Cabbage

2 stalks

Apples

2

Daikon pears

2

Leeks

Handful

White radish

1

Side Ingredients

Scallions

3 sticks

Garlic

2-3 heads

Ginger

1

Sesame seeds

3 spoons

Shrimp peel

A handful

Ingredients

Capsicum Powder

3 taels

Glutinous Rice Powder

50g

Sugar

10 tbsp

Fish sauce

Small bowl

Salt

Moderate

4 tbsp

Medium spice

Flavor

Marinated

Precipitation

Process

Days

Enough

Time Consumption

Regular

Difficulty< /p>

How to make Korean Spicy Cabbage

How to make Korean Spicy Cabbage:1 1 Ingredients Picture 1

How to make Korean Spicy Cabbage:2 2 Spicy Cabbage Ingredients Picture 2

How to make Korean Spicy Cabbage:3 3 Wash the cabbage, cut a slice at the root, break the cabbage with your hands, two cabbages for one **** four flaps of cabbage. Pour half a pot of cool water in the basin, add about 200g of salt and stir (add slowly yourself, taste and feel salty until), press each half of the cabbage inside the salt water for a while, fish out into an empty basin to be used. Then sprinkle salt between each layer of leaves of the cabbage (mainly the root and stem, the leaves with a little on the line, do not have to sprinkle too much salt, because the leaves are easy to taste), and finally pour the brine into the cabbage pot. Peel and shred the white radish and put it in. Cabbage marinated for more than 10 hours, press press cabbage until soft.

Korea spicy cabbage practice steps: 4 4 pour the remaining brine in the basin into the box.

Korea spicy cabbage practice steps: 5 5 cabbage after 10 hours (or a day and a night) pickled, with water to wash light cabbage and radish, taste until not too salty. (Do not wash the flavorless ah), fish out and drain for use.

Korea spicy cabbage practice steps: 6 6 cabbage draining, waiting for cabbage draining can be adjusted ingredients. Apple, pear peeled and chopped (can be blended together, but after doing so will be more water), ginger chopped, garlic mashed and put chili powder and chili together in a pot, add 12 spoons of sugar, 8 spoons of salt, 4 spoons of monosodium glutamate, 3 spoons of sesame seeds (are the kind of seasoning box in the small spoon), a small bowl of fish sauce (eat a rice bowl half a bowl), shrimp skin chopped into a puree.

Korea spicy cabbage practice steps: 7 7 This is my first time to do the picture, after many tests or glutinous rice flour more points to simmer out more thick, wipe the chili pepper does not come out of the water. Than this amount in more than half of the glutinous rice flour is almost.

Korea spicy cabbage practice steps: 8 8 began to simmer glutinous rice porridge, at this time the pot into the 50g glutinous rice flour (no flour, can also be used without, is to play a role in the role of viscous), into the water and uniform 9 glutinous rice flour and water ratio of 1:9).

Korean spicy cabbage practice steps: 9 9 and then open the fire and keep stirring a little bit can not stop, otherwise it will be paste bottom. Simmer to this consistency like a paste.

Chosun spicy cabbage practice steps: 10 10 cooled and poured into the mixing bowl, and well.

Korea spicy cabbage practice steps: 11 11 before you start smearing the chili sauce to wear gloves, directly to the cabbage inside the seasoning basin one by one smear on the line.

Korean spicy cabbage recipe step: 12 12 Start to smear each layer of cabbage with the seasoned chili sauce (mainly the root, the leaves a dash).

Korean Spicy Cabbage Steps: 13 13 Begin to smear each layer of cabbage with the seasoned chili sauce (root-based, with a splash of leaves)

Korean Spicy Cabbage Steps: 14 14 Once it's smeared, roll it up with the outermost layer of cabbage inward.

Korea spicy cabbage practice steps: 15 15 15 cabbage into a clean container (there must be no water and oil, otherwise easy to bad), placed indoors with the lid open for more than half a day to see a little water seeping out, the taste is a little sour when in the container box on the set of plastic wrap, and finally sealed the box into the transfer of the refrigerator storage, so that it is in the refrigerator to slowly fermentation, about 1 day after the sour taste when can be consumed.