Production steps
step
Specific operation
Step 1
Peel off the old leaves on the outer layer of Chinese cabbage, wash them, sprinkle salt evenly inside and outside, marinate for half a day, rinse with clear water to remove the salty taste and squeeze out water;
Second step
Chop ginger, garlic, apples and pears into small pieces (only 1/3 or 1/2 apples and pears can be used, which can improve the "clean" spicy taste of ginger, garlic and peppers);
Third step
The amount of Chili noodles depends on how spicy you like it and how fresh it is. Then, add a proper amount of cold water, and stir the pepper noodles, salt and monosodium glutamate evenly.
Fourth step
Then pour ginger, garlic, apple and pear powder into Chili noodles, make Chili sauce and start pickling. From the innermost layer, spread the prepared Chili sauce inside and outside the cabbage;
Step five
After wiping a whole piece, take a container with a lid and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap. After pickling for 3-5 days, you can eat Korean spicy cabbage. [2]
Kimchi
Kimchi
Kimchi
Exercise 3
Pickle ingredients:
Two cabbages, pepper, carrot, leek, ginger, onion, garlic, apple, pear, salt,
Production steps
step
Specific operation
Step 1
Wash the cabbage, cut a knife from the bottom, then break it and divide the two cabbages into four petals;
Second step
Add salt to each cabbage leaf and marinate for more than two hours;
Third step
Pepper is first baked with slow fire and then ground into fine powder with a food processor;
Fourth step
Shred carrots, shred ginger, onion and garlic, dice apples and pears, and slice leeks;
Step five
Add Chili powder, salt, fish sauce and a little sugar to the marinade, mix well and marinate for a while (after marinating, the flavors penetrate each other and some soup will be produced);
Step 6
The washed cabbage has shrunk a lot, and the water is controlled to dry after washing;
Step 7
Then spread the marinade on each cabbage leaf as much as possible;
Step 8
Put it in a container, then pour in the remaining marinade, then cover it, wrap it with plastic wrap, and put it in the refrigerator for a week, and the spicy cabbage will be served.
Exercise 4
Pickle ingredients:
Chinese cabbage, dried Chili powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.
Production steps
step
Specific operation
Step 1
Remove old leaves and yellow leaves from Chinese cabbage, rinse, soak in proper amount of salt water for 2 days, take out and drain;
Second step
Peel garlic, remove stalks, clean minced garlic, clean and chop apples and Pak Lei, clean and chop fresh fish, add dried Chili powder, and mix with beef soup to make paste for later use;
Third step
Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the jar in the ground, put grass around it, leaving 20% out of the ground, then seal it and cover it tightly with grass, keeping it at about 4 degrees. 15-20 days later, spicy cabbage will be served.
Exercise 5
Pickling ingredients
Chinese cabbage, radish, carrot, coriander, salt, soy sauce, monosodium glutamate, Chili powder.
Production steps
step
Specific operation
Step 1
Removing roots and leaves from Chinese cabbage, washing, shredding radish and carrot, and cutting coriander into powder;
Second step
Put the sorted Chinese cabbage into a jar, sprinkle salt in layers, sprinkle some water on it after putting it on a plate, compact it (press stones on it), take it out after 5 days, drain the water, soak the shredded radish in water 12 hours, take it out and drain the water;
Third step
Mix shredded green radish, shredded carrot, coriander powder, soy sauce, monosodium glutamate, Chili powder and pickled cabbage, mix well and pickle. After 2-3 days, spicy cabbage will be served.