advantages as apples and pears, and it is delicious. There seem to be fruits called apples and pears in America, but they don't. The addition of apples and pears is definitely not dispensable, which is related to the sour taste of sauerkraut and the unspeakable authentic sour taste. 4. The most important thing to make spicy cabbage is fermentation. Without a successful fermentation process, you can't make spicy cabbage with real taste. All spicy cabbages made by shortening or replacing fermentation process are not real spicy cabbages. 5. In the process of pickling spicy cabbage, you can put some whole white radishes in and pickle them together, so the pickled white radishes are also delicious and have a special taste. Yanbian Korean women affectionately call this pickled radish "young man", which is worthy of the name:)

The practice of Korean spicy cabbage! How many treasures are there in Korean diet? Pastry, cold noodles, dog meat, pickles. Among pickles, spicy cabbage is the most representative. Now I will teach you how to make real Korean spicy cabbage.

Raw materials: Chinese cabbage. The choice of two [cabbages] is also a bit particular, so you should choose the tender one. Folk commonly known as Shandong cabbage. Because some Chinese cabbages with longer fibers are rough, they are not suitable for raw food. ]

carrot

There is one apple and one pear [there is a special fruit called apple pear in Yanbian, and there is no apple and pear to replace it].

Ginger, garlic, coarse dried red pepper noodles, sugar, monosodium glutamate, salt [preferably not refined salt] and coriander powder [these are the main seasonings of kimchi. Many Han people have never known why Korean kimchi has a special taste, because Koreans add coriander powder when making kimchi. Coriander powder is a powder made by grinding coriander seeds. The north is called coriander, and some places in the south seem to be called salt water. Available in rapeseed shop]

Practice: After washing the whole cabbage, cut it in half from the middle. Sprinkle the salt evenly on it. Not too much. Pickling takes about ten hours, for example, the cabbage pickled the night before, and then smeared with auxiliary materials the next day.

The most important thing in the production of spicy cabbage is the preparation of auxiliary materials.

first

Ginger, cut into powder

Garlic, garlic paste

Apples and pears, why don't you worry about the yellow owl next to you? /FONT & gt；

Carrots can be shredded or mashed.

Put a proper amount of Chili noodles [the more the better] into a large bowl, and pour a little boiling water until the amount of water is similar to that of Chili noodles. Stir the Chili noodles into a paste. Add a little sugar, monosodium glutamate and salt. The amount of salt should be mastered by yourself. If the cabbage is weak, add more.

After cooling, add garlic paste, Jiang Mo, apple and pear paste, carrot and coriander powder [slightly less than monosodium glutamate] into the Chili sauce and stir well. So the auxiliary material is finished.

Drain the sauerkraut and put it in another basin. Wipe the prepared auxiliary materials on the cabbage. Pay attention to every leaf, especially the heel, and wipe it evenly. The method is to start from the outermost leaves of Chinese cabbage and start from the heels of Chinese cabbage.

Finally, the wrapped spicy cabbage will be refrigerated in the refrigerator for one night and can be eaten the next day.

It doesn't matter that spicy cabbage will turn sour after eating for a long time. Hot and sour cabbage is especially delicious when fried. The method is: cut the spicy cabbage into sections, add more fat and thin pork belly and fry together. The method is the same as home cooking, except that no seasoning is needed.

Spicy cabbage can also burn tofu, cook fried rice and so on.

The most famous spicy cabbage method in Korea is 1. Divide the cleaned whole cabbage into two or four equal parts and marinate it with salt water.

2. Cut the radish into filaments.

3. Wash oysters and seafood with salt water.

4. Add appropriate amount of Chili noodles to shredded radish and stir well.

5. Stir all kinds of seasonings (garlic, ginger, etc.) into a paste. ) and add them to (4). Add appropriate amount of fish sauce, salt and sugar to taste and mix well.

6. Finally, add the oysters and mix well (the filling is ready).

7. Sandwich the stuffing between pickled cabbage leaves.

8. Fill the cabbage core until the outside leaves are removed.

9. Finally, wrap it with the outermost leaves. Put the spicy cabbage neatly in the jar and gently press a layer of sauerkraut leaves.