Authentic Korean Spicy Cabbage Ingredients: 3-4 cabbage, 2 cups coarse salt, 1.5 kg white radish, 50 grams of snow pear, 50 grams of ginger paste, 50 grams of garlic paste, 30 grams of onion, 30 grams of celery, 500 grams of green onion, 30 grams of pine nuts, sesame seeds, 1/3 cup of Korean marinated shrimp paste, 1/2 cup of chili powder. Preparation: 1. Wash and cut cabbage into halves, sprinkle coarse salt evenly between leaves and leave to marinate at room temperature for 4 hours. 2. mix white radish, snow pear and green onion with garlic, ginger and chili powder in a large bowl, then toss with marinated shrimp paste, celery and diced onion. Side dishes:1. Eat with steamed buns, very appetizing. 2. Eat rice noodles can be accompanied by, very flavorful 3. Test the taste, if the flavor is not enough, you can add chili powder and salt as appropriate. 4. spread the marinade evenly in the middle of the leaves, then put the leaves up in a semi-circle shape, if you eat on the same day, put it in a large bowl at room temperature to marinate for half a day. Note: It is best to store the kimchi in a sealed vessel with a lid, and only in the refrigerator at 0-5°C for 2-9 months. The longer the kimchi is pickled, the more flavorful it will be. If you prefer a crispy texture, pickle for half a day to two or three days. Practice two of the easiest Korean kimchi practice The first step is to wash the vegetables, pickles. Select healthy (J) cabbage, a whole piece of the whole piece of picking, wash. Select a suitable container, add the right amount of water, salt, to two to three times saltier than the usual stir-fry appropriate. Soak foam for about 24 hours. The second step, seasoning. Choose general chili noodles, preferably made by yourself, because the chili noodles sold outside have something else, not spicy. Minced ginger, minced garlic, and sliced scallions. Use warm water to mix these four seasonings. In Korea, we usually use glutinous rice paste to mix them. But if you use glutinous rice paste, the vegetables will be sour faster, normal sour haha. The third step, pickling. Take out the soaked cabbage and wash it with warm water. Lay out the cabbage one by one, spread the seasoning on top and then lay it out one by one. Until you finally get it done. Step 4: Serve, it should be sweet at the end of 24 hours. After three days it starts to turn sour. Practice three 1, buy a cabbage, vertical knife cut in half 2, put into a pot with salt to soak for half a day (salt water should be soaked through the cabbage, a cabbage with about 2 two salt) 3, carrots, green onions, ginger, scallions, garlic cut sheer (carrots should be shredded, scallions should be sliced) 4, chili powder (coarse, not spicy kind) 5, the cut material and chili powder added to a handful of rice (cooked), a small amount of salt, a little sugar, seafood sauce , chicken essence and so on together, in the process of mixing to add a little water, so that accompanied by a good not dry (porridge like) 6, will soak the cabbage cooled, the accompanied by the seasoning with the hands of the application of each piece of cabbage leaves, and then press the cabbage tightly, placed in a container closed. 7, three days after opening can be eaten (done in the refrigerator, taste more beautiful) Practice 4 cabbage: 2 leeks: half a catty (because leeks are very expensive, so I use green onions to do instead of, I personally think that 3 is enough) Ginger: 2 two Garlic: one head + half a head Chili noodles: 2-5 two (depending on personal taste, I like to buy the Koreans get chili noodles, more authentic) Apple: a (pear is also very) apple: one (pear is also very good) glutinous rice: about 3 taels (used to make porridge, not too thin, not too thick, control yourself!) Salt and monosodium glutamate (I didn't put monosodium glutamate when I made it, it depends on personal taste) Sugar (it is recommended to put some more, it depends on personal taste) Method 5 1. First, cut the cabbage into two, and pickle it with salt to remove the water. In order to save time, you can cut the cabbage into slices, lay a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can cut the cabbage into two and spread the salt evenly on each piece of cabbage, both front and back (this is how I did it the first time, and I was tired and ruined, but the resulting one is especially beautiful). After salting, the cabbage can be pressed with a weighted object, and then just keep it ~ ~ at least 4 hours. 2. mince garlic; mince ginger. Cut the green onion into pieces. Start cooking glutinous rice porridge. Apples are being chopped when you start mixing. Some people use the time here to pickle the scallion segments as well, depending on personal habits. Don't cook the congee too early, it's too late to cook it when the cabbage is almost ready. 3. 3. After the porridge is cooked, put it in cold water to cool down a bit, otherwise it will be hot! Rinse the cabbage several times with water. Find a bigger pot, put minced garlic, minced ginger, scallion, minced chili, sugar, MSG, apple slices (or shredded), salt (if you feel the cabbage is not salty enough, you can put more salt at this point; if you feel it's very salty, the salt can be less squared or left out) into the pot, and then pour the warm glutinous rice porridge into the pot and mix well. (When mixing, must must wear rubber gloves or use a plastic bag to cover your hand, otherwise the chili will make your skin feel very uncomfortable.) 4. Wash the jar that will hold the kimchi. Place a layer of cabbage and spread a layer of sauce! With one layer, grab your hands a couple times and try to dip each piece of cabbage into the sauce. One layer at a time, one layer at a time. .5. Sealing. Let it sit at room temperature for a day or a day and a half, then transfer it to the refrigerator. Otherwise it will ferment too quickly and turn sour. You can eat it the next day. Take your time, it's best on the third or fourth day! 6. You can pray while doing it! With a happy mood to do, do out of things will be delicious! Practice six ingredients: cabbage, garlic, salt, fish sauce, chili powder, sugar. Steps: The first step: buy 5 pounds of cabbage, divided into a piece of a piece, with the right amount of salt pickle up, put about 15-24 hours, cabbage shriveled up after the most preliminary material is good. Step 2: Find a large pot that can be turned, grind the garlic finely (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), and then put the sugar, fish sauce (as much as soy sauce), according to their own tastes you can also put some salt. Mix all these ingredients together, just like a dumpling filling. Step 3: Fermentation Fermentation should be sealed, and the fermentation time depends on the temperature, usually 4-5 days in spring, 3 days in summer, and a week in winter. Note: fish sauce is the most essential thing, is also why China's hot and sour kimchi and Korean kimchi is the most different place, in South Korea almost every family to do their own fish sauce, the Chinese do not eat this thing, but in the big supermarkets inside the sale, about 8-10 yuan a bottle, most of them are Thailand's fish sauce