Korean spicy cabbage production materials:

main ingredients: Chinese cabbage (green mouth) 8g

auxiliary materials: apple 3g, carrot 5g

seasoning: green onion 15g, ginger 5g, garlic (white skin) 3g, salt 25g, white sugar 1g and Chili powder 2g

.

2. Peel carrots, cut them into oblique elephant-eye slices (or cut flowers can be processed with food), put them in a container, put a layer, sprinkle a layer of salt, put a heavy object on them when they are full, and park them overnight;

3. the next day, squeeze out the vegetable juice brine, wash it with clear water and control it to dry;

4. Put Chinese cabbage, carrot, apple, onion, minced ginger and garlic in a clean basin (don't touch oil), add white sugar, Chili powder and a little monosodium glutamate, mix well, compact with a clean plate, cover with clean gauze, ferment at room temperature until the sour smell is fragrant (about 1-2 days, and ferment at the heater for more than one day in winter), and store in the refrigerator;

5. sour, spicy, fresh, crisp, light and refreshing kimchi can be eaten.

The key points of making Korean spicy cabbage:

1. Sugar is added for fermentation and feeding bacteria;

2. It is best to use Korean-made and Chinese-made chili powder without removing seeds, which is quite cheap but not good;

3. Acidity should come from natural fermentation, not from added vinegar;

4. Kimchi can be eaten directly or used for cooking.