How to make hot and sour cabbage in Korea?

The practice of hot and sour cabbage:

Ingredients: Chili noodles 300g, oyster 75g, onion 25g, garlic 15g, water celery 100g,

Raw pear 100g, fresh pear 200g, ginger 5g, sugar 15g, salt 25g, pepper 15g,

Scallion 100g, pine seeds 25g, Chinese cabbage 500g.

Preparation process:

Chinese Cabbage: First, remove the bad leaves on the outside of Chinese Cabbage, cut them into 4 pieces, put 1/2 salt in 5 cups of water, then put the Chinese Cabbage in, and then marinate it for about 3 hours after sprinkling a little salt.

Fine water celery: remove the roots, wash them and cut them into 5 cm.

Oyster: Wash the oyster with light salt water, remove the dirt, and put it in a dish to remove the remaining water.

Chestnut: remove the outside and remove the sticky skin inside when you put it in water.

Pear: Remove the skin, cut into pieces and put in.

Practice: Pickled cabbage, after washing with fresh water, put the cabbage in a dish with dew and control the water.

Cut the green onion into 5cm long pieces, and cut the garlic and ginger to look better. Then put the garlic and ginger into the Chili noodles and mix well. Cut the dehydrated cabbage into 5cm long pieces, put them into a dish, add salt and white sugar into the mixed Chili noodles and continue to mix. When the salty taste of the cabbage is suitable, put the cut onions, shallots and water celery into the mix, then put the cut chestnuts, pears, peppers and sesame seeds into the mix and see how salty it is.

Dish spicy cabbage and sprinkle pine seeds on it, which is beautiful and delicious. When putting radishes in spicy cabbage, cut the radishes into 3cm long pieces, marinate them with salt, drain the water, and put them together with the cabbage to add seasoning.

Reference:

Soak in vinegar for half an hour, then stir-fry in oil. It's delicious.

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Note: Fish sauce is the most essential thing, which is why China's hot and sour kimchi is the most different from Korean kimchi. In South Korea, almost every family makes its own fish sauce, but people in China don't eat it, but it is sold in big supermarkets, about 8- 10 yuan, mostly Thai fish sauce.

Preparation materials:

1. Chinese cabbage

Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not too many outer leaves to be removed. It looks clean and fresh. It is advisable to store cabbages with green leaves and fresh appearance. The bigger the newly produced cabbages, the better. In autumn, cabbages with moderate size, good heading degree and heavy weight are better. Chinese cabbage is not only rich in vitamins or minerals, but also contains various components with various pharmacological effects. According to academic papers published, methyLmethionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

The practice of spicy cabbage:

Essential materials: ginger, onion, coarse salt, Chili powder, fish sauce, white sugar, sesame, shrimp paste, onion, Chinese cabbage and white radish.

Step one:

Cut the whole cabbage in half vertically, dissolve it in water with coarse salt, and smear salt on each layer of leaves, layer by layer from the inside out. After that, put the cabbage in the water. Generally, you need to press the cabbage with stones. If it floats in the water, it will be difficult to taste. It takes about 7 hours to soak in Korea and 3 hours in Guangzhou.

Step two:

1, shred the white radish and onion.

2. Grind garlic, onion and ginger into mud.

3. Put the cut materials into a transparent container, and pour a proper amount of Chili powder, sesame seeds, sugar, salt, shrimp paste and fish sauce into the finished product.

4. Slowly melt the seasoning into the shredded vegetables by hand.

5. Marinate for 30 minutes after mixing.

Step 3:

Rub the marinated seasoning on the soaked cabbage from top to bottom, evenly spread one leaf at a time, and wrap half a cabbage with the outermost big leaves of the cabbage, and you're done. Wait for about 2 hours, and you can eat it after fermentation.

1。 Peel off the outer layer of a Chinese cabbage, wash it, evenly spread salt inside and outside, and marinate it for half a day.

Note: spicy cabbage should not be made with any oil from beginning to end.

2 。 After pickling for half a day, squeeze out the water.

3。 Get ready: ginger, garlic, apples, pears.

4。 Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.

5。 Chili noodles, salt, monosodium glutamate

The amount of Chili noodles depends on how much spicy you like, and also depends on the freshness of Chili noodles. Add a proper amount of cold boiled water and mix Chili noodles, salt and monosodium glutamate evenly.

6。 Pour ginger, garlic, apple and pear powder into Chili noodles and stir well.

7。 Start pickles! From the innermost layer, spread the prepared pepper paste on the cabbage, both inside and outside.

8。 Wipe the whole tree. 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.

9。 /kloc-after about 0/0 days, the color will become more transparent (the previous days are not suitable for the temperature in some places). When storing, the temperature should be lower and stored in a cool place.

10。 Put it on the plate, and then you can taste the delicious spicy cabbage made by yourself! What are you waiting for? Let's act quickly.

Choose one or several short and thick cabbages, and go to the old gang, because the old gang's fiber is not delicious. 7- 10 spoon of salt per half Chinese cabbage, the amount is not too important, the waterlogging time is short with more salt, and the salting time is long with less salt. Chinese cabbage flooded with wat. About two days! The pickling time depends on the amount of salt and the ambient temperature. The more salt, the shorter the time. The higher the temperature, the shorter the time. Check it frequently. Rinse with water after flooding, and then control the water 10 minute. Making garlic paste, there are about two heads of garlic in a cabbage, and more and less are the reasons for different styles. Add Chili powder, more than 5 spoonfuls of a cabbage, (it doesn't matter if you can't use the rest anyway) appropriate amount of monosodium glutamate, one spoonful of sugar, about two pieces as big as the thumb of ginger powder, and appropriate amount of salt (you can taste the flooded cabbage first, if it tastes salty, put less salt, and if it tastes weak, add more salt). This step is the key to determine the taste. It is said that a Korean professor had a birthday and agreed to bring spicy cabbage, but the taste was not the same. You can put some fresh shrimp sauce from Korea to make it taste like seafood. You can also put fried sesame powder, fried coriander seed powder, shredded apple, shredded pear and shredded radish to form different flavors and play freely. But I often put shredded radish (the one with green top and white bottom), a cabbage and 1/5 radishes. You can also use your imagination. Mix well, add mineral water or cold boiled water to dilute to paste, and smear evenly. Seal it in a plastic bag and ferment it at 0-6 degrees. If you are greedy, you can eat it the next day, but it is the best on the 20th-40th day. It is estimated that you can't wait, even if you can't. On the third day, I started eating, which is not good. If you can't finish it, you can sour it, and stir-fry it with meat has another flavor.

There are many kinds of pickled dried radish products, some of which are pickled directly without seasoning, such as carrot thread, white radish thread and dried radish shreds. Some of them are seasoned when pickled, and can be eaten directly after pickled, such as dried hot and sour radish, dried sweet and spicy radish, dried spiced radish, vinegar radish, drunk radish, spiced pickled radish, radish and so on.

There are also two kinds of pickled radish, one is the "bath radish" that can be eaten after being soaked for a short time; One is sour radish that has been brewed for a long time. As a special seasoning, sour radish is used to flavor dishes, and it is an indispensable seasoning for making pickled fish, hot pot with sauerkraut, stewed old duck with sour radish, stewed crab with sour radish and other big dishes.

1. Dried radish products

Carrot line

Method: Choose carrots with uniform thickness at the head and tail, wash and scrape off the epidermis, air-dry them slightly until they are a little weak, then clamp them with two bamboo chopsticks, and after the straight knife is cut obliquely (cut to the chopsticks, but not cut off), turn the carrots over, clamp the straight knife with chopsticks and cut them completely, then hang the carrot string on the rope, air-dry it in a ventilated place, and then put it into the inverted altar (note).

White radish line

Method: Select round root radish, wash it, cut it into discs with a thickness of 1 cm, and marinate it with refined salt for a while. When the radish becomes soft, cut it into strips with a distance of 1.2 cm (but the other end can't be cut off) one by one with a knife. After cutting one side, turn your head to cut the other side (also not cut off), and then hang it in a ventilated place to dry it to 80%.

Pickled carrot line is crisp and sweet, while white radish line is crisp and spicy, which is usually eaten after cold salad. The preparation method is as follows: firstly, the radish thread is washed with boiling water, then torn into pieces, added with refined salt, monosodium glutamate, white sugar, pepper noodles, red oil and sesame oil, and then added with crispy peanuts, cooked sesame seeds and chopped green onion, and mixed well. Of course, you can also add other ingredients and mix them into other flavors according to your own tastes.

Dried shredded radish

Method: Wash the white radish, remove the roots, cut it into 0.6 cm thick shreds (it can be made with a special shredding tool, which is faster), then put it in the sun until it is 70% to 80% dry, put it in an inverted jar, sprinkle a little white wine while filling it, and press the shredded radish tightly. After pickling for about 20 days, take it out of the jar, put it in the sun until it is dry, and then put it in a food bag for sealing.

Dried shredded radish has a wide range of uses, which can be used in steamed vegetables, stir-fried dishes and soup dishes, but it should be noted that it should be soaked in hot water before use.

On the basis of making dried shredded radish, it can be further processed to make radish shrews. The preparation method is as follows:

Ingredients: dried shredded radish 2500g pork head1500g steamed pork rice flour 500g fresh shredded pepper 500g pepper noodles15g star anise powder15g pepper noodles 50g refined salt 400g white sugar 300g monosodium glutamate 20g white wine 50g.

Method: Scrape the pork head, cook it in a pot, take it out and cut it into shreds. After the broth is cooled, add dried radish shreds, pork head shreds and fresh pepper shreds, add steamed pork rice noodles, refined salt, monosodium glutamate, white sugar, white wine, star anise powder and pepper noodles, mix well, put it in an inverted jar and marinate for/kloc-0.5 days.

Radish shrews can be directly steamed in a cage or fried in a pot for eating.

Dried radish strips

Method: Wash 5000 grams of fresh radish, cut it into strips 1 cm square, dry it in the sun until the water content of radish drops to 30%, and then marinate it in the tank. When curing, spread a layer of radish strips in the tank, sprinkle some salt, the amount of salt used is 80 grams, and layer by layer, press tightly. After one day, you must turn over the jar, that is, turn it into another clean jar, spread a layer of radish and sprinkle salt once, this time with 50 grams of salt. After a week, I have to turn over the tank again, and the total salt consumption this time is 30 grams.

The purpose of turning the jar twice is to release the hot air generated during curing and to make the salty taste consistent. After turning over the jar, marinate for two weeks to take out the radish strips and dry them in the sun until the water content is about 20%.

The processed dried radish strips are Huang Liang in color, crisp, fragrant and slightly sweet, which is a fine vegetable product and the most popular dried radish product in the old days.

Dried radish with sugar and pepper

Method: 5000 grams of white radish is washed, dried, cut into 8 cm long and 0.5 cm square strips, then put into a container, add 500 grams of refined salt, and marinate for a week (to dissipate heat and smell of radish, turn it twice a day), then take out the radish and wash it with clear water several times, scoop it up and squeeze it out, add 600 grams of white sugar and pepper noodles 150 grams, and mix well.

Dried hot and sour radish

Raw materials: white radish 5000g refined salt 200g white vinegar 500g white sugar150g pepper noodles 50g white wine 25g pepper noodles15g star anise 2 pieces.

Method: Remove the roots of radish, clean it, cut it into strips with a length of 5cm and a square of 1 cm, air-dry it to 80% dryness, add refined salt, white sugar, white vinegar, monosodium glutamate, pepper noodles, star anise and pepper noodles, then pour white wine on it, put it into the inverted jar, seal the jar mouth with water, and eat it after two weeks.

The sweet and spicy radish strips taste crisp and sweet, and the hot and sour radish strips are sour and crisp, which can be used as appetizers or snacks.

2. Pickled radish products

The method of soaking "bath radish" is very simple. You can choose white radish, carrot, radish tassel, radish skin, etc., first change the knife into the required shape, then put it in the pickle jar for several hours, and take it out to eat.

Soak sour radishes, choose white radishes, wash them, cut the big radishes into two pieces, and put the radishes with small shapes in the sun to wither without changing the knife, then put them in the pickle jar for more than five months and take them out for use.

Below, the author introduces two dishes with radish products as ingredients and seasonings, hoping that everyone can be inspired to develop more distinctive dishes.