1, cabbage 1: can provide the body with a wealth of Vitamin A, B, C and other nutrients, can prevent colorectal cancer. The winter is the season of cabbage, cheap, you can easily choose the freshest raw materials.

2, carrots 1: carrots both color, taste and cabbage complement each other, so that the finished product of spicy cabbage more perfect.

3, pears, apples each 1: pears and apples as one of the important ingredients in the spicy cabbage, silk special fructose sweetness can be effective in enriching the taste of spicy cabbage, promote fermentation.

4, leek 1 small bunch: leek itself is extremely special flavor, into the spicy cabbage can make its taste more intense, can easily achieve the traditional Korean spicy cabbage signature flavor. It is an important ingredient in the production process, and chives can also make the fermentation of spicy cabbage more complete.

5, 2 heads of garlic: as the main seasoning spices, in spicy cabbage has an irreplaceable role. Garlic can prevent stomach cancer, promote the human body into the absorption of vitamin B.

6. 3 large white onions, ginger 1 large: the two are completely different from the spicy flavor of chili peppers will make the spicy cabbage more a kind of calm inner charm, at the same time, can effectively promote appetite and blood circulation.

2, seasoning

1, 10 tablespoons of chili powder (150g): need to be especially noted is that, to do the spicy cabbage need to use the grinding of the very fine chili powder, which not only conforms to the traditional practice, but also more conducive to the full mix with the other seasoning, will be in the process of fermentation in the cabbage slowly penetrate into the plant fiber, The only way to get to the surface of the cabbage is to keep the spicy flavor on the surface of the cabbage leaves.

2, salt 8 tablespoons (120g): salt in the role of spicy cabbage is essential, spicy cabbage pickling mainly rely on salt, and pickling effect is the difference between a spicy cabbage production master can be called a master, the ability to use salt is very important.

3, sugar 4 tablespoons (60g), the role of sugar is mainly to enrich the taste of spicy cabbage, promote fermentation.

3. Preparation

1, first of all, the cabbage to do the first grooming, the outermost layer of the cabbage leaves have been dry removed, in the faucet with running water will be rinsed the whole tree to be used. Rinse and drain the whole cabbage and cut 1 small section (about 5-10cm) from the bottom, then break the whole cabbage into 2 pieces by hand. The purpose of this technique is to make the final product look more naturally stretched. And in the same way, 1/2 of the cabbage will be divided into two petals each, ****4 small petals.

2. Lift each cabbage leaf and evenly rub salt on the leaves. This time need to pay attention to is: in the operation must move gently! Because the leaves are fresh and crisp, they are easy to break if you are not careful. A true master of the art of making spicy cabbage should not only make it taste great, but also make sure that the shape of the cabbage is complete and beautiful.

3, after the cabbage placed in a suitable container (dry, no oil, no debris in a large pot, deep dish can be) in the marinade 8 - 10 hours.

4, throughout the pickling process, the cabbage will gradually become soft and water under the action of salt. This achieves the purpose of making the cabbage excess water oozing out, the next step with the sauce will be more fully. Pour off the oozing water, shake off the salt still attached to the leaves at this point, and wrap the cabbage in kitchen paper towels to absorb the excess water.

4, the sauce

1, the leek peeled off the outer leaves, washed and cut into 4cm sections. Wash, peel and grate the carrots. Pear and apple peeling, core, cut into small particles. Finely chop the green onion. The garlic and ginger are pressed with a garlic press (or pounded in a stone mortar) into a puree.

2. Place all of the above ingredients in a large bowl with the chili powder, sugar and remaining salt, and stir well to combine.

3. Let stand for about 10 minutes so that some of the ingredients become watery, then whisk again to make a sauce-like dressing.

5, coated sauce

1, the cabbage has been drained out of the water, one by one, lift the leaves, will be mixed with the seasoning sauce evenly spread on the surface of each leaf. This time, after the cabbage has been salted, the leaves are very smooth and snug, but you still need to pay attention when applying the sauce: try to keep each leaf intact.

2. You can wear kitchen gloves once during the sauce application process to avoid damaging the skin on your hands and to operate more freely.

3. After the sauce is applied, carefully roll each ? clove of Chinese cabbage into a tube from the bottom in a tight spiral, place it in a suitable sized, open-topped tupperware box, and seal it tightly with the lid closed. The main purpose of this is to ensure that the next fermentation process of spicy cabbage can be carried out in a relatively simple space fully.

6, fermentation

1, the sealed plastic box filled with spicy cabbage into the refrigerator fresh room storage. It can also be placed outside in winter, provided that it is out of direct sunlight and air circulation.

2. The fermentation process normally takes about 1 week. When the spicy cabbage fermentation to have a sour flavor can be eaten, this time it is best to seal the plastic box together with the fixed refrigerator fresh room storage.

3, the flavor and nutritional value of spicy cabbage and fermentation time, storage temperature varies, generally in 2 ~ 7 degrees, natural fermentation 2 ~ 3 weeks of the best flavor, this time the highest vitamin content.

7, storage

1, in different regions of the family, the home refrigerator is a place where you can store spicy cabbage at a constant temperature. The most suitable storage temperature is 0 degrees fresh refrigeration. Generally can be stored for 3 months.

2, in Korea, most families still continue to use the traditional vat in outdoor storage. On a cold winter day, the kimchi vats placed along the wall outside the house make you envision the whole family sitting around and enjoying kimchi, which gives you a warm feeling of satisfaction.

8, edible

The reason why the popularity of spicy cabbage in various countries, the reason is that it can be eaten in a variety of ways: can be used as a small dish to taste directly, but also can be reprocessed, such as: spicy cabbage hot pot, spicy cabbage fried rice, spicy cabbage stir-fry, spicy cabbage and tofu soup, and so on.

Raw materials: cabbage core a about 1000 grams, the best is the Shandong cabbage or Northeast cabbage, white stick. White radish 250 grams. Pear a (choose the northern production of white pear effect is best)

Sauce: the most critical to do spicy cabbage is spicy cabbage sauce, it is said that in South Korea there is a special study of kimchi sauce professional, and the highest level of education can be up to a doctorate. Onion, ginger, (onion and ginger are two essential seasonings in spicy cabbage), 10 cloves of garlic, shrimp paste 1/2 cup, 1 cup of chili powder (chili powder according to personal preferences can be adjusted according to the spiciness of the chili powder here mainly plays two roles, one is the color, the second is the taste, if you especially like to eat spicy available Chao Tian Pepper, if you hope that the spiciness of the lower, I tried to use the two thorns is also a good effect) amount according to individual taste to Adjustment, coarse salt (I use the Sichuan pickle salt to replace, the effect is also good), chicken essence (chicken powder can be), fish sauce 3 spoons, a little sugar.

Production process:

1, cabbage cut into four flaps wash and dry (especially the old part of the recommended discard, cut only need to cut into four flaps can be), can be placed in a ventilated place so that its moisture dissipation, the restaurant can be placed in the ventilation of the freezer to make it naturally dry, but also in the kitchen inside the surface of the electric fan to blow dry. This way out of the spicy cabbage effect is better.

2, the leaves of the cabbage layer by layer, wipe the salt, so that it further loss of water, the amount of salt according to the salinity to control, pay attention to not too salty. About 8 children pickled, squeeze the water dry.

3, white carrots, pears, cut into thin julienne, onion and ginger chopped, garlic tapped into the garam masala. If you want to do easy, large batch production can also be these ingredients together in a blender and puree. Mix salt and chili powder with warm water, add shrimp paste, fish sauce, chicken powder and sugar, add green onion, ginger, white radish, pear, garlic paste and other seasonings and stir well into the sauce for pickled spicy cabbage, my Korean friend told me I could also put some Sprite in it, which would work well. But I didn't dare to try, try to analyze the principle, use Sprite instead of warm water, the effect should be able to.

4, will do a good job of the sauce layer by layer on the cabbage, and then put into the airtight Lekong, so that the fermentation, the degree of fermentation of Korean kimchi belongs to the low degree of fermentation, the temperature should not be too high, if it is made in the summer, about 3 days can be, but pay attention to the temperature can not be too high. If the temperature in winter is only 10 or so degrees, about 5 days is best.

The previous winter is the season of vegetable scarcity, spicy cabbage is most suitable for dinner and wine, fresh and crisp, can be eaten raw, but also can be eaten cooked, a variety of collocation is also fancy, with the rice can be turned into a spicy cabbage fried rice, spicy cabbage fried pork, spicy cabbage stewed tofu, spicy cabbage fried noodles, spicy cabbage octopus hot pot, spicy cabbage can be done in a series of tasty dishes. It is a good healthy and tasty food for home and travel. Today I teach you to do authentic Korean spicy cabbage.

Now is the peak season of fresh cabbage, the northeast of the cabbage from August has been able to eat the next year in April. The Korean people are very capable and good at finding good food, and they were poor when they first broke into the country, but over the centuries, they have become skilled at using a variety of microbial fermentation techniques, and they are constantly turning all kinds of proteins into delicacies for the world.

Preparation materials: cabbage four, hot sauce (if it is too much trouble you can go to the market to buy hot sauce, specializing in pickling spicy cabbage hot sauce) picking the secret of the cabbage is to see the portion, buy cabbage first pick up and pinch to see if the feeling inside is not solid, the more solid inside the older, the fresher the spicy Chinese cabbage, so you want to buy a little bit of fluffy, picking the sphere is tightly knotted, the bottom of the hard, the leaves intact, There is no yellowing, old hard leaves, of course, the color is bright green best.

Choose sea salt for pickling, about 8 hours of the pickling process, cut the cabbage, evenly rubbed with salt grains. Here cut cabbage is also very conscientious: the family wants to eat quickly a little bit of cut into 1/4 the size of the beginning of the pickle, do not all cut into slices, this is the key.

Cabbage smeared with salt, placed inside the container, pour clean water, flooded cabbage, placed on top of a heavy object, do not let the cabbage in the brine floating up. Be sure to rinse the salt and control the water before using it the next day.

White radish shredded spare

glutinous rice noodles with a little water to slacken off, frying pan with water to boil, stirring evenly and let it cool

Why use two kinds of chili pepper noodles Chef Master said that the coarse chili pepper noodles is the embodiment of the flavor, the fine chili pepper noodles is the color with.

Proportion according to personal preference, feel free to mix and match, thick and thin 1:1 ratio is also possible.

Chili noodles have a very spicy, there are not too spicy, be sure to experiment to see Oh, pay attention not to buy mixed with cornmeal garbage goods, chili powder is really important, Sichuan or Hunan production of chili powder may have its own unique flavor, imported Thai-Vietnamese chili pepper flavor is also different, experimental look at the taste and then with.

If you don't know how to make hot sauce, go to the Xita market and buy a pot of hot sauce. It's about 10 yuan a pound. A catty are several cabbage's. Too much trouble can go to the market to buy hot sauce, of course, you can also do their own hot sauce, hot sauce ingredients white radish 1 (500g), garlic two two ~ four two (200g), leek two two (100g), ginger two two four two (200g) apple two ~ four two (200g) coarse and fine chili pepper noodles each 2-4 two (100g ~ 200g) 2 two (100g) sugar, shrimp paste 50g, fish sauce 50g, 100g of large grain salt, 100g of glutinous rice noodles, really do not know how to make hot sauce go to Shenyang Xita Korean market to buy a catty of Korean hot sauce. About 10 yuan a catty. Fish sauce can ensure the flavor of spicy cabbage, it is recommended indispensable, in large supermarkets are sold, if you really can not buy, you can not put. Chives can accelerate the fermentation of spicy cabbage, and play a role in increasing the flavor. Glutinous rice paste in the production of spicy cabbage is an essential step in the production of various ingredients can be made to stick together, it depends on it, and fermentation out of the better flavor.

Apples and pears cut into pieces and spare

Ginger cut into pieces and spare, choose fresh ginger can be.

Round onion according to personal taste, four cabbage add 2 round onion.

Leeks are used to help fermentation and freshness, cut and spare. Put the leeks in the last step.

Shrimp paste is a favorite flavor among fishermen, and spicy cabbage is also available with added squid paste for a more robust flavor.

Fish sauce is also used to enhance the freshness and is a good substitute for MSG, and this fish sauce is not expensive.

Apples, duck pears, ginger, and garlic, when ready, break them up in the cooker and turn them into a paste.

Adding a little Sprite is the chef's secret, which has a sweet and bubbly flavor, similar to the feeling of Coke chicken wings.

Putting a little Sprite in the pickled cabbage is a secret I don't normally tell people.

Once these ingredients are ready, we can pickle the cabbage.

Cabbage pickled almost, the phenomenon of weakness can be , pickled cabbage taste, and then according to the saltiness to decide the back of the portion of salt. If salty, soak and rinse the pickled cabbage in purified or cool boiled water.

Now the process of preparing the chili sauce

Pour the paste of glutinous rice prepared in advance into the chili noodles and mix well.

Add the pre-prepared shredded radish.

Add a little bit of shrimp paste, according to personal taste, Liaoshen cuisine I recommend putting 100g.

Pour in a mixture of garlic, apple and ginger.

Add the chives.

Just stir well. This is the hot sauce for pickling spicy cabbage, and it can pickle a lot of kimchi's besides cabbage.

The last step is to take the pickled cabbage, spread the hot sauce evenly, and pour in all the remaining marinade as well.

Put the cabbage into a pot or container and leave it for 1 day to ferment, then put the cabbage into a plastic box and refrigerate it for up to 15 days. It seems very simple spicy cabbage in fact, the cost is quite high, Liaoshen gourmet I recommend fermentation one day can be eaten, pay attention to must be fermented at low temperature out of the spicy cabbage is delicious, the temperature is too high on the corruption.

Speaking of spicy cabbage, the following Juanzi to share with you one of the most authentic spicy cabbage practice, which is still with the North Korean mother to learn, and now share the practice with you;

Cabbage, salt, glutinous rice flour, white carrots, paprika, chili sauce, carrots, apples, onions, garlic, ginger, fish sauce, white sesame seeds, chives segment, sugar

1; first. Tear off the yellowed leaves of the cabbage, de-bonded and torn into slices and washed, drained of water

2; Sprinkle each slice of cabbage leaves with salt and put them into a box

3; Cover and place in the refrigerator for one night

4; Remove the cabbage and rinse it by soaking it in boiling water and then squeeze out the water

5; Heat the glutinous rice flour and water in the ratio of 1:10 on a low flame and cook and stir until bubbling and comparing the water. Cooking and stirring until bubbling into a thicker paste to cool until completely cooled

6; white radish washed and wiped into thin julienne squeeze the water, into the cooled glutinous rice paste, add chili powder, mix well and pour chili sauce and then mix

7; carrots, apples, onions cut into pieces, plus garlic, ginger, together, put into the cooking process stirred into a puree, add fish sauce, white sesame seeds, chives section, sugar and mix well, pickle sauce is ready!

8; take a piece of cabbage squeezed dry, evenly coated with a layer of sauce on both sides, and then put a piece of coated again, and so on, until coated with all the cabbage

9; will be coated with a good sauce cabbage in the box yard neatly, and finally on the surface of a layer of thicker sauce, cover, into the refrigerator for 5-7 days can be eaten

Just like a hundred men Just as there are a hundred Hamlets in a hundred people, there are a hundred kinds of spicy cabbage in a hundred Koreans!

So, there is no such thing as an authentic Korean cabbage, only a Korean cabbage that is good or not good enough for your taste!

Korean spicy cabbage can be roughly divided into three categories, one is fermented; the second is kimchi; the third is mixed vegetables.

No matter which category, in addition to cabbage (never cabbage), you can add white radish, green radish, carrot and other crisp side dishes. It's a great way to add flavor, color, and nutrients.

Korean spicy cabbage marinade can be found on the Internet in countless, but the basic ingredients used can not be separated from the following: crushed and powdered chili peppers, minced garlic, minced ginger, sugar (or sweeteners, such as xylitol, etc.), salt, monosodium glutamate (MSG).

Other ingredients such as fruits are mainly fruity and sweet; chives are mainly for freshness and color; seafood and meat are mainly to enhance the flavor and reduce fermentation time; glutinous rice or glutinous rice powder is to increase the consistency of the marinade in order to make it easier to spread the marinade evenly when marinating. Some people also put some strange ingredients in the spicy cabbage, which I understand as personalization, one of the countless "Hamlet".

Production steps: no matter which category, the steps are roughly three steps, the first step, cooled (read sha, kill) water, cabbage and other ingredients with salt for a while, squeeze out the water. Step 2: Prepare the marinade by mixing all the marinade ingredients together. Third, marinade, marinate the marinade on the ingredients cooled and squeezed dry (whole cabbage), or mixed (chopped cabbage and vegetables), and marinate in an airtight container. Note: Keep hands, containers and tools free of oil throughout the marinating process. Keep the marinade at low temperature and away from light, refrigerator freezer is the best.

Characteristics of various types of Korean spicy cabbage:

Fermented type - marinade, marinade must not add seafood and meat, that is, can not be dipped in meat and fish. Pickling time is long, from the taste of about a week or so can be, but from the pickled food nitrite time content curve, the optimal period of consumption in about 4 weeks, too short is too high nitrite content is not conducive to health , too long may be over-fermentation, taste deterioration (too acidic) or spoilage. It is usually pickled in large quantities in late fall and early winter. Personally, I think the fermentation class is the most authentic class of Korean spicy cabbage, the other belongs to the deformation.

Kimchi class - raw materials can not be whole pickled. In the marinade production, the amount of water is larger, in the container marinade water to be no more than raw materials, somewhat similar to the Sichuan kimchi. Pickling time is short, about 48 hours can be eaten. Can not save time too long, suitable for small batch production, about two weeks to eat.

Mixed vegetables - the raw material must be chopped, 3-5 cm square can be. You can add meat and fish ingredients to the marinade. The marinade time is short, and can be eaten on the same day. Can not be stored for a long time, suitable for ready-to-eat.

Kimchi, is the most famous Korean cuisine, and spicy cabbage is the most representative of Korean kimchi. Korean families, whether it is a simple meal, or wine and food, are inseparable from the spicy cabbage to accompany the meal, without the flavor of this small dish, will always feel a little bit of a lack of. In late fall, it is the season for home pickling, and housewives help each other and share their methods of preparation as if it were a festival. It's not easy to make fresh cabbage, but you need to be patient and wait. The apple, pear, round onion, shredded radish, shrimp paste, chili sauce and other raw materials to white

Recipe calories: 1161.8 (kcal)

Ingredients

onion 50g apple 30g

pear 30g

fine chili pepper pasta 30g glutinous rice flour 50g

green onion 30g sugar 30g

Pickled spicy cabbage, salt monosodium glutamate, sugar, pears, apples bananas, glutinous rice powder these are based on personal taste, the most important is the variety of chili noodles, before the other post also said,: Xinjiang Tiepi pepper coloring with the Jinta slightly sweet, two Jingzhi flavor flavor in the hot, coupled with the garlic juice, ginger juice, and then according to personal taste to add seasoning how to marinade are delicious

to answer. Yanbian spicy cabbage, delicious rice and versatile, not just on rice, in fact, a variety of ways to eat. I'm not sure if you're going to be able to do this, but I'm sure you'll be able to. Fermented acidic spicy cabbage can also do a lot of delicious food. For example, spicy cabbage fried rice, spicy cabbage ramen, spicy cabbage fried pork, spicy cabbage soup, spicy cabbage cake

spicy cabbage fried pork. Color and flavor, the best meal. Spicy cabbage to choose a good fermentation, a little more acidic.

When frying meat, be sure to fry the meat itself out of grease before pouring spicy cabbage! Side dishes can be added or subtracted according to your own preferences! The last put some sugar is to make the whole dish color bright, softer taste!

Spicy cabbage soup, spicy cabbage, tofu, pancetta (or plum blossom meat), sliced potatoes, white clams (prawns), round onions, green chili peppers, chili sauce and so on. Add 600 ml of water and cook the ingredients together. After boiling for 5 to 6 minutes, the delicious cabbage soup is ready to be served, seasoned with salt and ground beef before serving. You can also try adding tuna to spicy cabbage. It tastes great even without the other ingredients.

In addition to cabbage, scrambled or raw eggs, ham, seaweed, and other vegetables can be added to spicy cabbage fried rice. The rice should be scattered in advance, so that the fried rice will be clear. Stir-fry the cabbage quickly, as it tends to get watery over time. The spicy cabbage and hot sauce are salty, so there is no need to put salt, otherwise it will be too salty.

(xtm)

This is the first time I've ever seen this kind of food.